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I've been saving dinner time for years with this basic cherry tomato pasta. Every bite gets coated in a light sauce made from bursting sweet tomatoes, while the fresh basil and tiny mozzarella balls add bright flavor and creamy texture without making it too heavy.
During one hectic week, I threw this together when I wanted something tasty but quick. Now it's what I make when friends come over and I need to wow them without spending forever cooking.
What You'll Need
- 1 pound linguine: These long noodles grab all the chunky tomato goodness. Try to get pasta with a rough surface so the sauce sticks better.
- 1/4 cup olive oil: Don't skimp here—a nice extra virgin olive oil sets the flavor tone.
- 1/2 cup finely chopped yellow onion: The sweet base that starts everything off. Pick onions that feel solid with tight outer layers.
- 3 garlic cloves minced: Adds that can't-miss flavor kick. Go for firm bulbs that haven't started sprouting.
- 3 pints cherry tomatoes: The stars that turn into your sauce. Pick ones with bright color that feel weighty in your hand.
- 1/2 teaspoon sugar: Just enough to cut through tomato tartness. Unrefined cane sugar does the job perfectly.
- 1 teaspoon kosher salt: The flaky kind melts into the sauce just right.
- 1/2 teaspoon freshly ground black pepper: Grind it fresh for that full peppery smell.
- 1/4 teaspoon crushed red pepper: Adds a mild warmth that brings other flavors alive.
- 1/2 cup mozzarella pearls: These tiny cheese balls get soft and gooey. Fresh ones work best.
- 1/2 cup chopped fresh basil: Gives that unmistakable smell that makes everything taste better. Look for bright green leaves without brown spots.
- Shredded Parmesan for serving: Adds that final nutty touch that pulls it all together.
Easy Cooking Steps
- Cook Your Pasta:
- Fill a big pot with water, add plenty of salt, and bring it to a full boil. Drop in the linguine and cook until just tender. Don't forget to save a cup of the cooking water before you drain it. That starchy water helps make your sauce silky later on.
- Start Your Flavor Base:
- While pasta cooks, pour olive oil into a large skillet over medium heat. Toss in your chopped onion and cook until it turns clear and soft but not brown, about 2-3 minutes. Add your garlic and stir for about 30 seconds until you can smell it. Watch it closely so it doesn't burn and turn bitter.
- Pop Those Tomatoes:
- Turn the heat up to medium-high and throw in all your cherry tomatoes, sugar, salt, and black pepper. Cook for 7-8 minutes, stirring now and then. You'll see the tomatoes soften, break down, and leak their juices. Push some against the pan with your spoon to help them pop and release their sweet juice to make your chunky sauce.
- Mix It All Together:
- Add your drained pasta right into the skillet with the tomato mix. Sprinkle in the red pepper flakes, drop in the mozzarella pearls, and scatter basil all around. Use tongs to mix everything up until well combined, letting the heat slightly melt the cheese. If it looks too dry, splash in some of that saved pasta water until it looks right. The water's starch helps the sauce stick to your pasta.
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The first time I cooked this, I went overboard with the red pepper flakes and my kids still joke about how I set their mouths on fire! Now I'm careful when adding the spicy stuff, though I sneak extra into my own serving. There's something about that sweet-hot combo I just can't get enough of.
Prep Ahead Tips
This pasta tastes best fresh off the stove, but you can get a head start by prepping some parts early. Chop your onions, mince the garlic, and get your dry ingredients measured up to a day before. Keep everything in separate sealed containers in the fridge. When it's time to cook, just follow the steps for a quick meal in even less time.
Saving Extra Portions
Got some left? Pop it in a sealed container and keep it in the fridge for up to 3 days. The flavors actually get better overnight, though the pasta soaks up some of the sauce. When you warm it up, add a little splash of water or olive oil to bring back the moisture. A couple minutes in the microwave works great, or just warm it slowly in a pan until it's heated through.
Changing With The Seasons
You'll find the sweetest cherry tomatoes in summer, making this perfect for hot days when you don't want to cook much. In winter, look for greenhouse tomatoes which still taste pretty good. Late summer's a great time to mix different colored cherry tomatoes for a pretty look and slightly different flavors. The mix of red, yellow and purple varieties not only looks amazing but each adds its own special taste to your dish.
What To Pair It With
This bright pasta works perfectly by itself, but goes great with a simple arugula salad with lemon and olive oil dressing. If you want protein, try adding some grilled chicken, quick-cooked shrimp, or white beans to your plate. A cold glass of Pinot Grigio or light Sangiovese wine matches the tomato tang without taking over the subtle flavors.
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Frequently Asked Questions
- → What kind of pasta can I use?
You can swap linguine for spaghetti, penne, or even fettuccine. Most pasta types will work great here.
- → Do I need fresh tomatoes for this?
Fresh cherry tomatoes are ideal for the best result, but you can use canned ones if that’s what you’ve got.
- → How can I make it spicier?
Turn up the heat with extra crushed red pepper flakes or even a small dash of cayenne.
- → Can I prepare it in advance?
It’s best served right after it’s made, but you can make the sauce ahead and reheat it before tossing with fresh pasta.
- → What if I don’t have mozzarella pearls?
Swap them for diced fresh mozzarella, Parmesan shavings, or burrata. All are great substitutes.
- → How can I make this vegan?
Replace mozzarella with vegan cheese, skip the Parmesan, and make sure your pasta is vegan-friendly.