Bursting with flavor, this cherry tomato pasta is your go-to weeknight hero.
Juicy cherry tomatoes, fragrant garlic, and a sprinkle of fresh basil come together in under 20 minutes. Perfect served on its own or paired with crusty bread for soaking up every last drop.
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One of my favorite late summer garden vegetables are tomatoes. Me and my son harvest a bounty of fresh tomatoes and can’t get enough (less than half of them actually make it into the house :P). With so many tomatoes I am always looking for new recipes and this weeknight pasta is the perfect fit!
Ingredients
- Pasta: I use spaghetti, but any pasta will work just fine!
- Olive Oil
- Garlic: Fresh garlic adds a lot of flavor to this dish so I do not recommend substituting it out.
- Red Pepper Flakes: these are optional, but do add a nice little little kick!
- Cherry Tomatoes: Use cherry tomatoes or grape tomatoes.
- Basil: Fresh basil has such a wonderful flavor that I do not recommend substituting it.
- Salt & Pepper
Looking for protein? Grilled chicken or shrimp would be delicious on this pasta.
What Else You’ll Need
- A large skillet for cooking the sauce and tossing the pasta.
- A large pot for cooking the pasta.
- A colander to drain the pasta, having reserved that all-important pasta water.
How to Make Cherry Tomato Pasta
This fresh cherry tomato pasta sauce is whipped up in less than 20 minutes making it perfect for weeknight dinners!
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about ½ cup of the pasta water, then drain.
2. Prepare the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic (and red pepper flakes, if using) and sauté gently, until fragrant—about 30 seconds to 1 minute. Toss in the halved cherry tomatoes. Let them cook down, stirring occasionally, until they start to soften and release their juices—around 5–7 minutes. The juices will meld into a fresh, light sauce.
3. Finish the dish: Add the drained pasta to the skillet and toss well to coat everything in the garlicky, tomatoey sauce. Add a splash of the reserved pasta water to loosen the sauce as needed. Stir in the torn basil. Taste and adjust seasoning with salt or pepper if needed.
If you’re feeling fancy, add a drizzle of balsamic glaze, a sprinkle of parmesan cheese, or a pinch of chili flakes for extra flair.
More Pasta Dishes
Cherry Tomato Pasta
Equipment
- skillet
- pasta pot
Ingredients
- 1 pound pasta spaghetti, penne, or your preferred type
- ¼ cup olive oil
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional, for a little kick
- 2 pints cherry tomatoes
- ¼ cup fresh basil leaves chopped
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- Add the cherry tomatoes to the skillet and cook, stirring occasionally, for about 8-10 minutes until the tomatoes soften and start to burst.
- Using the back of your spoon, gently press on tomatoes to help release juices. Continue to cook for about 5 more minutes until sauce begins to thicken.
- Add the cooked pasta to the skillet with the tomatoes. Toss everything together, adding a splash of the reserved pasta water to help create a sauce.
- Dish up pasta and top with the fresh basil, season with salt and pepper to taste.
Nutrition
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