Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pasta with Grape Tomatoes, Basil, and Oregano

Servings: 4

Grape tomatoes are a safe bet year-round, so they’re ideal for a quick pasta dish anytime. Heating them brings out their sweetness.

Ingredients

  • Kosher salt
  • 12 oz. fusilli
  • 1/3 cup extra-virgin olive oil; more for drizzling
  • 1/4  cup thinly sliced garlic
  • 1/4  tsp. crushed red pepper flakes; more to taste
  • 4 cups grape tomatoes, sliced in half lengthwise (about 2 pt.)
  • Freshly ground black pepper
  • 1 cup loosely packed fresh basil, coarsely chopped
  • 1/3 cup pine nuts, toasted
  • 1-1/2 Tbs. chopped fresh oregano leaves
  • 3 Tbs. grated Parmigiano-Reggiano; more for serving

Preparation

Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain, transfer to a large bowl, and toss with 1 tsp. of the oil.

Dry the pot, and heat the remaining 5 Tbs. oil until shimmering. Reduce the heat to low. Add the garlic and pepper flakes, and cook, stirring often, until aromatic and soft, about 2 minutes. Add the tomatoes, 1 tsp. salt, and 1/2 tsp. black pepper. Increase the heat to medium-high, and cook, stirring, until the tomatoes are very soft, about 5 minutes. Return the pasta to the pot, and stir until just heated through, about 2 minutes. Add the basil, pine nuts, oregano, and cheese, and toss well. Serve with more cheese at the table.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial