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Cherry Tomato & Garlic Pasta

  • 20 m
  • 20 m
Karen Rankin
“This easy and healthy pasta recipe takes just 20 minutes to prep so it's a perfect weeknight dinner. Cooking garlic cloves whole and then mashing them into the sauce not only saves time, it creates a mellow garlic flavor that melds seamlessly into the silky burst cherry tomatoes.”


    • 8 ounces whole-wheat penne pasta
    • 2 tablespoons extra-virgin olive oil
    • 6 cloves garlic, peeled
    • 2 cups cherry tomatoes
    • 1 medium yellow squash, halved and sliced ¼ inch thick
    • ¾ teaspoon salt
    • 1 cup chopped fresh basil
    • 1 cup pearl-size or mini mozzarella balls (about 4 ounces)
    • ¼ cup finely grated Parmesan cheese


  • 1 Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve ¼ cup cooking water, drain the pasta and cover to keep warm.
  • 2 Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt; cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.
  • 3 Add the pasta and reserved cooking water to the pan along with basil and mozzarella; toss to combine. Serve topped with Parmesan.
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