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–+ servings
cherry tomato pasta with burrata in a blue skillet.

Cherry Tomato Pasta

Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 4 people
Author: Nico Pallotta

  • 12 ounces (340 grams) spaghetti + 3 quarts of water (12 cups or 3 Liters) and 1 ½ tablespoons of salt (21 grams)
  • 2 pounds (700 grams) cherry tomatoes halved
  • 2 tablespoons (30 grams) extra virgin olive oil
  • 1 clove (1 clove) garlic pressed or grated
  • 1 teaspoon (1 teaspoon) salt
  • 2 twists (2 twists) black pepper
  • ⅛ teaspoon (⅛) red pepper flakes or more to taste
  • 15 fresh (15) basil leaves + more for garnishing
  • ½ cup (50 grams) parmesan cheese or non-dairy cheese, grated. Add more or less to taste.
  • 1 - 2 burrata optional, to add on top when serving

  • PREP: Put a large pot of water to boil. Cut 2 pounds cherry tomatoes in half.
    COOK PASTA: When the water is boiling, add the salt and 12 ounces spaghetti.
    Boil pasta as per package instructions minus 2 minutes.
    Spaghetti in a pot with plenty of water,
  • MAKE SAUCE: In a large skillet, heat 2 tablespoons extra virgin olive oil.
    Add the cherry tomatoes and season with 1 teaspoon salt, 2 twists black pepper, 1 clove garlic (grated), and ⅛ teaspoon red pepper flakes.
    Cook on medium-high heat for about 10 minutes or until the pasta is ready. Stir occasionally.
    Cherry tomatoes cooking in a skillet.
  • TOSS PASTA WITH SAUCE: Reserve 1 cup of pasta cooking water, drain the pasta and add it to the sauce.
    Add about ½ cup of pasta water and 15 fresh basil leaves
    Finish cooking the pasta in the sauce while stirring for a couple of minutes.
    The pasta is ready when "al dente" or with a bite. Add more pasta water if necessary.
    Turn the heat off, add about ½ cup parmesan cheese, and stir until the cheese melts.
    Adding cheese to cherry tomato pasta.
  • SERVE: Serve immediately, topping it with the cherry tomato sauce, fresh basil leaves, and a drizzle of extra virgin olive oil.
    Optionally, you can add a creamy burrata cheese on top.
    cherry tomato pasta served with burrata cheese and a fork.
SUBSTITUTIONS
Pasta: Substitute linguine, bucatini, bavette, paccheri, and rigatoni for spaghetti.
Tomatoes: Substitute canned or bottled cherry tomatoes for fresh ones.
Parmesan: Substitute pecorino romano or ricotta salata for parmesan. Dairy-free: Use vegan parmesan instead of parmesan cheese.
Burrata: Substitute mozzarella balls or stracciatella cheese.
STORAGE
Make ahead: We do not recommend making this recipe ahead as the pasta will overcook and the sauce will dry. Make it and eat it immediately.
Refrigerator: Keep leftovers in an airtight container in the fridge for 24 hours.
Reheat: Warm it on a pan with a drizzle of olive oil or in the microwave for 60 - 90 seconds.
Freezer: Pasta with cherry tomatoes is not suitable for freezing.
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