15-Minute Cherry Tomato Pasta

This cherry tomato pasta recipe takes full advantage of the juicy sweetness and acidic pop of ripe summer tomatoes, but don’t let that stop you from making it year-round. Thanks to the fact that cherry and grape tomatoes ripen in less time than larger varieties—and because they’re easy to grow in hothouses and warmer climates—good ones can be found any time you go to the market.

The easy pasta dish makes a wonderful weeknight dinner. By the time the noodles are finished cooking, the tomatoes will have softened and split, and their sweet-tart juices will have coalesced into a light pasta sauce. If you crave a little more heat, a dash of crushed red pepper flakes wouldn’t be unwelcome; or if you’d like some crunch, top the pasta with toasted Italian breadcrumbs. Reserve some of the starchy pasta water and add it to the skillet bit by bit to give the sauce a little more body.

Garnish with fresh basil leaves and Parmesan cheese (ideally grated right over each serving with a convenient Microplane), and dinner is ready.