Fresh Cherry Tomato Pasta

by Nate

We are coming into the height of tomato season here, especially with our cherry tomatoes. And this is one of the quickest ways I’ve found to use up a couple cups of them at once. And the other great thing is this only has a few ingredients and comes together in about 15 minutes.

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


2 Cups Cherry Tomatoes

5 Basil Leaves

2 Cloves Garlic

Pasta of your choice

Olive oil

Pepper to taste

Red pepper flake (Optional)


Get some water on to boil to cook the pasta, and be sure to salt your water because we'll be using some later.

Slice tomatoes in half and chop up the basil leaves and then set aside.

Smash up the garlic and slice thin.

In a large pan or Dutch oven on medium heat add olive oil and let it preheat.

Add in garlic first and cook for about 1 minute, but making sure not to let it brown.

Add in the sliced tomatoes and stir.  Continue to cook the tomatoes until they break apart and release all of their juice.

After they have cooked down turn off the heat and add in basil and pasta and stir to combine.

If needed you can add pasta water to finish the sauce to make sure all of the pasta is coated in tomato sauce.

Top with grated parmesan and serve with red pepper flakes if wanted.

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Let me know how it turned out!

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