If you’ve got 30 minutes and a love for bright, summery flavors, this Lemon Basil Pasta with Cherry Tomatoes is about to be your new go-to. It’s light, zippy, and feels just fancy enough to make a Tuesday night special—especially when paired with a glass of something bubbly. This is one of those dishes that tastes like sunshine and looks just as cheerful on the plate. Perfect for family dinner or an effortless little date-night at home!
Why You’ll Love This Recipe
I first whipped this up during a backyard dinner with friends, and it disappeared faster than I could pour a second glass of wine. It’s that kind of pasta—easy, crowd-pleasing, and bursting with fresh flavor.
- Bright, zesty lemon and fresh basil make every bite pop.
- It’s ready in under 30 minutes—yes, really!
- Packed with cherry tomatoes that caramelize like little flavor bombs.
- Minimal ingredients, maximum flavor.
- Easily customizable with add-ons like grilled chicken or shrimp.
Ingredients Breakdown
Essentials
- 12 oz pasta (linguine, spaghetti, or your fave)
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved
- Zest and juice of 1 lemon
- 1/4 cup chopped fresh basil (plus extra for garnish)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
- Optional: red pepper flakes for a little heat
Pro Tips
- Use the freshest basil and lemon you can find—it makes a difference!
- A good finishing olive oil will really shine in this dish.
- Reserve a bit of the pasta water—it helps bring the whole sauce together.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, just until fragrant—don’t let it brown!
- Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst.
- Stir in the lemon zest and juice. Season with salt, pepper, and a pinch of red pepper flakes if using.
- Add the drained pasta to the skillet. Toss everything together with tongs, adding a splash of reserved pasta water to help the sauce coat the noodles.
- Stir in the fresh basil and Parmesan cheese. Taste and adjust seasoning as needed.
- Serve hot, garnished with more basil, a sprinkle of Parmesan, and a drizzle of olive oil if you’re feeling fancy.
Chef’s Tips and Tricks
- Don’t skip the pasta water—it creates that silky, almost restaurant-style finish.
- Sliced garlic gives better flavor here than minced—it’s softer and mellower.
- If your tomatoes aren’t super sweet, add a pinch of sugar while cooking them.
- Make it a meal with grilled chicken, seared scallops, or a few chickpeas tossed in at the end.
Recipe Variations and Serving Suggestions
- Add grilled chicken, shrimp, or salmon on top.
- Swap basil for arugula or baby spinach for a peppery twist.
- Toss in toasted pine nuts for crunch and a nutty flavor layer.
- Top it off with burrata or a dollop of ricotta for creamy decadence.
- Serve it chilled as a pasta salad at your next picnic or potluck!
FAQs
Can I make this dish ahead of time?
This pasta is best served fresh, but you can prep the tomato and garlic mixture ahead and warm it when ready to toss with pasta.
What kind of pasta works best?
I love this best with long noodles like spaghetti or linguine, but short ones like penne or farfalle work great too!
Is this recipe vegetarian?
Yes! As long as you use vegetarian Parmesan (or a substitute), it’s fully vegetarian-friendly.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.
Recipe Card
Cook Time: 25 minutes
Ingredients:
- 12 oz pasta
- 2 tbsp olive oil
- 3 cloves garlic, sliced
- 1 pint cherry tomatoes, halved
- Zest and juice of 1 lemon
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions:
- Cook pasta until al dente. Reserve 1/2 cup of pasta water and drain.
- Sauté garlic in olive oil until fragrant. Add tomatoes and cook until they burst.
- Stir in lemon zest and juice, then season with salt, pepper, and red pepper flakes.
- Add pasta, toss to coat, and use reserved pasta water to loosen the sauce.
- Stir in basil and Parmesan. Serve hot with extra cheese and basil on top.
Did you try this Lemon Basil Pasta? I’d love to hear how it turned out! Leave a comment, rate the recipe, or tag me @thekitchensaid on Instagram so I can see your delicious creation. Cozy plates and fresh flavors await—happy cooking, friend!
