Sunday Mood: Cherry Tomato & Basil Pasta






Not offering the most charming photos today, but the weather has been so gloomy here the last couple of days I feel like it calls for some pasta. So, last night I made just that – the simplest, most delicious dish. And since so many of you have commented on my Instagram story asking about the recipe, I thought I’d post it here. It’s SO cheap, SO easy and SO quick to make. Bow down to these kind of recipes – I highly recommend it!


Cherry Tomato and Basil Pasta – (4 people)


  • 500g spagetti
  • 1/3 cup extra virgin olive oil
  •  5 garlic cloves, crushed/chopped
  •  400g cherry tomatoes (you can halve them if you want but I prefer the whole ones–super juicy and delicious)
  •  1/3 cup roughly chopped fresh basil leaves
  •  Grated parmesan



  1. Boil water in a pan, add some salt (don’t add the pasta yet to avoid over-cooking it)
  2. Heat oil in a large, non-stick frying pan over medium heat. Add the garlic and cherry tomatoes. Cook for 5 minutes or until the tomato is just starting to collapse/break. I even squeeze the tomatoes a bit when they get soft so that they get extra juicy in the pan…
  3. Put the pasta in the pan with boiling salted water. I prefer al-dente and usually undercook it by at least one minute less than what the package says (if it says 8-10, I cook it for 6-7. Never forget just the heat will cook the pasta, so if you leave it warm in the pan without water, it still risks overcooking).
  4. Drain the pasta, reserve 1/4 cup of the water.
  5. Add pasta and reserved cooking liquid into the pan with oil, garlic and tomatoes. Season with salt and pepper. Cook, tossing, for 1-2 minutes or until combined and heated through.
  6. Serve sprinkled with parmesan and basil.
  7. Enjoy!

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