20 Minute Burst Cherry Tomato Summer Pasta
Posted June 9th, 2026A simple pasta that tastes like summer. Sweet burst tomatoes, garlic, fresh basil, and parmesan come together to create a silky sauce in minutes.
Serves
4
Ingredients
3 tablespoons olive oil
2 pints (about 4–5 cups) cherry tomatoes
4 cloves garlic, minced
½ cup pasta water, plus more as needed
12 ounces spaghetti
½ cup freshly grated Parmesan cheese, plus more for serving
¼ cup fresh basil, torn
Salt and black pepper, to taste
Instructions
Bring a large pot of generously salted water to a boil and cook the pasta according to package directions. Reserve at least 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large heavy-bottomed skillet over medium heat.
Add the cherry tomatoes and garlic. Cook, stirring occasionally, until the tomatoes soften, blister, and begin to burst, releasing their juices, about 8–10 minutes.
Reduce the heat to low. Carefully pour in ½ cup of the reserved pasta water and stir to combine. (Adding water to very hot oil can cause splattering, so be sure the heat is lowered first.)
Season with salt and black pepper. Stir in the Parmesan cheese until melted and silky.
Add the fresh basil and stir.
Add the cooked pasta directly to the skillet and toss until every noodle is coated in the tomato sauce. If needed, add a splash more pasta water to loosen the sauce.
Serve immediately with extra Parmesan and fresh basil on top.
Notes
The more your tomatoes burst, the saucier and sweeter the pasta becomes.
Freshly grated Parmesan melts best and creates a smooth sauce.
Try adding burrata, grilled chicken, or a squeeze of lemon for a fun variation.
From Madds: This is one of those recipes that feels fancy enough for guests but easy enough for a weeknight dinner. 💛🍅🍝
A Recipe by Madeline May
Summer Burst Cherry Tomato Spaghetti
This burst cherry tomato spaghetti is one of my favorite simple summer dinners. Sweet cherry tomatoes cook down into a silky sauce with garlic, Parmesan, and fresh basil. It is bright, flavorful, and comes together with just a handful of ingredients.
Ingredients
Spaghetti
Instructions
- Cook the pasta Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package directions. Reserve at least 1 cup of pasta water before draining.
- Start the sauce While the pasta cooks, heat the olive oil in a large, heavy-bottomed skillet over medium heat.
- Burst the tomatoes Add the cherry tomatoes and garlic. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes soften, blister, and begin to burst and release their juices.
- Add the pasta water Reduce the heat to low and carefully pour in ½ cup of the reserved pasta water. Make sure the skillet is not too hot when adding the water to prevent splattering.
- Season the sauce Stir in the Parmesan, salt, and black pepper until the cheese melts and the sauce becomes silky and well combined.
- Add the basil Stir in the torn fresh basil.
- Toss the pasta Add the cooked spaghetti directly to the skillet and toss until evenly coated. Add more pasta water as needed to loosen the sauce.
- Serve Divide among bowls and finish with extra Parmesan and fresh basil.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
Make Ahead
The tomatoes can be washed and the garlic can be minced up to 1 day ahead. For the best texture, cook the pasta and finish the sauce just before serving.
A Note from Madeline May
The more the tomatoes burst, the sweeter and saucier the pasta becomes. Freshly grated Parmesan melts beautifully into the sauce and makes all the difference. This is one of those dinners that feels special enough for guests but easy enough for a cozy weeknight at home.
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