Description
Transform fresh cherry tomatoes into a vibrant sauce that coats tender pasta. A quick, healthy, and satisfying weeknight meal perfect for any time of the season.
Ingredients
12 oz (340g) pasta (linguine or spaghetti recommended)
2 lbs (900g) cherry tomatoes, halved
4 cloves garlic, minced
4 tbsp extra virgin olive oil
1 tsp sea salt, or to taste
Freshly ground black pepper, to taste
1 tbsp balsamic vinegar (optional, for depth)
Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
Add halved cherry tomatoes to the pan. Cook without stirring for 1-2 minutes, allowing them to blister and burst.
Gently stir and continue cooking for another 8-10 minutes until the tomatoes soften and release their juices, creating a light sauce.
Season with salt and pepper. For extra flavor, add balsamic vinegar and stir to blend.
Toss the cooked pasta into the skillet with the tomato sauce. Serve immediately, garnished with fresh basil.
Notes
Pasta can be cooked earlier and reheated; reheat the sauce gently before tossing.
Add fresh spinach, herbs like oregano or thyme, or sautéed mushrooms for more depth.
For a protein boost, serve with grilled chicken or halal-certified meatballs. Store leftovers in an airtight container in the refrigerator for up to 3 days.