This easy tomato basil pasta is the perfect summer dinner recipe. Made with blistered cherry tomatoes, fresh basil, and garlic. It is then tossed with your favorite pasta and served with cheese and lemon zest. So bright and fresh!
- 0.75 pound Spaghetti or bucatini pasta
- 4 to 5 cups heirloom cherry tomatoes (about 24 oz)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 4 large cloves garlic, minced
- 1/2 cup fresh sliced basil, plus more for garnish
- Salt and pepper to taste
- Lemon zest, to taste
- Fresh burrata cheese (or fresh mozzarella or parmesan)
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Cook the pasta according to package directions. Drain, reserving 1 cup of the pasta water for later just in case. Set aside.
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In a large skillet, heat 1/4 cup of olive oil and minced garlic over medium-high heat. Cook for about 1 minute until fragrant. Add the cherry tomatoes. Cook for about 5-6 minutes until they start bursting, stirring occasionally, but let them cook undisturbed for the most part. Season with salt and pepper to taste.
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Toss the cooked tomatoes with the cooked pasta and 1/2 cup of sliced basil. Add some of the reserved pasta (little by little) water only if needed (if it's too dry). Season with more salt and pepper to taste.
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Add a few extra drizzles of olive oil. Serve with your favorite cheese, some lemon zest to taste, and ground black pepper. Enjoy!
- Special equipment: Large skillet, zester.
- Cheese choice: If you're not a big fan of burrata cheese, try fresh mozzarella cheese or shaved parmesan.
- The lemon zest: I'd highly recommend adding lemon zest to taste. It will add brightness and freshness.
- Pairings: Try grilled chicken or shrimp.
- Make it healthy! Instead of pasta, use zucchini noodles or zoodles.