Garlic Cherry Tomato Pasta That Slaps in 20 Minutes

You want dinner that tastes like a weekend in Italy but cooks faster than scrolling a delivery app? This Garlic Cherry Tomato Pasta hits hard—sweet tomatoes, punchy garlic, silky oil, and a ridiculous amount of flavor per minute. It’s the kind of dish you can make with one hand while texting with the other.

Minimal ingredients, maximum flex. And yes, it’s budget-friendly, weeknight-proof, and unapologetically delicious.

Why This Recipe Never Fails

This pasta builds flavor in layers: tomatoes blister for sweetness, garlic blooms in oil, and pasta water brings everything together into a glossy sauce. The technique is simple but precise, so you get reliable results without culinary school.

It scales for two or a crowd without drama. Plus, the ingredients are pantry MVPs—no hunting for unicorn spices.

Servings, Prep Time, Cooking Time, Calories

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: ~520 per serving

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12 oz (340 g) spaghetti or linguine
1 lb (450 g) cherry or grape tomatoes, halved
6–8 garlic cloves, thinly sliced
1/3 cup extra-virgin olive oil
1/2 tsp red pepper flakes (adjust to taste)
1 tsp kosher salt, plus more for pasta water
Freshly ground black pepper
1/2 cup fresh basil leaves, torn
1/2 cup finely grated Parmesan or Pecorino Romano, plus more for serving
1 tsp sugar (optional, to balance acidity)
1 lemon (zest and 1–2 tsp juice)

From Start to Finish

Salt your water like the sea. Bring a large pot of water to a rolling boil and add a generous handful of salt. You want the pasta already seasoned when it lands in the sauce.
Prep the flavor squad. Halve the tomatoes, slice the garlic thin, tear the basil, and grate the cheese.
Zest the lemon. Multitasking = dinner faster.
Start the sauce base. In a large skillet, warm the olive oil over medium heat. Add the garlic and red pepper flakes.
Cook 60–90 seconds until fragrant and just turning gold at the edges. Don’t let it brown—bitter is not invited.
Blister the tomatoes. Add the tomatoes, a pinch of salt, and the optional sugar. Cook 6–8 minutes, stirring occasionally, until tomatoes slump and release juices.
Smash a few with a spoon for extra sauciness.
Drop the pasta. Cook spaghetti until just shy of al dente (1 minute less than package). Reserve 1–1.5 cups of starchy pasta water before draining.
Marry sauce and pasta. Transfer pasta to the skillet with the tomatoes. Add 1/2 cup pasta water and toss vigorously over medium heat for 1–2 minutes until glossy and clinging.
Add more water as needed to create a silky emulsion.
Finish with the good stuff. Off the heat, toss in cheese, basil, lemon zest, and 1–2 tsp lemon juice. Season with salt and pepper to taste. The lemon brightens the sweetness like magic.
Serve immediately. Twirl into bowls, shower with extra cheese, drizzle a whisper of olive oil, and add more chili flakes if you like it bold.

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3 days.
Add a splash of water or olive oil when reheating to revive the sauce.
Freezer: Not ideal for pasta texture, but the tomato-garlic base freezes well for 2 months. Reheat, then add fresh-cooked pasta.
Meal prep: Keep pasta and sauce separate, combine when reheating for best results.

Nutritional Perks

Lycopene boost: Cooking tomatoes increases lycopene availability, a powerful antioxidant linked to heart health.
Healthy fats: Olive oil supports absorption of fat-soluble nutrients and adds satiety without heaviness.
Garlic benefits: Contains allicin compounds that may support immune and cardiovascular health—your breath might be dramatic, but your heart is happy.
Balanced energy: Carbs from pasta + fat from oil = steady fuel. Add grilled chicken or chickpeas for extra protein if you want more staying power.

Nutrition Stats

Per serving (approximate, with Parmesan):

Calories: 520
Protein: 16 g
Carbohydrates: 69 g
Fiber: 5 g
Total Fat: 20 g
Saturated Fat: 4 g
Sodium: 640 mg
Added Sugars: 0–1 g

Numbers will vary with cheese choice, salt levels, and portion sizes, obviously.

Common Blunders

Burning the garlic: It goes from golden to tragic fast.
Keep heat moderate and eyes on the pan.
Under-salting the water: If the water isn’t salty, the pasta is bland. No amount of sauce will fully fix that, IMO.
Skipping pasta water: That starch is the glue. Without it, your sauce won’t cling—it’ll sulk at the bottom.
Overcooking pasta: It will keep cooking in the sauce.
Pull it early.
Cheese too soon on heat: Adding cheese while the pan is blasting hot can make it clump. Kill the heat first.

Recipe Variations

Garlic-Burrata Upgrade: Plate the pasta, crown with torn burrata, and finish with basil oil. Zero regrets.
Anchovy Umami: Melt 2 anchovy fillets with the garlic.
They disappear, but the flavor goes next-level.
Protein Boost: Add sautéed shrimp, shredded rotisserie chicken, or pan-crisped chickpeas.
Spicy Calabria: Swap flakes for Calabrian chili paste and add olives or capers for briny contrast.
Herb Swap: Try parsley, oregano, or mint if basil is MIA.
Gluten-Free: Use a quality GF spaghetti and don’t skip the pasta water—use the GF version; it’s extra starchy and works great.
Dairy-Free: Skip cheese and finish with toasted breadcrumbs for crunch plus nutritional yeast for cheesy vibes.

FAQ

Can I use canned tomatoes instead of fresh?

Yes—use a 14.5 oz can of good-quality cherry or whole peeled tomatoes. Crush lightly and cook down a bit longer to concentrate. Fresh cherry tomatoes still win on texture, but canned is a solid Plan B.

What pasta shape works best?

Spaghetti and linguine are classic, but short shapes like penne or fusilli catch the tomato bits nicely.

Use what you have, just adjust the cook time.

How do I make it less spicy?

Cut the red pepper flakes to a pinch or omit. You can still get depth by adding cracked black pepper at the end for warmth without heat.

Can I make it oil-free?

You can reduce the oil to 2 tablespoons and add a splash of pasta water earlier for body, but completely oil-free loses mouthfeel and flavor. Consider a small drizzle at the end for balance.

What’s the best way to reheat?

Skillet > microwave.

Add a splash of water or broth, warm over medium heat, and toss until silky again. If you must microwave, cover and heat in short bursts, stirring in between.

Is sugar necessary?

Nope. It’s optional and mainly helpful if your tomatoes are out of season or very tart.

A pinch calibrates the acidity—use taste as your guide.

Chef’s Final Word

Great pasta isn’t complicated—it’s respectful. Salt the water, don’t scorch the garlic, and use that pasta water like a secret weapon. This Garlic Cherry Tomato Pasta delivers big flavor with tiny effort, which is exactly the kind of ROI your weeknight deserves.

Make it once, then make it yours.