Penne with Cherry Tomatoes Fresh Basil
Indulge in the vibrant flavors of Italy with this simple yet irresistible Penne with Cherry Tomatoes and Fresh Basil recipe. Perfect for busy weeknights or relaxed weekend dinners, this dish combines al dente penne pasta with sweet, juicy cherry tomatoes sautéed in fragrant garlic and extra virgin olive oil. A hint of red chili flakes adds a subtle kick, while fresh basil leaves infuse the sauce with herbaceous brightness. Finished with a generous sprinkle of freshly grated Parmesan cheese, this pasta recipe is both comforting and light, making it a versatile go-to meal. Ready in just 25 minutes, it’s a quick, vegetarian delight that showcases the beauty of fresh, high-quality ingredients. Serve it with a side salad and crusty bread for an authentic Italian experience!
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Recipe Information
Ingredients
- 400 g penne pasta
- 300 g cherry tomatoes
- 1 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 3 count garlic cloves
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp ground black pepper
- 50 g Parmesan cheese
- 4 liters water
Instructions
Fill a large pot with 4 liters of water and bring it to a boil. Add 1 teaspoon of salt to the water.
Once the water is boiling, add the penne pasta and cook according to the package instructions until al dente, approximately 10-12 minutes. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Peel and finely slice the garlic cloves. Add the garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Cut the cherry tomatoes in half and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until they soften and begin to release their juices.
Add 0.5 teaspoon of red chili flakes, 0.5 teaspoon of ground black pepper, and a pinch of salt to the skillet. Stir well to combine.
Tear or chop the fresh basil leaves into smaller pieces and add them to the skillet. Cook for an additional 1 minute until the basil is wilted.
Add the cooked penne to the skillet, tossing everything together. If needed, add a few tablespoons of the reserved pasta water to loosen the sauce.
Grate 50 g of Parmesan cheese and sprinkle it over the pasta. Stir well to combine.
Adjust seasoning to taste with additional salt or pepper, if necessary.
Serve immediately, garnished with extra basil leaves and Parmesan, if desired.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 311.0 g | 113% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 7.9 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1631 mg | 35% | |
*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.
