Edited on 10/29/2020 Original post from 4/24/2018
This pasta with cherry tomatoes, basil, and garlic comes together in 20 minutes or less, and it’s perfect for celebrating spring.
Yay! Spring is finally here, and I can’t wait to start gardening my favorites herbs and veggies. Let me tell you that the weather has been crazy the past couple of weeks; we had snow in spring, lots of rain, and bitter cold, but thank God spring decided to arrive, and I hope it stays for a while. **happy dance**
The recipe I’m sharing today is not only great during warm months, but it is also perfect at any time of the year; in fact, it is one of my favorite side dishes for Thanksgiving and even Christmas. The mixture of fresh cherry tomatoes (grape tomatoes are also delicious in this recipe!) cooked in olive oil with garlic and basil makes this pasta so tasty and wonderful.
Pasta with cherry tomatoes, basil, and garlic
- 1 (12 oz.) box of pasta of your choice
- 2 pints of cherry or grape tomatoes
- 4 garlic cloves, thinly sliced
- 1/4 of fresh basil leaves, coarsely chopped
- 2 tablespoons of olive oil
- A pinch of sugar
- parmesan cheese
- salt and black pepper to taste
- I a large pot of boiling salted water, cook pasta until al dente, stirring occasionally.
- Meanwhile, in a large skillet over medium-high heat, heat the oil and add the tomatoes, garlic, and sugar pinch.
- Let the tomatoes cook, occasionally stirring until tomatoes bursts.
- Add the basil.
- Drain the cooked pasta and add to the sauce.
- Toss until evenly coated, season with salt and pepper, and sprinkle with parmesan cheese.
Pasta with cherry tomatoes, basil, and garlic.
Ingredients
- 1 box any pasta such as Spaghetti or Penne
- 2 pints cherry or grape tomatoes washed
- 4 cloves garlic thinly sliced
- 1/4 cup fresh basil coarsely chopped
- 2 tbs olive oil
- 1 pinch sugar
- parmesan cheese
- salt and black pepper to taste
Instructions
- I a large pot of boiling salted water, cook pasta until al dente, stirring occasionally.
- Meanwhile, in a large skillet over medium-high heat, heat the oil and add the tomatoes, garlic, and sugar pinch.
- Let the tomatoes cook, occasionally stirring until tomatoes bursts; add the basil and stir until fragrant.
- Drain the cooked pasta and add to the sauce. Toss until evenly coated, season with salt and pepper, and sprinkle with parmesan cheese.
This pasta goes well with grilled chicken, fish, and it is perfect for meatless Mondays 🙂
Tell us, what’s your favorite spring recipe?
Happy Cooking,
Johanny
