Cherry Tomato Pasta

Cherry Tomato Pasta


  • 500g spaghetti pasta
  • 3 x 250g Goodness Me cherry tomatoes
  • Goodness Me fresh basil, leaves picked
  • 1 clove garlic
  • parmesan or bocconcini (halved)
  • Extra virgin olive oil
  • Salt


Step 1

Boil water. Once boiling add salt and pasta. Cook the pasta according to times as indicated on packaging.

Step 2

 Cut the tomatoes into quarters.

Step 3

In a large pan, pour a little oil and fry a clove of garlic until golden, remove from heat and set the garlic aside.

Step 4

Add the tomatoes to the pan and stir, so that the “sauce” of the tomatoes comes out and mixes with the oil. Add salt to taste and continue to cook over a low heat.

Step 5

Drain the spaghetti and pour into the pan with the tomatoes. On a low heat, gently mix the sauce with the pasta.

Step 6

Serve immediately, garnishing with fresh basil, a drizzle of olive oil and your favourite cheese.

Did you know?

Cherry Tomatoes are quite possibly the most versatile fresh food to cook with - eaten fresh out of the packet, drizzled with balsamic and baked, or thrown into a sizzling pan, stems and all, to fry up alongside strips of morning bacon.