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Pratiksh

Cherry Tomato Pasta

This cherry tomato pasta is light, fresh, and perfect for summer dinner ideas. Juicy cherry tomatoes create a natural sauce that coats the pasta beautifully. It’s quick to make, uses simple ingredients, and feels satisfying without being heavy. A great option when you want an easy, flavorful meal without spending too much time in the kitchen.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 200 gm pasta spaghetti
  • 2 cups cherry tomatoes
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
Optional
  • Fresh basil leaves
  • Chili flakes
  • Grated cheese parmesan or vegetarian alternative
  • Lemon juice

Method
 

  1. Boil pasta in salted water until al dente. Reserve ½ cup pasta water and drain.
  2. Heat olive oil in a pan over medium heat. Add garlic and cook briefly until fragrant.
  3. Add cherry tomatoes and cook until they soften and begin to burst. Stir occasionally.
  4. Season with salt and black pepper. Add chili flakes if using.
  5. Add cooked pasta to the pan and mix well.
  6. Pour in a little reserved pasta water and toss until the sauce coats the pasta smoothly.
  7. Finish with fresh basil, optional cheese, or a squeeze of lemon juice. Serve warm.

Notes

  • Don’t rush the tomatoes. Let them burst properly or the sauce won’t feel right.
  • If the pasta looks dry, just add a splash of pasta water. It fixes everything.
  • Keep it simple. Adding too many ingredients ruins the fresh flavor.
  • Taste before serving and adjust salt or lemon if needed. Small tweaks make a big difference.