Cherry Tomato Pasta

Featured in Satisfying Hearty Mains.

Sauté garlic in olive oil, add halved cherry tomatoes, cook pasta, combine with tomato sauce, finish cooking with pasta water and basil, then serve with a drizzle of olive oil.
Clare Greco
Updated on Sun, 02 Mar 2025 14:12:38 GMT
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This cherry tomato pasta has saved my dinner plans more times than I can count. I stumbled on this recipe a few years back during a particularly busy work week when I had a container of cherry tomatoes on the verge of overripeness and zero energy for complicated cooking. The simplicity of it completely blew me away - just a handful of ingredients that transform into something that tastes like it came from an Italian grandmother's kitchen.

Last summer, I made this for my friend who's a self-proclaimed "cooking disaster." She stood in my kitchen watching with disbelief as it came together. She's since texted me at least five times to tell me she made it again and feels like "an actual functioning adult who can cook." That's the beauty of this pasta - it's nearly impossible to mess up but tastes like you've been cooking all day.

Simple Ingredients

  • Cherry tomatoes: The star of the show that creates a naturally sweet sauce as they burst. The mixed colors are prettier but regular red ones work perfectly.
  • Garlic: Fresh cloves only here, please. That slow sauté in olive oil infuses the entire dish with flavor.
  • Extra virgin olive oil: This is where quality matters since the flavor really comes through. Use the good stuff you save for salad dressing.
  • Fresh basil: The torn leaves add bright pops of color and that distinctive aromatic quality that dried just can't match.
  • Pasta: Spaghetti is classic, but any pasta shape works. I've made it with penne, fusilli, and even bowties with great results.
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Pasta Magic

Garlic patience:
Take your time with the garlic over low heat - you want it fragrant and golden, not browned and bitter. This gentle infusion creates the flavor foundation.
Tomato blistering:
Let those tomatoes really sizzle until they start to collapse and blister. The caramelization that happens creates incredible depth of flavor.
Strategic squashing:
When you press some of the tomatoes with the back of your spoon, you're creating the perfect sauce consistency - part chunky, part smooth.
Pasta water power:
That starchy pasta water is liquid gold - it helps create a silky sauce that clings to every strand of pasta. Be generous with it.
Finishing in the sauce:
Cooking the pasta for the final minute or two in the sauce allows it to absorb flavors and reach the perfect al dente texture.
The final drizzle:
That last-minute olive oil addition might seem unnecessary, but it adds a fresh, fruity finish that elevates the entire dish.

I've been perfecting this recipe for years, and the version I'm sharing comes after countless variations. My first attempts had too many ingredients - I tried adding onions, bell peppers, and Italian seasoning. While good, they complicated what I eventually realized is perfect in its simplicity. I've since stripped it back to these essential ingredients that let the tomatoes shine. My Italian neighbor, who normally scoffs at my "American" cooking, actually asked for the recipe after trying it - surely the highest compliment.

Serving Ideas

Serve this vibrant pasta with a simple arugula salad dressed with lemon and olive oil for a complete meal. For dinner guests, add a side of good crusty bread to soak up every last bit of that tomato sauce. A glass of crisp white wine makes this simple dish feel like a special occasion.

Tasty Twists

Try adding a handful of black olives or capers for a briny pop that contrasts with the sweet tomatoes. For protein, toss in some cannellini beans or top with a piece of grilled fish. For heat lovers, increase the red pepper flakes or add a minced fresh chili.

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Quick Tips

For extra umami, add a few anchovy fillets when sautéing the garlic (they'll dissolve completely). If your tomatoes aren't very sweet, a tiny pinch of sugar helps balance the acidity. For a richer finish, try stirring in a pat of butter instead of the final olive oil drizzle.

I've made this cherry tomato pasta for countless quick dinners, impromptu gatherings with friends, and even camping trips (it works beautifully on a camp stove). There's something magical about how such simple ingredients can create something so satisfying. It reminds me that good cooking doesn't have to be complicated - sometimes the best meals come from letting quality ingredients shine with minimal interference.

Frequently Asked Questions

→ Can I use regular tomatoes instead of cherry tomatoes?
Cherry or grape tomatoes work best for this recipe because they're sweeter and cook down faster. If using regular tomatoes, dice them and expect a slightly longer cooking time.
→ Why add pasta water to the sauce?
The starchy pasta water helps create a silky sauce that clings to the pasta. It also helps emulsify the olive oil with the tomato juices for a smooth consistency.
→ How can I make this recipe more substantial?
Add protein by including cooked chicken, shrimp, or white beans. You could also stir in some spinach or arugula at the final stage for extra vegetables.
→ Is there a way to make this ahead of time?
This pasta is best enjoyed fresh, but you can prepare the tomato sauce ahead of time and then cook the pasta just before serving.
→ What's the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to revive the sauce.

Cherry Tomato Pasta

A vibrant, quick pasta dish made with blistered cherry tomatoes, garlic, and fresh basil. This 15-minute recipe transforms simple ingredients into a restaurant-worthy meal.

Prep Time
5 Minutes
Cook Time
10 Minutes
Total Time
15 Minutes

Category: Hearty Mains

Difficulty: Easy

Cuisine: Italian

Yield: 2 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ For the Pasta

01 5.5 oz (160g) pasta (spaghetti recommended)
02 14 oz (400g) cherry tomatoes or baby grape tomatoes (mixed colors optional)
03 2 large garlic cloves
04 2 tablespoons extra virgin olive oil, plus more for drizzling
05 Handful of fresh basil leaves, plus more for garnish
06 Salt to taste
07 Red pepper flakes (optional)
08 Freshly grated parmesan cheese (optional)

Instructions

Step 01

Finely dice the garlic cloves and add to a large skillet or saucepan with the extra virgin olive oil. Sauté over low heat, being careful not to burn the garlic. If using red pepper flakes, add them at this stage.

Step 02

Slice the cherry tomatoes in half or quarters, depending on their size. Add them to the pan with the garlic and oil. Season well with salt and cook over medium heat.

Step 03

At the same time, bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions, but plan to remove it 2 minutes before reaching al dente.

Step 04

As the tomatoes begin to blister, gently press some of them with the back of a wooden spoon to release their juices. Add a ladle of the pasta cooking water to the pan and continue cooking to create a sauce.

Step 05

When the pasta is just under al dente, drain it and add it directly to the pan with the tomato sauce. Add a good splash of the pasta cooking water. Tear up the basil leaves and add them to the pan.

Step 06

Toss everything together and continue stirring to finish cooking the pasta in the sauce. Add more pasta water as needed to maintain a silky consistency. If using parmesan cheese, add some to the pan and stir to incorporate.

Step 07

Taste and adjust seasoning. Once the pasta is cooked to your preference, finish with a drizzle of extra virgin olive oil. Garnish with additional fresh basil leaves and parmesan cheese if desired, and serve immediately.

Notes

  1. The starchy pasta water is key to creating a silky sauce that clings to the pasta
  2. You can use any pasta shape you prefer, though long pasta like spaghetti or linguine works especially well

Tools You'll Need

  • Large skillet or saucepan
  • Large pot for pasta
  • Wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (pasta, unless gluten-free pasta is used)
  • May contain dairy if parmesan cheese is used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 461
  • Total Fat: 15 g
  • Total Carbohydrate: 69 g
  • Protein: 13 g