This summer pasta recipe is all about fresh ingredients, vibrant flavours, and easy prep. Tossed with ripe cherry tomatoes, basil, garlic, and olive oil, it’s a perfect weeknight dinner or light lunch that celebrates the season’s best.
Why You’ll Love It
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Fresh & Flavorful: Bright, garden-fresh ingredients shine.
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Quick & Easy: Ready in under 20 minutes.
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Customizable: Add protein, veggies, or cheese to suit your mood.
Ingredients
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12 oz (340g) pasta (penne, fusilli, or your favourite shape)
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2 cups cherry tomatoes, halved
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3 cloves garlic, minced
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1/4 cup extra-virgin olive oil
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1 cup fresh basil leaves, torn
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Salt and pepper to taste
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Optional: grated Parmesan cheese, red pepper flakes, or cooked grilled chicken/shrimp
How to Make It
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Cook pasta: Boil pasta in salted water using a pasta pot with strainer insert for easy draining. Cook until al dente, then drain.
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Sauté garlic & tomatoes: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Toss in cherry tomatoes and cook until softened, about 5 minutes.
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Combine: Add cooked pasta and torn basil to the skillet. Toss everything together and season with salt and pepper.
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Serve: Top with grated Parmesan and red pepper flakes if desired.
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