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–+ servings
Cherry tomato pasta with juicy tomatoes, Parmesan, and fresh basil.

Cherry Tomato Pasta (Italian in 20 Minutes)

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • 12 ounces (340 g) spaghetti or linguine, bucatini, or your favorite pasta
  • 2 pounds (900 g) cherry tomatoes halved
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic grated
  • 1 teaspoon salt + black pepper to taste
  • ¼ teaspoon red pepper flakes or more to taste
  • ½ cup (1 handful) basil leaves loosely packed, or 1 teaspoon dried oregano
  • ½ cup (50 g) Parmesan cheese finely grated from a block of Parmigiano Reggiano or Grana Padano for best melting

  • Cook the pasta: Bring a large pot of water to a boil and salt it generously.
    Add 12 ounces spaghetti and cook for 2 to 3 minutes less than the package directions.
    Step 1 Spaghetti cooking in a large pot of salted boiling water.
  • Make the tomato sauce: Cut 2 pounds cherry tomatoes in half. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat.
    Add the tomatoes, 2 cloves garlic (grated), 1 teaspoon salt, ¼ teaspoon red pepper flakes, and black pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
    Step 2 Cherry tomatoes cooking with garlic, olive oil, and red pepper flakes.
  • Finish the pasta: Before draining the pasta, save 1 cup of pasta water.
    Drain the pasta and add it to the skillet with ½ cup pasta water and ½ cup basil leaves.
    Cook over medium heat for about 2 minutes, stirring often, until the pasta is al dente and the sauce clings to it. Add more pasta water if the sauce looks dry.
    Step 3 Spaghetti tossed with burst tomatoes, pasta water, and fresh basil.
  • Add Parmesan and serve: Turn off the heat, then stir in ½ cup Parmesan cheese until melted and creamy.
    Serve immediately with extra basil, black pepper, and a drizzle of olive oil.
    Step 4 Parmesan stirred into cherry tomato pasta until creamy and glossy.
Substitutions
  • Pasta → Linguine, bucatini, rigatoni, penne, whole-wheat, or gluten-free pasta.
  • Cherry tomatoes → Grape tomatoes, small plum tomatoes, or canned cherry tomatoes.
  • Extra virgin olive oil → Regular olive oil.
  • Garlic → Garlic-infused olive oil if tolerated, or omit.
  • Fresh basil → Dried oregano.
  • Parmesan → Pecorino Romano, Grana Padano, or dairy-free Parmesan.
  • Red pepper flakes → Chili powder, cayenne, or omit.
 
Tips
  • Grate Parmesan fresh: Parmigiano Reggiano or Grana Padano from a block melts best.
  • Turn off the heat: Add Parmesan off heat to prevent clumping.
  • Choose ripe tomatoes: Sweet, juicy tomatoes make the best sauce.
  • Halve the tomatoes: They soften and release their juices faster.
  • Keep the heat up: Medium-high heat helps the tomatoes burst quickly.
  • Salt the pasta water: It seasons the pasta as it cooks.
  • Undercook the pasta: Drain it 2–3 minutes early and finish it in the sauce.
  • Save pasta water: Add about ½ cup first, then more as needed.
  • Serve immediately: The sauce is best while creamy and glossy.
  • Store leftovers: Refrigerate in an airtight container for up to 3 days.
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