Cherry Tomato & Garlic Pasta | The Most FLAVORFUL 20 Minute Recipe
We have made a ton of pasta dishes here on Spain on a Fork, but this Cherry Tomato Pasta really stands out above the rest. Its got the most incredible depth of flavors, it´s easy to make and the best part, it comes together in just 20 minutes.
This is the perfect pasta dish for a busy weeknight dinner, when you don´t have a lot of time, yet it´s bold enough for a relaxed weekend lunch, next to a bottle of Spanish wine. Either way, this is what simple and delicious home cooking is all about.
To make this pasta dish I used spaghetti, but you can use any type of pasta you like. The most important thing is to make sure you check the package instructions. This way you cook your pasta perfectly al dente. If you over cook it, it will get mushy and lose its beautiful texture.
TIPS & TRICKS to Make this Recipe: What gives this pasta dish that incredible depth of flavors is the white wine. If wine is not your thing, you can use broth with a hint of lemon juice. I also used an entire head of garlic. If that is too much garlic for you, you can just use a couple of cloves.
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Watch the Video Below on How to Make this Cherry Tomato Pasta
20 Minute Cherry Tomato & Garlic Pasta
- 8 oz spaghetti 225 grams
- 3 tbsp extra virgin olive oil
- 1 head garlic
- 20 cherry tomatoes
- 1 tsp dried oregano 1 gram
- 1/2 cup white wine 120 ml
- 10 basil leaves
- 1/4 cup grated Manchego cheese 30 grams
- pinch sea salt
- dash black pepper
Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat
Meanwhile, remove the skins from the cloves of garlic and roughly chop the garlic, wash the cherry tomatoes and cut each one in half lengthwise and roughly chop 10 fresh basil leaves
Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
After a couple minutes add in the chopped garlic, mix continuously, after 1 minute and the garlic is fragrant, add in the cherry tomatoes, continue to mix together, after 3 minutes and the cherry tomatoes are lightly sauteed, add in 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then add in 1/2 cup white wine and the chopped basil, simmer on a medium heat
Once the water comes to a boil in the stock pot, add in the spaghetti, cook until al dente (check package instructions)
Once the spaghetti is cooked, drain it into a colander, turn off the heat in the pan with the cherry tomatoes, add the pasta into the pan and gently mix together until well mixed
Transfer into shallow bowls, sprinkle with grated Manchego cheese and some fresh basil leaves, serve at once, enjoy!
Get the Extra Virgin Olive Oil I used to make this Pasta Recipe
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