20 Minute Burst Cherry Tomato Summer Pasta

Posted June 9th, 2026

A 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

1. 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.

2. While the pasta cooks, heat the olive oil in a large heavy-bottomed skillet over medium heat.

3. 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.

4. 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.)

5. Season with salt and black pepper. Stir in the Parmesan cheese until melted and silky.

6. Add the fresh basil and stir.

7. 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.

8. 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. 💛🍅🍝

Summer Burst Cherry Tomato Spaghetti

Prep Time

5 mins

Cook Time

20 mins

Yield

4 servings

Category

Dinner

Difficulty

Easy

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's bright, flavorful, and comes together with just a handful of ingredients.

Ingredients

• 3 tablespoons olive oil
• 2 pints cherry tomatoes
• 4 cloves garlic, minced
• 1 pound spaghetti
• ½ cup reserved pasta water, plus more as needed
• ½ cup freshly grated Parmesan cheese, plus more for serving
• ¼ cup fresh basil, torn
• Salt and freshly cracked black pepper, to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the pasta: Bring a large pot of generously salted water to a boil and cook the spaghetti according to package directions. Reserve at least 1 cup of pasta water before draining.
2. Start the sauce: While the pasta cooks, heat the olive oil in a large heavy-bottomed skillet over medium heat.
3. Burst the tomatoes: 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.
4. Add pasta water: Lower the heat and carefully pour in ½ cup of the reserved pasta water. Make sure the skillet isn't too hot when adding the water to avoid splattering.
5. Season: Stir in the Parmesan cheese, salt, and black pepper until the sauce becomes silky and well combined.
6. Add basil: Stir in the torn fresh basil.
7. Toss: Add the cooked spaghetti directly to the skillet and toss until evenly coated. Add more pasta water as needed to loosen the sauce.
8. Serve: Divide among bowls and finish with extra Parmesan and fresh basil.

From Madds: 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 fancy enough for guests but easy enough for a cozy weeknight at home.

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