CHERRY TOMATO PASTA

Here is a simple and fresh cherry tomato pasta recipe. It is fast, bright, and easy to make on a weeknight. Read the short guide below to learn why this dish works, how to cook it step by step, and how to store or serve it.

introduction

This cherry tomato pasta is light, fresh, and full of tomato flavor. It uses ripe cherry tomatoes, garlic, olive oil, pasta, and a few herbs. The tomatoes burst in the pan and make a quick sauce that clings to the pasta. You can make it in about 20 minutes. This recipe works for busy nights, small dinners, or when you want a simple meal with big taste.

If you like a richer tomato sauce, try a similar idea like creamy sun-dried tomato pasta for a different texture and deeper flavor. Keep the steps simple and use good olive oil and ripe tomatoes for best results.

why make this recipe

This recipe is quick. You can have a comforting pasta in less time than it takes to pick up food. The ingredients are cheap and usually in the kitchen. You get fresh herbs, olive oil, and bright tomatoes in one dish. The method lets the tomatoes cook just enough to become saucy but still taste fresh.

This dish is flexible. You can add protein like chicken, shrimp, or beans. You can keep it vegetarian or make it vegan by skipping cheese. It also works with many pasta shapes. The flavors are simple so they pair well with a side salad or garlic bread.

This meal is healthy too. It uses fresh produce and not many fats. Cherry tomatoes are high in vitamins and antioxidants. Olive oil gives good fats. You can control salt and portions easily when you cook at home.

how to make CHERRY TOMATO PASTA

Start by choosing the right tomatoes and pasta. Look for firm cherry tomatoes that are ripe and bright. Use good olive oil and fresh garlic. Use salt, pepper, and fresh basil or parsley. If you like a bit of heat, add red pepper flakes.

1. Boil salted water and cook the pasta until al dente. Save some pasta water.
2. Sauté garlic in olive oil, add tomatoes, and let them blister and soften.
3. Smash a few tomatoes with a spoon to make a light sauce. Add cooked pasta and toss.
4. Add pasta water to loosen the sauce and finish with fresh herbs and cheese if you like.

The whole process moves fast. Keep your tools ready: a heavy pan, a large pot, a slotted spoon, and tongs. If you follow the steps, you will have a bright sauce that coats the pasta without needing long simmering.

Ingredients :

• 12 ounces (340 g) pasta (spaghetti, linguine, or penne)
• 2 pints (about 2 cups) cherry tomatoes, rinsed
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, thinly sliced or minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/2 cup fresh basil leaves, torn (or parsley)
• 1/4 cup grated Parmesan or Pecorino (optional)
• 1/3 cup reserved pasta cooking water
• 1 tablespoon butter (optional, for shine)
• Lemon wedge for brightening (optional)

Directions :

1. Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook the pasta until al dente according to the package directions. Reserve 1/3 cup of pasta cooking water, then drain the pasta.
2. While pasta cooks, heat a large skillet over medium heat. Add olive oil and warm it for about 30 seconds.
3. Add garlic and red pepper flakes. Cook 30–60 seconds until garlic is fragrant but not brown.
4. Add the cherry tomatoes. Stir to coat with oil. Cook, stirring occasionally, until tomatoes soften and start to burst, about 5–8 minutes. You can press a few tomatoes with a spoon to make sauce.
5. Season with salt and pepper. Taste and adjust.
6. Add the drained pasta to the skillet. Toss to combine. Add reserved pasta water a little at a time to loosen the sauce. The starch will help the sauce cling to the pasta.
7. Stir in butter if using, then remove from heat. Add fresh basil and toss again.
8. Serve with grated Parmesan or a squeeze of lemon if desired.

Keep the heat moderate so the garlic does not burn. If the pan gets dry, add a splash of pasta water or olive oil.

how to serve CHERRY TOMATO PASTA

Serve this pasta hot and simple. Place pasta on warm plates and add fresh basil leaves on top. Sprinkle grated cheese if you like. Add a little extra olive oil or a squeeze of lemon for brightness.

You can pair it with a green salad, roasted vegetables, or crusty bread. For a fuller meal, add grilled chicken, pan-roasted shrimp, or white beans for extra protein. A glass of light white wine or sparkling water with lemon complements the bright tomato flavors.

For a family meal, set out small bowls of cheese, chili flakes, and extra basil so people can add what they like. This dish is great for casual dinners and small gatherings.

how to store CHERRY TOMATO PASTA

Cool the pasta to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or olive oil. This will revive the sauce and keep the pasta from drying out.

Do not freeze this pasta with fresh tomatoes. The texture and taste change when you freeze and thaw fresh tomato sauces. If you must freeze, freeze without fresh herbs and cheese, and thaw slowly before reheating.

If the sauce looks thin after sitting, stir in a little butter or cheese when reheating, or add a splash of hot water to bring back the silky texture.

tips to make CHERRY TOMATO PASTA

• Use good olive oil and fresh garlic; these simple items make a big difference.
• Let some tomatoes burst in the pan to create a natural sauce. Press a few with the back of a spoon.
• Always save some pasta water. A small splash will bind the sauce and make it glossy.
• Do not overcook the pasta. Al dente pasta holds the sauce better and gives a nice bite.
• If you like creamier pasta, fold in a spoon of ricotta or a little cream at the end.

For another twist on tomato pastas, you can see a creamy sun-dried version here: creamy sun-dried tomato pasta. That idea adds a deeper, richer note if you want a change.

variation (if any)

• Garlic and herb: Add more garlic and a mix of thyme, oregano, and basil.
• Spicy: Add more red pepper flakes or a small fresh chili for heat.
• Protein boost: Add sliced grilled chicken, shrimp, or tofu when you toss the pasta.
• Vegan: Skip the cheese and butter. Use nutritional yeast or a drizzle of good olive oil.
• Lemon basil: Add lemon zest and juice for a fresh, zesty finish.

You can also roast the cherry tomatoes at 400°F (200°C) with olive oil for 15–20 minutes and then toss them with the cooked pasta for a deeper roasted flavor.

FAQs

Q: How long does this pasta take to make?
A: It takes about 20–25 minutes from start to finish if your pasta cooks in 8–10 minutes.

Q: Can I use canned tomatoes instead of cherry tomatoes?
A: Yes, but fresh cherry tomatoes give a brighter taste. If you use canned, choose whole peeled or diced and simmer until it thickens.

Q: Can I make this ahead?
A: You can cook the pasta and sauce separately and combine them just before serving. Store in the fridge and reheat gently.

Q: How do I keep the pasta from sticking when reheating?
A: Reheat in a pan over low heat with a splash of water or olive oil. Stir often until warmed.

Q: Is this dish gluten-free?
A: It can be. Use gluten-free pasta and check all labels for gluten-free status.

Q: Can I add cream to this recipe?
A: Yes. Stir in a few tablespoons of cream or a spoon of ricotta at the end for a richer sauce.

Q: How much salt should I add to the pasta water?
A: A good rule is about 1 tablespoon of salt per 4-6 quarts (4 liters) of water. It seasons the pasta from the inside.

Q: Can I use dried herbs?
A: You can, but fresh herbs taste brighter. If using dried, add less and let them cook with the sauce to release flavor.

Conclusion

If you want more ideas and photos to inspire your cherry tomato pasta, check this lovely spring lemon pasta idea at Cherry Tomato Pasta – A Cozy Kitchen. For another simple, fresh pasta with cherry tomatoes and tips on timing and texture, see this helpful guide: Pasta with Cherry Tomatoes.

Chef’s Tip

Use the pasta water to bind the sauce and make it glossy.
Cook tomatoes until they just burst for the best fresh flavor.
Finish with fresh basil and a little cheese or olive oil for balance.

Cherry Tomato Pasta

This light and fresh cherry tomato pasta is quick and easy to make, bursting with flavor from ripe tomatoes, garlic, and fresh herbs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

Pasta and Tomatoes

• 12 ounces pasta (spaghetti, linguine, or penne) Use your preferred type of pasta.
• 2 pints cherry tomatoes, rinsed Look for firm, ripe tomatoes.

Sauce Ingredients

• 3 tablespoons extra virgin olive oil Quality olive oil is key for flavor.
• 3 cloves garlic, thinly sliced or minced Adjust based on preference.
• 1/2 teaspoon red pepper flakes (optional) Add for a little heat.
• to taste Salt and black pepper Adjust as desired.
• 1/2 cup fresh basil leaves, torn (or parsley) Either fresh herb works well.
• 1/4 cup grated Parmesan or Pecorino (optional) Use if desired for extra flavor.
• 1/3 cup reserved pasta cooking water Save before draining pasta.
• 1 tablespoon butter (optional, for shine) Adds a creamy texture.
• 1 Lemon wedge for brightening (optional) Can be squeezed over for freshness.

Method

 

Preparation

1. Bring a large pot of water to a boil. Add 1 tablespoon salt.
2. Cook the pasta until al dente according to the package directions. Reserve 1/3 cup of pasta cooking water, then drain the pasta.

Cooking

1. While pasta cooks, heat a large skillet over medium heat. Add olive oil and warm it for about 30 seconds.
2. Add garlic and red pepper flakes. Cook for 30–60 seconds until garlic is fragrant but not brown.
3. Add the cherry tomatoes. Stir to coat with oil and cook, stirring occasionally, until tomatoes soften and start to burst (about 5–8 minutes).
4. Press a few tomatoes with a spoon to create sauce. Season with salt and pepper; taste and adjust.
5. Add the drained pasta to the skillet. Toss to combine and add reserved pasta water a little at a time to loosen the sauce.
6. Stir in butter if using, then remove from heat. Add fresh basil and toss again.

Serving

1. Serve this pasta hot and simple on warm plates, adding fresh basil leaves on top and sprinkling with grated cheese if desired.
2. Can be paired with a green salad, roasted vegetables, or crusty bread.

Notes

Cool pasta to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil. Avoid freezing with fresh tomatoes as the texture will change.