Pasta with fresh cherry tomatoes, garlic, and basil is a summery and easy main dish from Italy. Here’s the recipe!
What is pasta with fresh cherry tomatoes, garlic, and basil, and when we eat it
Pasta with fresh cherry tomatoes, garlic, and basil is the simplest summery pasta of Italy: a refreshing and healthy main course for hot, lazy days, a pasta that takes you minutes to prepare.
Italians make pasta with cherry tomatoes when they don’t want more effort than cutting the cherry tomatoes in two and seasoning them with olive oil, salt, garlic, and basil. Cooking pasta is so easy we don’t even consider it an issue.
You can serve this pasta hot or at room temperature.
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How to make pasta with fresh cherry tomatoes like an Italian
To make pasta with fresh cherry tomatoes, garlic, and basil at home, you only need fresh ingredients and a few minutes – about fifteen, mixing every now and then, for flavors to merge. More or less the time it takes for water to boil and for the pasta to cook. The heat of the cooked and drained pasta will help flavors blend even furtherly.
If you want to serve pasta with fresh cherry tomatoes cold or at room temperature, like a pasta salad, cook the pasta very “al dente,” (learn more here) about two minutes less than package directions. Once drained, spread it on a large surface – like an oven tray – and let temperature decrease and reach room temperature before seasoning it. You can make pasta salad with raw cherry tomatoes a day earlier and refrigerate it, but take it out at least thirty minutes before serving.
TOOLS AND INGREDIENTS USED IN THIS RECIPE:
THIS LIST INCLUDES AFFILIATE LINKS.
- Spaghettoni Benedetto Cavalieri – the best dry pasta I’ve tried to date
- Basil seeds to grow your plant!
- A copy of Simposio 😉
Pasta with fresh cherry tomatoes, garlic, and basil
Ingredients
- 2.8 oz spaghetti or spaghettoni 80 gr
- 1-2 cups cherry tomatoes
- 2-3 basil leaves
- 1/2 garlic clove
- extra-virgin olive oil
- salt
Instructions
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Peel and cut in two the garlic clove.
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Bring a big pot of salted water to a boil - about half a gallon and two to three teaspoons of salt.
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Cut the cherry tomatoes in two and transfer them to a bowl; add a teaspoon of extra-virgin olive oil, a pinch of salt, the garlic clove, and the basil leaves - shredded with your hands.
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Cook the spaghetti according to package directions.
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Every now and then, mix the tomato bowl, to help flavors merge.
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Drain the pasta and add it to the bowl with the seasoning,
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Mix well and serve immediately.
Enjoy your fresh cherry tomatoes pasta.
Claudia