Cherry Tomato and Basil Pasta
A simple yet irresistible pasta dish bursting with sweet cherry tomatoes, fragrant basil, and a touch of heat. Ready in under 10 minutes, this weeknight winner delivers a rich, jammy sauce that clings to delicate angel hair pasta, finished with a generous sprinkle of pecorino. Quick, fresh, and packed with flavor—dinner just got a whole lot better!
Click play to watch Daen & Laura make the recipe
This recipe is reproduced and published here with permission. The original recipe can be found on Daen’s Kitchen website.
You can find more delicious recipes from Daen Lia in her recently published book.
Cherry Tomato and Basil Pasta
Servings: 4
A weeknight pasta special that will have the whole family celebrating.
Print Recipe
Ingredients
- 3 tbsp olive oil + extra to serve
- 00 g cherry tomatoes
- 4 garlic cloves crushed
- 1 bunch fresh basil
- 1/2 tsp chilli flakes optional
- salt and pepper
- 50 g pecorino romano grated + serving
- 250 g angel hair pasta
Equipment Used
Instructions
- In a large deep dish frypan on a medium heat, bring the olive oil to heat. Add the cherry tomatoes to the frypan and cook for 5 minutes or until softened. Add the garlic, chilli flakes and generous amount of salt to the frypan and cook for an additional 2 minutes, stirring occasionally.
- Break down the tomatoes with the back of the spoon to release their juices. Add half of the fresh basil leaves and continue to cook the sauce until the tomatoes are jammy.
- While the sauce cooks, bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to 1/2 cup of pasta water.
- While the sauce cooks, bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to 1/2 cup of pasta water.
- Serve immediately with the remaining fresh basil, grated pecorino romano and an extra drizzle of olive oil.
