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This super simple cherry tomato pasta recipe is bursting with fresh tomatoes, parmesan cheese, a touch of balsamic to add an extra layer of flavor–it is so delicious! This dish comes together in under 30 minutes, is so easily varied and a great dish for busy weeknights when you want a simple dinner the family will love.
If you are bursting at the seams with fresh tomatoes and basil, then you NEED this easy cherry tomato pasta recipe in your life.
I for sure have never met a pasta recipe I didn’t love, but this one is just so fresh and delicious, I am kind of in love!
If you love this recipe, make sure to check these as well: Spicy Italian Sausage Pasta, Crock Pot Creamy Chicken Pasta, Sun-Dried Tomato Pasta Salad or this quick and easy 20 Minute One Pot Lemon Ricotta Pasta.
Why We Love This Cherry Tomato Pasta
- A great way to use up all of the fresh tomatoes and basil. If you have a garden that’s ready to be harvested and you have nothing but tomatoes and basil, this recipe is for sure a must! It’s a perfect summer recipe that is for sure!
- So simple to prepare. I like this recipe as it’s pretty much fail proof, and I am good at messing things up in the kitchen, believe me. This tomato pasta is nothing more than simmering and stirring.
- Very easy to vary and customize. Make it gluten free, add meat, use different cheeses, add veggies and so many other options!
- A pasta dish we find to be very freezer friendly. I don’t always love freezing pasta as it can be mushy or lose flavor. I have frozen this one several times with great luck!
Ingredient Notes
- fresh tomatoes are really a must in this cherry tomato pasta for the best flavor, juiciest tomatoes and overall success of the recipe. I do not recommend using canned tomatoes for this recipe, although, it would likely still work if you had to!
- pasta: I used orecchiette pasta for this recipe. I thought it was the perfect shape to add to a fresh tomato sauce and each piece is fully coated in sauce with more in little pockets. Your favorite short pasta should work well so don’t feel like you must use this shape. Pasta shells, fusili, penne, rigatoni, rotini, etc.!
- cream is technically optional in this recipe to add richness and texture as well as a way to cut the acidity of the tomatoes. You could use half and half if desired, but the sauce will be a touch thinner and not quick as rich. It could even be omitted if you don’t prefer it.
- use a nice, aged balsamic vinegar for really nice pop of flavor in this past dish
Ways To Vary This Recipe
- add meat: brown some Italian sausage or add some cubed chicken or even ground beef.
- bake it! after adding the pasta, cover it with fresh mozzarella and bake at 350°F until the cheese is melted and browning. Make sure if you do this that you use an oven safe pan and also be sure not to overcook the pasta.
- add more veggies: I originally added spinach to the recipe but omitted it in the end just to make it all the more simple. But stir in a couple handfuls of spinach when adding the pasta. You could also add some bell peppers, onions, zucchini and more!
- use another cheese: you can add a scoop of two of ricotta into this pasta for a thicker ricotta tomato sauce. You can use Romano cheese or another cheese variation aside from the parmesan.
- add more fresh herbs: I love to stir in some fresh oregano, thyme or rosemary into this cherry tomato sauce to vary the flavor.
Step-By-Step Instructions
Step 1: Bring a large pot of water to a boil. Add pasta and cook until al dente. While pasta is boiling, heat a large pan over medium-high heat. Add olive oil and once glistening, add garlic and stir for about 1 minute.
Step 2: Add tomatoes and cook, stirring occasionally until they start to burst, pressing down to smash them. Continue to simmer until all are broken down. Add in the salt, pepper, seasoning and balsamic. Stir to combine.
Step 3: Continue to simmer until all are broken down. If the tomatoes are a little out of control, you can shift heat to medium.
Step 4: Add in the salt, pepper, seasoning and balsamic. Stir to combine.
Step 5: Shift heat to medium-low and add in the cream and parmesan and stir until parmesan is fully melted. Stir in the tomato paste. You can add the sugar at this time if desired.
Step 6: Stir in the tomato paste. You can add the sugar at this time if desired. Add starchy water to thin out as desired. The sauce will naturally thicken and reduce slightly as heated. I add 1/4 cup of the pasta water at a time.
Step 7: Stir in the pasta, allowing the sauce to fully coat it.
Step 8: Remove from heat and add the freshly chopped basil. Serve garnished with more basil and all the freshly grated parmesan cheese!
Recipe Tips
- Don’t overcook the pasta. Cook the pasta until al dente. The pasta sauce will heat it up a bit more so you can even drain the pasta just before it becomes al dente if you like a nice bite to your pasta.
- Remember to reserve the pasta water!! I am not good at this. I drain the pasta and then think, oh SHOOT, I forgot. Just let this be your reminder. The starchiness of the water helps bind the sauce to the pasta better, creates a silky smooth sauce texture, and it helps thicken up a thin sauce. It serves a purpose for sure! If you do forget it, a little bit of broth can be a good alternative, although it won’t be quite the same.
Storage
Store leftover pasta in an airtight container for about 4-5 days. You can also freeze leftovers in a freezer safe container for up to 3 months.
Common Questions
Yes! If you want to make this pasta when tomatoes are not in season, freeze fresh, whole tomatoes in a freezer safe bag–I like to double up but that is technically not necessary. You can add the tomatoes into the skillet straight from the freezer.
You could technically use grape tomatoes instead of cherry tomatoes in a pinch. However, they are not quite as juicy so you may need more liquid added to the sauce and the flavor profile will be different.
I strongly suggest cutting the tomatoes in half before cooking for a few reasons. If you half the tomatoes, they will release juices more quickly and soften at a more even rate making a better concentrated sauce. Whole tomatoes are more likely to burst in a messy way and that could send hot tomatoes juices flying.
Other Pasta Recpes
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Cherry Tomato Pasta
Ingredients
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 24 oz cherry tomatoes, halved
- 12 oz. short pasta, uncooked, (orecchiette, shells, rotini, etc.)
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp balsamic vinegar
- ½ tsp sea salt
- ½ tsp pepper
- ⅓ c grated parmesan
- 2-3 Tbsp heavy cream
- 2-3 Tbsp tomato paste
- pinch of sugar, optional
- ½ – 1 c reserved starchy pasta water
- ¼ c fresh basil, chopped
Instructions
- Bring a large pot of water to a boil. Add pasta and cook until al dente. *Don't forget to reserve some of the pasta water!
- While pasta is boiling, heat a large pan over medium-high heat. Add olive oil and once glistening, add garlic and stir for about 1 minute.
- Add tomatoes and cook, stirring occasionally until they start to burst, pressing down to smash them. Continue to simmer until all are broken down. Add in the salt, pepper, seasoning and balsamic. Stir to combine.
- Shift heat to medium-low and add in the cream and parmesan and stir until parmesan is fully melted. Stir in the tomato paste. You can add the sugar at this time if desired.
- Add starchy water to thin out as desired. The sauce will naturally thicken and reduce slightly as heated. I add 1/4 cup of the pasta water at a time.
- Stir in the pasta. Remove from heat and add the freshly chopped basil. Serve garnished with more basil and all the freshly grated parmesan cheese!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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