Easy Tomato Pasta
This easy tomato pasta is fresh, fast, and full of flavor—made with cherry tomatoes, garlic, olive oil, and basil in just 20 minutes.
Ingredients
- 200 grams dried pasta
- 3 tbsp olive oil
- 1 clove garlic, thinly sliced
- 35 cherry tomatoes, halved (about 350 grams)
- Salt, to taste
- A few fresh basil leaves
- 2 knobs of butter, to finish (about 20-25 grams total)
- Grated Parmesan cheese, for serving
- Water and salt, for cooking the pasta
Instructions
- Boil the pasta in salted water until 2 minutes less than the time on the package (you’ll finish cooking it in the sauce).
- Meanwhile, heat the olive oil in a pan over medium heat.
- Add the garlic and sauté gently for 30 seconds, just until fragrant. Do not let it brown.
- Add the halved cherry tomatoes and cook for 2 minutes, stirring gently. They should soften slightly and start to wrinkle, but not collapse.
- Add a pinch of salt to the tomatoes.
- Add the almost-cooked pasta straight from the pot to the pan, along with 2–4 tablespoons of pasta water. Cook for 1.5 to 2 minutes, tossing gently, until the pasta is coated and the sauce is slightly glossy.
- Turn off the heat, then stir in the butter, and torn basil.
- Serve warm with grated Parmesan on top.