Cherry Tomato Pasta with Garlic and Basil | CookOS

Cherry Tomato Pasta

Name: Cherry Tomato Pasta with Garlic and Basil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 ounces bucatini pasta; ⅓ cup extra-virgin olive oil, plus more for drizzling; 3 garlic cloves, sliced; 3 pints cherry tomatoes; 2½ tablespoons capers; 2 teaspoons lemon zest; 1 teaspoon balsamic vinegar; 1 teaspoon sea salt; ¼ to ½ teaspoon red pepper flakes; Freshly ground black pepper; 1½ cups fresh basil leaves; ¼ cup grated pecorino cheese, or Parmesan or Vegan Parmesan, optional

This cherry tomato pasta combines burst tomatoes, garlic, and fresh basil in a bright olive oil sauce that's naturally light and ready in under 30 minutes. The capers and lemon zest add unexpected depth to this simple Italian dish.

🌍Italian 🥗Vegan 🥗Vegetarian 🏷️Cherry tomato 🏷️Pasta 🏷️Summer Basil

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🏷️Garlic

Total

30 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Love And Lemons

Ingredients

12 ounces bucatini pasta
⅓ cup extra-virgin olive oil, plus more for drizzling
3 garlic cloves, sliced
3 pints cherry tomatoes
2½ tablespoons capers
2 teaspoons lemon zest
1 teaspoon balsamic vinegar
1 teaspoon sea salt
¼ to ½ teaspoon red pepper flakes
Freshly ground black pepper
1½ cups fresh basil leaves
¼ cup grated pecorino cheese, or Parmesan or Vegan Parmesanoptional

12 Ingredients

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Instructions

1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve ½ cup pasta water, then drain.
2
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant.
3
Add half the cherry tomatoes and cook for 8 to 12 minutes, stirring occasionally, until the tomatoes burst and become jammy.
4
Add the remaining cherry tomatoes, capers, lemon zest, balsamic vinegar, salt, red pepper flakes, and several grinds of black pepper. Cook for 2 to 3 minutes, until the second batch of tomatoes just start to burst but are still plump.
5
Add the cooked pasta and toss with the tomato mixture. If the pasta seems dry, add a splash of the reserved pasta water. Remove from heat and stir in the basil.
6
Serve with the pecorino cheese and a drizzle of olive oil, if desired.

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Tips & Notes

Pro tips

Cook the garlic slowly over medium heat to extract flavor without burning—burnt garlic will overpower the delicate tomato sauce.
Let the cherry tomatoes burst naturally in the pan for 4–6 minutes; this concentrates their sweetness and creates the sauce body.
Reserve 1 cup of pasta water before draining; add 2–3 tablespoons to the sauce when tossing to emulsify the olive oil and coat the pasta evenly.
Finish with fresh basil off heat to preserve its bright color and delicate flavor.

Substitutions

Bucatini pasta → spaghetti or linguine (thinner shape works equally well)
Capers → green olives, pitted and halved (similar briny, savory note)
Balsamic vinegar → red wine vinegar or sherry vinegar (adjust to 1/2 teaspoon for more acidity)
Lemon zest → lime zest (adds a different citrus brightness)

Storage & make-ahead

Store leftover pasta in an airtight container for up to 3 days; reheat gently in a skillet with a splash of olive oil or pasta water.

Common Questions

Can I use regular tomatoes instead of cherry tomatoes?

You can, but cherry tomatoes burst naturally when cooked and create their own sauce. If using larger tomatoes, dice them and cook longer (8–10 minutes) to break down and concentrate flavor.

Should I cook the garlic until golden or just soften it?

Cook the sliced garlic over medium heat in olive oil until just golden at the edges—about 2–3 minutes. Burnt garlic will taste bitter, so watch carefully.

What pasta shape works best if I don't have bucatini?

Bucatini's hollow center catches the light sauce well. Spaghetti, linguine, or pappardelle are good substitutes; avoid tube pasta like rigatoni, which holds too much sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of olive oil or pasta water to loosen the sauce.