THE RECIPE JOURNAL · Main Course
Cherry Tomato Topped Campanelle
This simple pasta dish bursts with fresh cherry tomatoes and fragrant herbs, making it perfect for a quick weeknight dinner. Light yet flavorful, it’s sure to become a new favorite in your meal rotation.
FROM THE KITCHEN • Cherry Tomato Topped Campanelle
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a big pot of salted water to a boil. Once it’s bubbling, add the pasta and cook it just a little less than the package says—about 5 minutes should do. Before draining, save half a cup of the pasta water for later.
02
Step 2
While the pasta cooks, heat some oil in a large skillet over medium-high heat. Toss in the garlic and cook it until it smells amazing and just starts to turn golden, which should take about a minute. Then add the cherry tomatoes along with a pinch of kosher salt. Stir frequently as the tomatoes soften and begin to release their juices, around 3 minutes.
03
Step 3
Add the drained pasta to the skillet and sprinkle with Parmesan cheese. Give everything a good toss so the pasta gets nicely coated. Next, stir in the pecorino cheese and fresh basil, mixing once more to combine all those flavors. If the sauce feels a bit thick, loosen it up with some of the reserved pasta water until it reaches the consistency you like.
Why you’ll love it
This dish combines the sweetness of cherry tomatoes with the unique shape of campanelle pasta, creating a perfect balance of flavor and texture. It’s fresh, vibrant, and easy to prepare, making it a great choice for any meal.
How to serve
Serve this pasta warm with a sprinkle of fresh basil or parsley on top. It pairs wonderfully with a simple green salad or crusty bread to soak up any extra sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep the pasta from drying out.
