Pasta with a sauce made from fresh cherry tomatoes, an easy-to-make condiment and sauce made with ripe, sweet cherry tomatoes, oil, garlic and basil. With fresh cherry tomatoes you can prepare lots of delicious recipes, from quick and economical first courses to second courses, and even appetizers such as pasta with cherry tomatoes and burrata, or Salmon with cherry tomatoes, onion and olives and Semolina focaccia with cherry tomatoes, and also tasty side dishes like the famous oven-baked confit cherry tomatoes. Today we’ll make a flavorful, easy and inexpensive sauce that I used to dress my homemade maccheroni, which I enriched with a good handful of salted ricotta! Want to try it too? Follow me in the kitchen — you’ll love this sauce and this first course. As always, before starting, I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pasta with Cherry Tomato and Basil Sauce
- 14 oz fresh pasta (or 7 oz dry)
- 1.1 lb cherry tomatoes
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- to taste basil
- to taste salted ricotta
Tools
- Pot
- Pan
Preparation
To make this first course, start by putting the water on to boil for the pasta, then focus on the sauce, which you will prepare in 10-15 minutes.
Rinse the cherry tomatoes — the sweeter they are, the more delicious the sauce will be, so choose good ones. Cut them in half and set aside for a moment. Peel the garlic, put it in a pan, add a generous drizzle of oil and let it brown slightly to take on color, but do not burn it (it would become bitter). Add the cherry tomatoes.
Season with salt and cook for 10 minutes over high heat, stirring often. Once cooked, soft and flavorful, remove the garlic and add another drizzle of raw oil and the basil.
Cook the pasta, fresh or dry, drain it al dente, dress it with the sauce and a generous handful of salted ricotta, garnish with basil and serve.
Storage notes and tips
The pasta with cherry tomatoes and basil should be enjoyed immediately, but if you have leftovers keep it in the fridge for up to 24 hours and sauté it in a pan over high heat with a little oil before eating — it won’t be as good as freshly made, but it will still be tasty. The sauce can be stored in the fridge in an airtight container for up to 24 hours. For a vegetarian version, omit the cheese.
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