Burst Cherry Tomato & Garlic Pasta
Sweet cherry tomatoes cooked until they burst into a rich, glossy garlic and olive oil sauce clinging to al dente spaghetti.
Diet labels (Vegetarian) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
5 mins
15 mins
20 mins
Easy
Sweet cherry tomatoes cooked until they burst into a rich, glossy garlic and olive oil sauce clinging to al dente spaghetti.
Ingredients
(7 items)- [ ]8 oz Spaghetti or fettuccine
- [ ]2 pints (about 4 cups) Cherry or grape tomatoes
- [ ]5 cloves, thinly sliced Garlic cloves
- [ ]1/4 cup Extra virgin olive oil
- [ ]1/4 tsp Red pepper flakes
- [ ]1/3 cup Grated Parmesan cheese (optional)
- [ ]To taste Salt and black pepper
Substitutions:
- • Cherry tomatoes → One 28 oz can whole peeled plum tomatoes, crushed by hand
- • Spaghetti → Penne, rigatoni, or linguine
Instructions
- 1.
Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until 1 minute shy of al dente according to package instructions.
- 2.
While pasta cooks, warm olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Sauté gently for 1 minute until garlic is pale golden (do not burn).
- 3.
Add whole cherry tomatoes and 1/2 teaspoon salt. Increase heat to medium-high. Cook for 6 to 8 minutes, shaking the skillet occasionally, until tomatoes blister and burst, releasing their sweet juices.
- 4.
Use the back of a wooden spoon to press remaining whole tomatoes against the pan to form a cohesive sauce.
- 5.
Reserve 1/2 cup of starchy pasta water, then drain pasta. Transfer pasta directly into the skillet with the tomatoes.
- 6.
Toss vigorously with 2 tablespoons of reserved pasta water for 1 minute until a glossy sauce coats every strand. Stir in grated Parmesan and serve.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until 1 minute shy of al dente according to package instructions.
While pasta cooks, warm olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Sauté gently for 1 minute until garlic is pale golden (do not burn).
Add whole cherry tomatoes and 1/2 teaspoon salt. Increase heat to medium-high. Cook for 6 to 8 minutes, shaking the skillet occasionally, until tomatoes blister and burst, releasing their sweet juices.
Use the back of a wooden spoon to press remaining whole tomatoes against the pan to form a cohesive sauce.
Reserve 1/2 cup of starchy pasta water, then drain pasta. Transfer pasta directly into the skillet with the tomatoes.
Toss vigorously with 2 tablespoons of reserved pasta water for 1 minute until a glossy sauce coats every strand. Stir in grated Parmesan and serve.
Ingredient Substitutions
- If you don't have Cherry tomatoes: replace with One 28 oz can whole peeled plum tomatoes, crushed by hand.
- If you don't have Spaghetti: replace with Penne, rigatoni, or linguine.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓The starchy pasta cooking water is the emulsifying magic that turns loose olive oil into a restaurant-quality glossy sauce.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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