Introduction
This Basil and Cherry Tomato Pasta is the perfect balance of simplicity and freshness. Juicy cherry tomatoes burst with flavor, while fragrant basil and creamy mozzarella create a light yet satisfying dish. It’s quick to make and full of Mediterranean goodness—ideal for a weeknight dinner or a comforting weekend meal.
Ingredients
- 250g pasta (spaghetti, linguine, or penne)
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup fresh basil leaves, torn
- 1 cup mini mozzarella balls (bocconcini)
- ¼ cup grated Parmesan cheese
- Zest of 1 lemon (optional)
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the Tomatoes: In a large pan, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Burst the Tomatoes: Add cherry tomatoes, season with salt and pepper, and cook for 5–7 minutes until they soften and release their juices.
- Combine: Add butter and the drained pasta, tossing to coat in the tomato sauce. If needed, add reserved pasta water for a silkier texture.
- Finish with Basil & Cheese: Stir in fresh basil and mini mozzarella balls, letting them soften slightly. Sprinkle with grated Parmesan and lemon zest if desired.
- Serve & Enjoy: Plate the pasta and garnish with extra basil and a drizzle of olive oil.
Tips for Success
- Use ripe cherry tomatoes for the best sweetness and flavor.
- Don’t overcook the mozzarella—let it gently melt for a creamy texture.
- Reserve pasta water to adjust the sauce consistency perfectly.
Why This Recipe Works
The combination of fresh basil, juicy cherry tomatoes, and creamy mozzarella brings a bright, summery flavor to this pasta. It’s a quick, light, and satisfying meal that’s easy to make but tastes like something straight from an Italian kitchen.
