Cherry Tomato Pasta
This cherry tomato pasta is simple, delicious, and comes together in just 15 minutes. It’s made with pantry staples and is incredibly flavorful.
Cherry tomatoes are my favorite kind of tomatoes. They require zero prep (except a wash of course), cook really fast, and have so much flavor. So on days when I want a quick meal, this pasta with cherry tomatoes is my go-to dish.
This pasta is a great way to use up a whole lot of cherry tomatoes too. The sauce is light yet satisfying. It’s wonderful on its own but pairs perfectly with this Spicy Garlic Butter Shrimp for an easy and wholesome meal.
What makes this dish a winner
- Lightly charred to build next level flavor. Pan-searing the cherry tomatoes concentrates their flavor and develops a fond (browning in the pan). This brings out their sweetness and adds incredible flavor to the sauce.
- The cherry tomatoes aren’t turned into mush. You get a mix of soft, jammy tomatoes and ones that still hold their shape.
- Smooth and glossy sauce. The cherry tomatoes release just a bit of juice without turning mushy. This combined with olive oil+butter makes a delicious sauce.
- Flavorful pasta. The pasta is cooked in the pan for a few minutes along with some pasta water. This helps the pasta cling to the sauce and absorb extra flavor.
Ingredients to Make Cherry Tomato Pasta
Here are the ingredients you need to make this cherry tomato pasta recipe. Let’s understand what to use and why it matters.
- Cherry tomatoes: Use ripe and firm cherry tomatoes for the best flavor. I’m using red cherry tomatoes in this recipe as it’s most commonly found. You can use sun gold, sun peach, or black cherry tomatoes too.
- Pasta: You can use any pasta you like. I prefer long pastas like spaghetti, angel hair, or fettuccine for this recipe.
- Garlic: Fresh garlic and tomatoes are a match made in heaven! Adding extra garlic turns the sauce more savory, adding less keeps it sweeter.
- Olive oil + butter: Olive oil helps blister the cherry tomatoes. Butter adds a silky richness and depth to the sauce. The combination makes this simple dish even better.
- Basil: Fresh basil adds freshness to the pasta. Dried basil may be used but it is not as potent as fresh basil.
- Salt: Salt is added to the cherry tomatoes and the pasta. This creates a layers flavor.
- Red pepper flakes: Adds a hint of warmth and smokiness. This is optional but it enhances the sauce and overall flavor.
- Parmesan cheese: This is optional. I use it as a garnish to balance the saltiness and further enhance the flavor.
How to Make Cherry Tomato Pasta
1. Cook the pasta: Bring a pot of salted water to a boil (1 tbsp salt per gallon of water) and cook the pasta two minutes less than the package instructions. This allows it to finish cooking in the sauce later. Reserve 1 cup of pasta water.
2. Blister the tomatoes: Heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and toss to coat them in oil. Spread them in a single layer and cook undisturbed for 5 minutes.
3. Add seasonings: Toss the cherry tomatoes once they are lightly charred. Add the minced garlic, salt, and red pepper flakes (if using) and cook for 2 minutes of low heat.
4. Add butter and basil: Stir in cold butter and chopped basil. The butter will melt and turn the saucy silky.
5. Add the pasta: Add the al dente pasta to the skillet along with 1/2 cup of pasta water. Toss and cook until the pasta for two minutes. This helps emulsify the sauce and coat the pasta evenly.
6. Garnish: Finish the cherry tomato pasta with grated parmesan cheese and extra chopped basil.
Cherry Tomatoes or Grape Tomatoes?
Cherry tomatoes are sweeter, juicier, and fresher tasting. Grape tomatoes have a thicker skin, deeper flavor, and meatier texture.
If I had to choose, I would use grape tomatoes when I want a more savory pasta and cherry tomatoes when I want a sweeter pasta. Or a mixture of both for a well-rounded cherry tomato pasta.
Tips for Making Pasta with Cherry Tomatoes
- Blister the tomatoes properly. Don’t rush or stir too often or they will turn mushy. Let them cook undisturbed for the flavor to develop.
- Save the pasta water. This helps emulsify the sauce and help it cling to the pasta.
- Finish cooking the pasta in the skillet. This helps the pasta absorb extra flavor. The starch from the pasta also thickens the sauce.
Easy Variations
Add protein: Add shrimp or chicken for added texture and flavor. This will also bulk up the meal and make it wholesome.
Make it creamy: Add heavy cream, cream cheese, or mascarpone to the blistered cherry tomatoes to make a rich and creamy sauce.
Add pesto: Pesto and cherry tomatoes pair perfectly together. A few tablespoons of basil pesto adds incredible flavor to this cherry tomato pasta.
What to Serve with Cherry Tomato Pasta
Storage and Reheating
Meal prep: Transfer the blistered cherry tomatoes and cooked pasta to separate airtight containers. Store in the fridge for up to 3 days or freeze for up to 3 months. Toss them together just before serving.
Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
Reheating: Gently reheat the pasta in a skillet over low heat. Add a splash of water the loosen the sauce.
More Pasta Recipes
Frequently Asked Questions
Can I use other tomatoes?
Grape or pear tomatoes work perfectly well in this recipe. The flavor will be different from cherry tomatoes but it will still taste delicious.
What pasta goes best with cherry tomato sauce?
Spaghetti or linguine work best as they coat evenly. Short pasta like penne or rigatoni works too. Use whatever you have on hand.
Why is my pasta dry?
The sauce may need more pasta water. Toss the pasta with some pasta water to create a silky sauce.
Please let me know how your pasta with cherry tomatoes turns out in the comments! Happy cooking 🙂
Watch How to Make Cherry Tomato Pasta
Cherry Tomato Pasta
INGREDIENTS
- 1.5 pounds (680g) cherry tomatoes (note 1)
- 12 ounces (320 g) spaghetti (note 2)
- 6 garlic cloves (or added to preference)
- 4 tbsp olive oil
- 2 tbsp butter
- 2 tbsp fresh basil (note 3)
- 1/2 tsp salt (note 4)
- 1/2 tsp black pepper
- 1 tsp red pepper flakes (optional)
- parmesan cheese (optional)
INSTRUCTIONS
- Cook the pasta: Bring a pot of salted water to a boil (1 tbsp salt per gallon of water) and cook the pasta two minutes less than the package instructions. Reserve 1 cup of pasta water.
- Blister the tomatoes: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and toss to coat them in oil. Spread them in a single layer and cook undisturbed for 5 minutes.
- Add seasonings: Toss the cherry tomatoes once they are lightly charred. Add the minced garlic, salt, and red pepper flakes (if using) and cook for 2 minutes of low heat. Stir in cold butter and chopped basil.
- Add the pasta: Add the al dente pasta to the skillet along with 1/2 cup of pasta water. Toss and cook until the pasta for two minutes. Add more pasta water if needed.
- Garnish with grated parmesan cheese and extra chopped basil.
NOTES
- Cherry tomatoes: Use any kind of fresh cherry tomatoes you have on hand. Grape or pear tomatoes can be used too. Canned cherry tomatoes won’t work with this recipe.
- Spaghetti: Linguine, fettuccine, angel hair, or other long pastas work too. You can also use short pasta like penne or rigatoni.
- Basil: Fresh basil can be substituted with 2 tsp of dried basil. However, the flavor wont be as strong as fresh basil.
- Salt: Add salt to taste once the cherry tomatoes are blistered. Remember the pasta water is salted too.
NUTRITION (per serving)
VIDEO
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