Simple and Easy Fresh Basil and Cherry Tomato Pasta Recipe

 

As a runner, my go-to carbo-load a few days before my run is definitely pasta. This simple and easy fresh basil and cherry tomato pasta recipe is definitely on my list.

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It is simple, easy, aromatic, and really tastes good without too many ingredients needed. What I like about this pasta is that I can prepare this in advance and enjoy it for a few days, especially on days I am busy.

How To Cook Pasta?

Cooking pasta varies according to you, you can easily follow the instructions in the packaging unless you want a little al dente.

I boiled my pasta for around 10-12 minutes, not soggy but just tender according to my preference. When cooking your pasta be sure to only put it when the water is already boiling under medium-high heat and don’t leave it. Make sure that the water is enough and covers the whole pasta you will cook.

I’m not an expert when it comes to cooking pasta and I cook according to my preference so I know that it’s good especially I am not a fan of soggy or overcooked pasta. 

Some people add oil so that the noodles won’t stick together but from what I have learned adding oil to your pasta makes it resistant to the sauce. But the case may be different when you are making this pasta or Aglio olio recipe.

If you also avoid oil then totally no need to put it in the pot and just stir the noodles to avoid sticking together so don’t leave your pasta, just stir for a few minutes until it’s done.

Also, don’t forget to reserve about ¼ cup to ½ cup of the liquid from the pasta, we will use it later in the recipe for the sauce as it gives additional flavor.

Is Pasta Vegan?

One thing  I enjoyed being plant-based or eating vegan meals is that I enjoy reading labels and see whether it contains animal products or derived animal products. Pasta is usually made from wheat flour or semolina unless it is written in the box that it has eggs which is usually the case for fresh pasta.

There many different types of pasta and you can already choose from the whole meal to white pasta it’s all about personal preference and the type of noodles you want to cook.

Now this recipe can be cooked in your skillet cast iron and pot. While your pasta is almost cooked you can start preheating your non-stick pan or cast iron with a small amount of oil.

Using cast iron pans can help you to absorb more iron in the body if you want to know more about the plant sources of iron do check my article about it.

Don’t shy away with cherry tomatoes; they are a good source of vitamins and minerals. It also has antioxidants lycopene.

Fresh Basil and Cherry Tomato Pasta Recipe

Ingredients

• 250g pasta
• 1 pack or 2 cups cherry tomatoes
• 1 pack fresh basil
• 5 cloves garlic
• chili flakes, salt and pepper to taste

Equipments needed

• Pot
• Skillet Pan

 

Instructions

• Heat pot and boil pasta as per packaging instruction. Only pour pasta once the water is already boiling.
• Peel and chop garlic.
• Cut into halves the cherry tomatoes, I like removing the seeds of these tomatoes even if they are super small.
• Wash fresh basil leaves.
• When your pasta is about to cook, heat the skillet cast iron pan. Drizzle some oil and when it’s hot toss garlic and stir making sure it is not burned.

 

 

 

 

 

 

 

 

 

• When your pasta is about to cook, heat the skillet cast iron pan. Drizzle some oil and when it’s hot toss garlic and stir making sure it is not burned.
• Add the cherry tomatoes and don’t stir right away, allow it to roast a little and burst. I combined some whole cherry tomatoes and cut most too. Cook for about 8 minutes.

 

 

 

 

 

 

 

 

 

• Once it starts to burst, stir and add the saved liquid from the pasta. 
• Add your pasta and mix well.
• Add a pinch of salt, black ground pepper, and chili flakes. Mix and adjust the taste according to your preference.

 

 

 

 

 

 

 

 

 

• Add fresh basil leaves and mix again. The sauce will eventually dry up and turn off the stove.
• Serve and enjoy.

 

 

 

 

 

Notes

• If you want to have a little more sauce, save about 1 cup of the liquid from the pasta and pour slowly. Adjust to ensure it will not dry up once pasta is added.
• You can smash some of the cherry tomatoes.
• Adjust the taste according to your preference.
• This can last for a few days if placed in an airtight container and put in the fridge.
• If you are vegetarian you can add cheese.

Nutrition

This recipe can yield up to 4 servings with 203 calories per serving | Total Fat 1.7g | Saturated Fat 0.2g | Cholesterol 46mg | Sodium 60mg | Total Carbohydrate 39.1g | Dietary Fiber 1.3g | Total Sugars 2.4g |  Protein 8.3g | Vitamin D 0mcg | Calcium 36mg | Iron 3mg | Potassium 358mg

Nutrition calculation is based using an online calculator (verywellfit) and for reference use only.

Other easy recipes

• Vegan Mushroom Stroganoff
• Japchae Korean Noodles
• Fried Rice