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Pasta With Cherry Tomatoes

Fresh and delicious pasta with fresh cherry tomatoes, basil, garlic and olive oil.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 587kcal
Author James


  • 1 pound spaghetti
  • 1 quart cherry tomatoes halved
  • ½ cup packed basil leaves
  • 6 cloves garlic sliced
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • ¼ cup olive oil
  • ¼ cup extra virgin olive oil
  • 1 cup pasta water


  • In a large pan set to medium-low heat saute garlic in a ¼ cup olive oil until golden (about 3 minutes).  After garlic begins to turn golden add tomatoes and saute for 2 minutes longer.  Season tomatoes with 1 tsp kosher salt and ¼ tsp crushed red pepper flakes. 
  • Meanwhile cook pasta to al dente in salted (2 Tbsp kosher salt per gallon) water. 
  • To pan, add 1 cup of pasta water and cook for 1 minute longer.  Next, add the pasta and toss to coat.  Mix well and taste test, adjusting salt and pepper levels if necessary.  
  • After 1 more minute of cooking remove pan from heat and add ½ cup torn basil leaves.  Drizzle a ¼ cup of extra virgin olive oil on to pasta and serve.  Enjoy!



  • 1 teaspoon kosher salt was added, adjust to taste.
  • ¼ teaspoon crushed red pepper flakes are optional.
  • Make sure to reserve extra pasta water, to thin sauce.
  • Serve with extra virgin olive oil, crushed red pepper flakes, and grated cheese.


Calories: 587kcal | Carbohydrates: 71.6g | Protein: 15g | Fat: 28.2g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 621mg | Potassium: 670mg | Fiber: 2.4g | Calcium: 40mg | Iron: 4.5mg