Burst Cherry Tomato Pasta with Fresh Basil

Tender pasta tossed with burst Crispino cherry tomatoes that release their sweet, concentrated flavor into a silky sauce.

Prep Time: 10 min  |  Cook Time: 20 min  |  Servings: 4 servings

Ingredients

  • 1 jar Crispino Cherry Tomatoes (drained, about 16 oz)
  • 1 pound fresh pasta (fettuccine or pappardelle)
  • 4 cloves garlic, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh basil leaves
  • Salt and pepper to taste
  • Parmesan cheese for serving
  • Red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil and add pasta, cooking until al dente.
  2. Heat olive oil in a large skillet over medium heat and sauté sliced garlic until fragrant.
  3. Add drained Crispino cherry tomatoes and cook for 5-7 minutes, stirring gently to allow some to burst.
  4. Reserve 1 cup pasta water before draining.
  5. Add cooked pasta to the tomato sauce and toss well, adding pasta water to create a silky sauce.
  6. Tear fresh basil leaves and fold into the pasta. Season with salt, pepper, and red pepper flakes.
  7. Divide into bowls and top with Parmesan cheese and a drizzle of olive oil.

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