Easy Cherry Tomato Pasta in 20 minutes

Ingredients

• 200 g Spaghetti (dry)
• 1 cup Cherry Tomatoes (halved)
• 1/2 cup Golden Date Tomatoes (diced, optional for sweetness)
• 2 Tbsp Extra Virgin Olive Oil (for sautéing)
• 2 Garlic Cloves (minced)
• to taste Salt
• to taste Black Pepper
• pinch Red Pepper Flakes
• 1/4 cup Fresh Basil Leaves (torn)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/2 cup Pasta Water (reserved from cooking pasta)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil, add the spaghetti and cook until very al dente, about 8 minutes.

   Time: PT8M

   Temperature: boiling

2. Heat Oil

   While the pasta cooks, heat the olive oil in a large skillet over medium‑high heat until shimmering.

   Time: PT1M

   Temperature: medium‑high

3. Sauté Tomatoes

   Add the halved cherry tomatoes and diced golden tomatoes to the skillet, season with salt, black pepper and a pinch of red pepper flakes, and sauté for about 5 minutes until softened.

   Time: PT5M

   Temperature: medium‑high

4. Add Garlic

   Add the minced garlic, reduce heat to low, and cook for 1 minute until fragrant, being careful not to let the garlic brown.

   Time: PT1M

   Temperature: low

5. Reserve Pasta Water and Drain

   When the pasta is al dente, reserve ½ cup of the hot pasta water, then drain the pasta in a colander.

   Time: PT2M

6. Combine Pasta and Sauce

   Add the drained pasta to the skillet, pour in the reserved pasta water, toss in the torn basil leaves, and cook together for about 1 minute, allowing the water to emulsify into a creamy sauce.

   Time: PT1M

   Temperature: medium

7. Finish with Parmesan

   Turn off the heat and stir in the grated Parmesan cheese until it melts completely, creating a silky finish.

   Time: PT1M

8. Serve

   Plate the pasta immediately, garnish with extra basil or Parmesan if desired, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

400

Protein

15g

Carbohydrates

55g

Fat

12g

Fiber

3g