Easy Cherry Tomato Pasta in 15 Min! (VIDEO)

Ingredients

See the recipe card for full information on ingredients and quantities.

• cherry tomatoes – I love using cherry tomatoes but you u can also use fresh grape tomatoes, whole tomatoes (I recommend you peel them first), heirloom tomatoes or even canned tomatoes (I recommend San Marzano tomatoes)
• burrata and basil – these are an optional garnishes; if you don’t have it on hand or prefer not to.
• parmesan cheese, freshly grated – if you don’t have parmesan on hand, you can substitute with pecorino cheese. Pecorino is made from sheep’s milk and can be saltier, so I would use a little bit less to adjust for salt levels.
• pasta – I used spaghetti in this dish but you can sub with any fresh or dried long pasta (for ex: fettuccine, linguine, bucatini, tagliatelle).

How to Make Cherry Tomato Pasta

Saute Tomatoes Until Thickened – Heat olive oil in a non stick skillet over medium high heat. Add grated garlic and sweat for 30 seconds, then add the fresh cherry tomatoes. Season with kosher salt and pepper. Saute the tomatoes over medium high heat until the tomatoes blister and start to pop (about 5 minutes). Use the back of a wooden spoon to break the tomatoes. Add the italian seasoning and red pepper flakes. Let reduce for 3-4 minutes until slightly thickened and season to your preference if needed. Turn the heat to medium low.

Cook Spaghetti and Mix in Sauce – Heat a large pot of boiling water and season with 1 tbsp of kosher salt per quart. Add the spaghetti and cook the pasta according to package directions until al dente. Add drained pasta directly to the sauce along with a few tablespoons of pasta water. Turn the heat to medium high and mix until the sauce is well coated. Add freshly chopped basil and parmesan cheese. Plate in a serving dish, then rip fresh burrata into small pieces and sprinkle over pasta. Serve and enjoy!