Pasta with cherry tomatoes, garlic, and basil is one of those recipes that lets you make a delicious pasta dish with very few ingredients in no more than 15 minutes. So, it has all the “qualifications” to become everyone’s favorite.
The recipe for pasta with cherry tomatoes and garlic belongs to my mother’s aunt, Eugenia Douka.
This summer, my mother told me about Aunt Eugenia’s amazing pasta, the one she makes very often and that keeps winning over both children and adults.
Aunt Eugenia is a woman who lived as an immigrant in New York for many years, and the influence of the Italian immigrants is evident in her cooking.
Cherry tomatoes from her garden, basil from her flowerpot, and a generous amount of garlic—that is how Aunt Eugenia makes this pasta dish. And when we say generous, we mean that in an individual portion she may add 3 or even 4 cloves.
If you like the taste and aroma of garlic, add plenty, it suits this dish wonderfully. With simple ingredients that can be counted on the fingers of one hand and in very little time, you will have the best summer pasta dish!
Ingredients for 4 people
- 500 g spaghetti or linguine
- 600 g cherry tomatoes
- garlic to taste, ideally 1 clove per serving (I used 1 clove and it was very mild, though more also suits it well)
- a handful of fresh basil leaves
- 1 teaspoon sugar
- olive oil
- salt and pepper
- Parmesan for serving
Instructions
In a large pot, bring water to a boil. Add 1 tablespoon coarse salt and cook the pasta according to the instructions on the package.
Place a wide, deep frying pan over the heat. Finely chop or crush the garlic and add it to the pan.
Add 2–3 tablespoons of water and let it come to a brief boil, just enough to soften its harshness. However, if you like the intense aroma and flavor, skip this step and make the recipe without lightly steaming the garlic.
After lightly steaming the garlic (if you do so), add olive oil to the pan, about 3–4 tablespoons, and let it lightly brown.
Wash the cherry tomatoes and cut them in half or into quarters. Add them to the pan as well. Add salt, pepper, and the sugar. Add the basil too. Stir well.
Take one Greek coffee cup of the pasta cooking water and pour it into the pan with the cherry tomatoes. Lower the heat and let them cook for 4 to 5 minutes.
Turn off the heat and leave the pan on the burner. Place the pot with the pasta next to it and, using a pasta fork, transfer the pasta into the pan with the sauce. You should leave a little water clinging to the pasta, so do not drain it completely. Stir well until the pasta is nicely coated with the sauce.
Serve the pasta with plenty of Parmesan, freshly ground pepper, and a few drops of olive oil.
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