Name: Burst Cherry Tomato & Garlic Meatball Spaghetti
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz spaghetti noodles; 1 pint cherry tomatoes (about 2 cups), halved; 2 cups frozen beef or turkey meatballs (ensure no pork); 4 cloves garlic, thinly sliced; 1/4 cup fresh basil leaves, torn or roughly chopped, plus extra for garnish; 2 tbsp olive oil; 1/4 tsp red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 1/4 cup grated Parmesan (optional, for serving)

Burst Cherry Tomato & Garlic Meatball Spaghetti

ChilledSpinach1343

This sun-kissed California-inspired pasta brings together the sweetness of burst cherry tomatoes, the fragrant punch of garlic, and the comfort of hearty meatballs—all tossed with perfectly cooked spaghetti. The technique of bursting fresh cherry tomatoes in olive oil creates a quick, vibrant sauce that clings to every strand. Fresh basil adds a pop of herbal brightness, while a finish of Parmesan (if desired) adds savoriness. Perfect for a breezy dinner on a warm night, this dish is satisfying, visually colorful, and easy to make with pantry and freezer staples.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water and drain the rest.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant and just starting to turn golden, about 1 minute.
Add the cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes burst and release their juices, 5-7 minutes. Use a wooden spoon to gently smash some of the tomatoes for a saucier consistency.
Add the frozen meatballs directly to the skillet. Cover and cook, stirring occasionally, until the meatballs are heated through and coated in the tomato-garlic sauce, about 7-9 minutes. (Add a splash of the reserved pasta water if the sauce needs thinning.)
Stir in the red pepper flakes, half the basil, and adjust salt and pepper to taste. Toss the drained spaghetti in the skillet with the sauce and meatballs, adding reserved pasta water as needed to help the sauce cling to the noodles.
Divide between plates. Sprinkle with remaining basil and grated Parmesan if using. Serve hot.