Cherry Tomato Pasta

Cherry Tomato Pasta
It doesn't get much better than this for a lazy weeknight meal. It's easy to make a bad pasta with exactly these ingredients but with this technique, I always have an amazing result. The sweetness and acidity of the tomatoes with the salty pecorino and pasta makes it one of my favourite 20 minute dinners.


  • ¼ cup olive oil
  • 4 garlic cloves, very finely grated or chopped
  • 650g ripe cherry tomatoes (store them on your bench to ripen faster), halved
  • 1 tsp chilli flakes (optional)
  • 1 tsp sugar
  • Handful basil leaves (around 15 leaves)
  • 50g butter
  • 300g short pasta
  • Pecorino Romano, to serve


  1. Heat olive oil in a large pan.
  2. Add garlic followed by tomatoes and a big pinch of salt, and stir to combine.
  3. Let sizzle in the oil while you add chilli flakes and sugar.
  4. Use a potato masher or a wooden spoon to crush down tomatoes, then continue to simmer for a few minutes, until the sauce thickens slightly.
  5. Meanwhile, cook pasta in a large pot of boiling water until al dente.
  6. Drain pasta (reserving some pasta water) and add to the sauce with basil and butter, stirring until the butter melts and the sauce becomes glossy.
  7. Loosen with a little pasta water if it needs it, season to taste and serve with shaved Pecorino.

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