Smashed Tomato Pasta
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.
Ingredients
- 1 lb spaghetti
- 2 pints cherry tomatoes
- 1/3 cup olive oil
- 6 cloves 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
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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.
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2
While the pasta cooks, heat 1/3 cup olive oil in a large skillet over medium heat. Add 6 cloves thinly sliced garlic cloves and 1/2 tsp red pepper flakes and cook for 1 minute until fragrant.
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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.
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4
Use the back of a wooden spoon to smash the tomatoes against the skillet until they break down into a chunky sauce.
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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.
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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.
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7
Divide among bowls and top with the remaining parmesan cheese and fresh basil leaves before serving.