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Cherry Tomato Spaghetti with Garlic and Basil

Cherry tomato spaghetti with garlic and basil features blistered, burst cherry tomatoes tossed into spaghetti for a glossy, lightly wine-kissed sauce. Crisp golden garlic slices and torn fresh basil coat every strand for a bright, aromatic summer finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomato pasta base
  • 2 cup mixed cherry tomatoes (red, yellow, orange), halved
  • 0.5 lb spaghetti or linguine
  • 4 garlic cloves, thinly sliced
  • 0.25 cup good olive oil
  • 0.25 cup dry white wine
  • 0.25 cup fresh basil, torn
  • 2 tbsp grated parmesan + more to serve
  • 0.5 tsp red pepper flakes
  • salt and black pepper
  • 1 optional: burrata ball to top

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Bring a pot of salted water to a boil and cook spaghetti or linguine until al dente, then reserve 1 cup pasta water (about 8–10 minutes depending on the brand).
  2. Keep the pasta warm off the heat while you make the sauce so it stays flexible for tossing.
Build the cherry tomato sauce
  1. Heat olive oil in a large skillet over medium heat and sauté thinly sliced garlic until golden at the edges, about 2–3 minutes, stirring to prevent browning.
  2. Add halved mixed cherry tomatoes and red pepper flakes, then cook 3–4 minutes until blistered and bursting.
  3. Pour in dry white wine and simmer for 2 minutes to reduce slightly, then season generously with salt and black pepper.
Toss and finish
  1. Add al dente pasta to the skillet and toss with the reserved pasta water until loosened into a glossy sauce, about 1–2 minutes.
  2. Turn off the heat and top with torn fresh basil, grated parmesan, and burrata if using.

Notes

Pro tip: don’t skip the reserved pasta water—it emulsifies the tomato juices with olive oil into a glossy sauce that clings to the noodles. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of pasta water. Freezing isn’t recommended for the best texture. For a lighter option, swap half the olive oil for extra pasta water and use only a modest amount of parmesan.