Pasta with Fresh Tomatoes and Pine Nuts
Elevate your weeknight dinner routine with this vibrant and easy-to-make Pasta with Fresh Tomatoes and Pine Nuts. Combining perfectly al dente spaghetti with the sweetness of juicy, halved cherry tomatoes and the irresistible nuttiness of toasted pine nuts, this dish is a celebration of fresh, Mediterranean-inspired flavors. A quick sauté of garlic in extra-virgin olive oil forms a fragrant base, while red chili flakes add a hint of heat for those who crave a little spice. Finished with fresh basil, a sprinkle of Parmesan cheese, and a splash of reserved pasta water to bring everything together, this recipe is a light yet satisfying option that’s ready in just 25 minutes. Whether you’re hosting friends or looking for a comforting solo meal, this pasta pairs beautifully with a crisp green salad and your favorite glass of wine for a truly delightful dining experience. Perfect for fans of quick pasta recipes and fresh, seasonal ingredients!
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Recipe Information
Ingredients
- 400 grams spaghetti (or pasta of your choice)
- 400 grams cherry tomatoes, halved
- 50 grams pine nuts
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic cloves, minced
- 0.5 teaspoons red chili flakes (optional)
- 20 grams fresh basil leaves, roughly chopped
- 50 grams grated Parmesan cheese (optional, for serving)
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, place a large skillet over medium heat and toast the pine nuts. Stir frequently for 2-3 minutes or until golden brown and fragrant. Transfer to a small bowl and set aside.
In the same skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
If using, stir in the red chili flakes, and season the tomato mixture with salt and black pepper to taste.
Toss the cooked pasta into the skillet with the tomatoes. Mix well to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
Remove from heat and stir in the fresh basil leaves. Sprinkle the toasted pine nuts over the top.
Serve immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 15.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
