Burst Cherry Tomato Pasta: Summer on a Plate! | cherry tomato recipes

Instructions:

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add cherry tomatoes and cook, stirring occasionally, until they begin to burst and soften (8-10 minutes).
3. If using, pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
4. Add the cooked pasta to the skillet with the cherry tomatoes. Toss to coat. Add a splash of the reserved pasta water if needed to create a light sauce. Season with salt, pepper, and red pepper flakes (if using). Simmer for 2-3 minutes.
5. In a food processor or blender, combine feta, olive oil, milk (or cream), and lemon juice. Blend until smooth and creamy. Adjust consistency with a little more milk if needed.
6. In a food processor or blender, combine basil leaves, olive oil, and garlic (if using). Blend until smooth.
7. Divide pasta among bowls. Top with a dollop of whipped feta, a drizzle of basil oil, and fresh basil leaves. Sprinkle with grated Parmesan cheese (if using). Serve immediately.