Cheesy Tomato Garlic Pasta is a quick and easy meal made in under 20 minutes! Tender noodles, savory garlic, bright bursts of cherry tomatoes, and of course lots of melty cheese are combined for a simple pasta that’s full of flavor!
Cheesy Tomato Garlic Pasta
Pasta is one of those meals that is so versatile I could eat it every night if I allowed myself. Between all the ingredients you can throw in plus the variety of sauces, it’s truly a one stop meal. This cheesy tomato garlic pasta can even be made in one pot to save on cleanup. I love the flavor combo of garlic and tomato and the melted cheddar cheese along with the spaghetti noodles almost makes this feel like a grown up version of mac and cheese. Like something you would get from a restaurant as opposed to a blue box. Top with some fresh basil and you’ve got a lovely little dish that is perfect for lunch or dinner. So filling and flavorful, you won’t even miss the meat. A favorite vegetarian dish that will please the whole family.
Loving these simple, veggie based pastas? Try my Roasted Tomato Pesto Pasta or vibrant Zucchini Pasta for a filling lunch or dinner minus the meat!
Can I add protein to this dish?
If you want to make this a slightly more balanced meal or just want to beef up the recipe (pun totally intended) you can add some baked or grilled chicken, crumbled sausage or turkey, or to keep it vegetarian use a plant based meat substitute. There’s plenty to choose from these days! I love this dish on it’s own but I know some people need their meat and protein so you can absolutely customize this dish to fit your dietary preferences!
How To Make Cheesy Tomato Garlic Pasta
- Saute. Melt the butter and add in the minced garlic. Cook over medium heat for about a minute or until fragrant.
- Cook. Add in the tomatoes, salt, pepper, and red pepper flakes. Cook for around 3 minutes, or until the tomatoes start to soften.
- Combine. Combine the noodles with the tomatoes and garlic. Pour in half of the pasta water. Toss and stir continuously until a sauce forms and is thick enough to coat the back of your spoon. Add more pasta water if needed.
- Melt. A handful at a time, add in the shredded cheddar cheese. Stir until melted then add more until all cheese has been added and everything is melted and coated.
Storing Cheesy Tomato Garlic Pasta
Store leftover pasta in an airtight container in the fridge for 3 days. Reheat in the microwave until warmed through. Add just a splash of water or cream to revive the cheesy sauce if needed.
Ingredients Notes for Tomato Garlic Pasta
- Noodles – I like to use long, thin noodles for this recipe. I used spaghetti here but you could also try linguine, angel hair, or even fettuccine, depending on what you have on hand. Be sure to reserve about a cup of the pasta water to use in the sauce.
- Butter – Salted or unsalted and melted.
- Garlic – Freshly minced. Start with 3 cloves and go from there if you prefer a stronger flavor!
- Tomatoes – Cherry tomatoes are the perfect size for a recipe like this! Slice them in half for that perfect bite.
- Spices – I keep it simple with salt, black pepper, and red pepper flakes. Feel free to add your own or experiment with more spices.
- Cheese – I used about a cup of freshly shredded cheddar cheese. You could try variations like parmesan, asiago, romano, or even mozzarella.
- Optional garnish – Fresh basil leaves for an added hint of flavor and color to the dish.
Enjoy!
~Nichole
Cheesy Tomato Garlic Pasta
Ingredients
- 8 Ounces Spaghetti Noodles
- 2 Tablespoons Butter
- 3 Cloves Garlic minced
- 1 Cup Cherry Tomatoes halved
- 1 teaspoon of Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
- 1 Cup Cheddar Cheese shredded
- ½-1 Cup Reserved Pasta Water
Instructions
- Cook the spaghetti noodles according to package instructions, reserving 1 cup of pasta water before draining.
- In a large skillet, melt the butter over medium heat, then add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes, salt, pepper, and red pepper flakes to the skillet, cooking until the tomatoes start to soften, about 3 minutes.
- Add the cooked pasta and reserved pasta water to the skillet, tossing and stirring vigorously until the sauce emulsifies enough to coat the back of a spoon.
- Adjust seasoning to taste then remove from the heat.
- Stir in the cheese a handful at a time, continuing to toss until it melts and everything is well-coated.
- Serve with basil leaves for garnish if desired.
