Description

This Cherry Tomato Pasta is a vibrant and flavorful summer dinner that's quick and easy to prepare. Juicy cherry tomatoes are cooked with garlic, capers, lemon zest, and a touch of red pepper flakes to create a fresh, garlicky tomato sauce that perfectly coats al dente bucatini pasta. Finished with fresh basil and optional grated pecorino cheese, this dish is delightful served with crusty bread to mop up all the delicious sauce.

Ingredients

Pasta

12 ounces bucatini pasta

Sauce

⅓ cup extra-virgin olive oil, plus more for drizzling
3 garlic cloves, sliced
3 pints cherry tomatoes
2½ tablespoons capers
2 teaspoons lemon zest
1 teaspoon balsamic vinegar
1 teaspoon sea salt
¼ to ½ teaspoon red pepper flakes
Freshly ground black pepper, to taste

Finishing

1½ cups fresh basil leaves
¼ cup grated pecorino cheese, or Parmesan or Vegan Parmesan (optional)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces of bucatini pasta and cook according to the package directions or until al dente. Drain the pasta and toss with a drizzle of olive oil to prevent sticking. Set aside.
Prepare the sauce base: In a large, deep skillet or Dutch oven, heat ⅓ cup extra-virgin olive oil over medium-low heat. Add 3 sliced garlic cloves and cook for 1 minute, stirring frequently, until soft and fragrant.
Cook the first batch of tomatoes: Add half of the 3 pints cherry tomatoes to the skillet along with 2½ tablespoons capers, 2 teaspoons lemon zest, 1 teaspoon balsamic vinegar, 1 teaspoon sea salt, ¼ to ½ teaspoon red pepper flakes, and several grinds of freshly ground black pepper. Toss to coat in the olive oil. Adjust heat as needed to prevent sputtering. Cook for 8 minutes, stirring often, until the tomatoes break down and release their juices.
Add remaining tomatoes: Stir in the remaining cherry tomatoes and cook for an additional 2 to 4 minutes, or until these tomatoes just begin to burst, releasing more flavor and juices into the sauce.
Toss pasta in the sauce: Add the drained pasta to the skillet and toss well to combine with the sauce. Cook for 1 to 2 more minutes, stirring, until the pasta is thoroughly coated and heated through.
Finish and serve: Stir in 1½ cups fresh basil leaves and the optional ¼ cup grated pecorino cheese or equivalent. Adjust seasoning as needed with salt and freshly ground black pepper. Serve hot, pairing with crusty bread to soak up the flavorful sauce.

Notes

Use bucatini or a similar thick, hollow pasta to capture the sauce beautifully.
Adjust the amount of red pepper flakes to taste for desired heat level.
The addition of pecorino cheese is optional; vegan Parmesan can be used for a dairy-free version.
Fresh basil is essential for the bright, fresh flavor—add it just before serving.
To prevent pasta from sticking, toss it with a little olive oil immediately after draining.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian