Fresh cherry tomato and basil pasta

Fresh cherry tomato and basil pasta

This is a basic, easy, and delicious summer meal you can make using backyard cherry tomatoes. Pick the ripest ones, maybe a couple of pints, and the sauce is almost done.

Servings: 4


  • 2 pints cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 small red or yellow onion or a whole shallot, diced
  • 1/2 tsp red pepper flakes
  • Maybe a dozen big basil leaves, julienned (stack them, roll them up the long way, then slice thinly)
  • Small handful of other fresh herbs, minced (optional)
  • 8 oz whole wheat pasta — I like linguine
  • Salt and pepper to taste

To quickly cut the tomatoes, arrange them on a round plastic storage container lid, invert a second lid, and hold gently but firmly over the tomatoes then slice between the lids with a serrated knife — voila — they will all be halved quickly using this trick I learned from my son.


  1. Bring a big pot of water to a boil. 
  2. Cook the pasta. 
  3. In the 9 to 10 minutes, it takes to cook dried pasta, saute onion or shallot in the olive oil until softened. 
  4. Add the garlic and crushed chilies. Sauté for about a minute until the garlic is fragrant. 
  5. Raise the heat and add the tomatoes. Heat through until the tomatoes break down a little and begin to bubble. 
  6. Stir in the basil and optional herbs near the end of the cooking time. 
  7. Season to taste with salt and freshly ground pepper. 
  8. Drain the pasta and toss with the sauce in the skillet. 
  9. Serve and marvel at what you just created.

Nutrition information (per serving)

  • Calories: 294
  • Total fat: 8 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 13 mg
  • Total carbohydrate: 51 g
  • Dietary fiber: 7 g
  • Total sugars: 2 g
  • Protein: 10 g