Cherry Tomato Pasta with Basil and Parmesan Recipe

I absolutely love this Cherry Tomato Pasta with Basil and Parmesan Recipe because it’s one of those dishes that feels fresh, vibrant, and yet so comfortingly simple. Whether you’re rushing through a weeknight dinner or craving a light weekend meal, this pasta brings together juicy cherry tomatoes, fragrant basil, and nutty Parmesan in a way that’s just irresistible. You’ll find it comes together in about 20 minutes, which means you can enjoy a homemade, impressive meal without spending all evening in the kitchen.

When I first tried this recipe, what really stood out was how the cherry tomatoes burst into a lightly saucy, flavorful base for the pasta, all brightened up with a hint of balsamic and a gentle kick from red pepper flakes. Plus, the fresh basil and Parmesan sprinkled on top add that perfect finishing touch that makes the dish sing. I think you’ll find it’s a great way to highlight those small bursts of summer flavor any time of year.

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Ingredients You’ll Need

These ingredients are simple staples that work beautifully in harmony. When you’re shopping, I recommend picking ripe, juicy cherry tomatoes and fresh basil for the brightest flavors—and don’t skip the good-quality Parmesan, it truly makes a difference.

• Kosher salt: Essential for seasoning the pasta water and enhancing all the flavors.
• Orecchiette: This little ear-shaped pasta holds sauce perfectly; feel free to substitute with penne or rigatoni if you prefer.
• Extra-virgin olive oil: Adds richness and helps gently saute the garlic for a flavorful base.
• Garlic: Thinly sliced to infuse the oil without overwhelming the dish – trust me, fresh garlic here is a game changer.
• Tomato paste: Boosts the depth of tomato flavor and gives the sauce that lovely rich color.
• Cherry tomatoes: Halved to let them burst easily for a fresh, juicy sauce; try to pick uniformly sized ones for even cooking.
• Red pepper flakes: Just a pinch adds subtle heat; add more if you like it spicy.
• Balsamic vinegar: Brings a touch of brightness and a subtle tang to balance the sweetness of tomatoes.
• Sugar: A small pinch to cut acidity—this little trick really smooths the sauce.
• Parmesan cheese: Finely grated for melting into the sauce and extra for topping.
• Fresh basil leaves: Chopped and sprinkled on top at the end for that irresistible herbal freshness.

Variations

I like to switch things up sometimes with this Cherry Tomato Pasta with Basil and Parmesan Recipe, depending on what I have on hand or who I’m cooking for. Don’t hesitate to personalize it—once you know the basics, it’s a playground for flavor tweaks.

• Protein Boost: Adding grilled chicken or sautéed shrimp makes this a more filling dinner, and my family loves this version when we want something heartier.
• Veggie Swap: Roasting some zucchini or bell peppers along with the tomatoes adds texture and a different veggie profile.
• Vegan Twist: Replace Parmesan with nutritional yeast or a vegan cheese alternative to keep it dairy-free but still cheesy-flavored.
• Spice Level: If you love heat, I’ve found that doubling the red pepper flakes or adding a splash of chili oil kicks it up nicely.

How to Make Cherry Tomato Pasta with Basil and Parmesan Recipe

Step 1: Cook the Pasta Perfectly

Bring a large pot of salted water to a boil and cook your orecchiette until it’s al dente—usually about 2 to 3 minutes less than package instructions. I learned this trick early on: undercooking by a couple minutes prevents mushy pasta once it finishes cooking in the sauce. Before draining, save 1 cup of the pasta water—it’s key for adjusting your sauce’s consistency later.

Step 2: Sauté Garlic and Build Your Tomato Base

While the pasta cooks, heat the olive oil in a large, straight-sided skillet over medium heat. Add the thinly sliced garlic and stir often, letting it soften and turn a lovely golden hue—about 3 minutes. Watch it closely here; you want garlic that’s fragrant and golden but not bitter or burnt.

Stir in the tomato paste next, cooking it another minute or so until it turns a deep brick-red color. This develops a rich tomato flavor that’s essential for the sauce’s depth.

Step 3: Cook Cherry Tomatoes and Season

Add the halved cherry tomatoes, red pepper flakes, and ¾ teaspoon salt. Let the tomatoes cook down, stirring occasionally, until they soften and start to burst—around 5 minutes. You’ll see the sauce begin to take shape, juicy and vibrant. This part always feels a little magical to me—how these simple tomatoes transform into such a luscious sauce.

Step 4: Brighten with Balsamic and Sweeten Slightly

Turn the heat up to high and stir in the balsamic vinegar and sugar. Bring the mixture to a boil and let it cook for 1 minute. This step balances the acidity and draws out a subtle sweetness, which I think really elevates the whole dish.

Step 5: Combine Pasta, Cheese, and Sauce

Add the drained pasta, grated Parmesan, and ½ cup of the reserved pasta water to the skillet. Stir everything together and cook over medium-high heat, letting the sauce thicken and coat the pasta for about 2 minutes. If the sauce feels too thick, add more pasta water by the tablespoon until you get a silky finish that clings perfectly.

Step 6: Serve and Garnish

Serve the pasta immediately, topped generously with extra Parmesan, a sprinkle of red pepper flakes for heat, and chopped fresh basil leaves. This final flourish always feels like the cherry on top, pun intended!

How to Serve Cherry Tomato Pasta with Basil and Parmesan Recipe

Garnishes

I like to keep it simple with some extra freshly grated Parmesan and a few whole basil leaves for a pop of green. A little sprinkle of red pepper flakes on top gives it that inviting spicy nudge, too. These small touches really make the dish feel thoughtfully finished!

Side Dishes

Some crusty bread or garlic bread on the side always hits the spot since it’s perfect for sopping up any leftover sauce. Roasted asparagus or a crisp green salad with a lemon vinaigrette also go wonderfully, balancing the richness of the Parmesan.

Creative Ways to Present

For a special dinner, I like to serve this pasta family-style in a big rustic bowl right from the stove, topped with sprigs of whole basil and a dusting of Parmesan. It feels cozy and inviting, perfect for gathering everyone around the table and digging in together.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 2 days. I’ve found the pasta absorbs the sauce a bit overnight, so when you reheat it, it’s helpful to add a splash of water or olive oil to bring it back to life.

Freezing

I personally don’t freeze this pasta very often because I love the fresh tomato flavor best when fresh. But if you do freeze it, use a freezer-safe container and thaw overnight in the fridge before reheating gently on the stove with a little extra olive oil.

Reheating

Reheat gently on the stove over medium-low heat, stirring often. Adding a splash of reserved pasta water or olive oil helps revive the sauce’s creaminess and keeps the pasta from drying out. Avoid the microwave if possible for best texture!

FAQs

Final Thoughts

This Cherry Tomato Pasta with Basil and Parmesan Recipe has become a go-to in my kitchen for whenever I want to whip up something fresh, satisfying, and colorful. It’s reliable, beautiful, and hits the spot every time—perfect for sharing with family or impressing friends. I really hope you try it soon; I think you’ll love how easy it is to make and how wonderfully the flavors come together. Trust me, once you make this, it might just become one of your favorite pasta dishes too!

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