Smashed Tomato Pasta

Name: Smashed Tomato Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti; 2 pints cherry tomatoes; 1/3 cup olive oil; 6 garlic cloves, thinly sliced; 1/2 tsp red pepper flakes; 1 tsp salt; 1/2 cup parmesan cheese, grated; 1/2 cup fresh basil leaves, torn

One of 2026's most-made recipes: cherry tomatoes blistered and smashed in garlicky olive oil until they collapse into a chunky sauce, tossed with pasta, basil, and parmesan in twenty minutes.

20 minEasyServes 4480 cal/serving

ItalianDinnerStovetopVegetarianNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb spaghetti
2 pints cherry tomatoes
1/3 cup olive oil
6 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
1 tsp salt
1/2 cup parmesan cheese, grated
1/2 cup fresh basil leaves, torn

Instructions

1

Bring a large pot of salted water to a boil and cook the 1 lb spaghetti until al dente, according to package directions. Reserve 1 cup of pasta water, then drain.
2

While the pasta cooks, heat 1/3 cup olive oil in a large skillet over medium heat. Add 6 thinly sliced garlic cloves and 1/2 tsp red pepper flakes and cook for 1 minute until fragrant.
3

Add the 2 pints cherry tomatoes to the skillet and season with 1 tsp salt. Cook, shaking the pan occasionally, for 8 to 10 minutes until the tomatoes blister and start to burst.
4

Use the back of a wooden spoon to smash the tomatoes against the skillet until they break down into a chunky sauce.
5

Add the drained spaghetti to the skillet along with a splash of reserved pasta water. Toss over medium heat until the sauce coats the pasta, adding more pasta water as needed.
6

Remove from heat and stir in half the 1/2 cup grated parmesan cheese and half the 1/2 cup torn fresh basil leaves.
7

Divide among bowls and top with the remaining parmesan cheese and fresh basil leaves before serving.

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Questions

Why save the pasta water for Smashed Tomato Pasta?

Step 1 reads: "Reserve 1 cup of pasta water, then drain." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

Is there a substitute for Parmesan in Smashed Tomato Pasta?

The entry for Smashed Tomato Pasta calls for 1/2 cup parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Is Smashed Tomato Pasta spicy?

Moderately. The heat in Smashed Tomato Pasta comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Smashed Tomato Pasta dairy-free?

Yes. The dairy in Smashed Tomato Pasta is 1/2 cup parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Smashed Tomato Pasta gluten-free?

Yes. The gluten in Smashed Tomato Pasta is 1 lb spaghetti. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Smashed Tomato Pasta keep?

Refrigerate what is left of Smashed Tomato Pasta within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

Serve it with

Garlic Parmesan White Beans side
Tuscan Bread and Tomato Salad with White Beans salad
Marinara Sauce sauce
Bicerin Coffee Chocolate Drink drink

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