Cherry Tomato Pasta
There’s something about this Cherry Tomato Pasta that brings me back to warm, lazy summer evenings. I first made this dish on a whim when I had a pint of cherry tomatoes that needed using up, and dinner needed to be on the table—fast. What started as a quick weeknight meal has now become one of the most requested dishes in my household. My kids absolutely adore the sweet burst of cherry tomatoes, and my husband always goes back for seconds (or thirds). It’s comforting, flavorful, and looks like it took way more effort than it actually does—which is a huge win in my book.
What I love most about this recipe is how it celebrates simple ingredients. The cherry tomatoes roast down to perfection, creating their own silky sauce with just a touch of olive oil, garlic, and pasta water. Toss in some orecchiette or your favorite pasta shape, and suddenly you’ve got a restaurant-quality dish with minimal cleanup. A sprinkle of parmesan and a few torn basil leaves are the finishing touches that make it irresistible.
Busy nights don’t always leave room for long, complicated dinners. That’s why this pasta has earned its place in my weekly rotation. It’s one of those recipes that feels like a little secret—so easy, yet so special. Whether it’s a quiet Tuesday or a last-minute dinner with friends, this dish always delivers. Trust me, once you try it, you’ll keep coming back to it, too.
Questions I Often Get Asked About This Recipe
Can I use grape tomatoes instead of cherry tomatoes?
Absolutely! Grape tomatoes work just as well and are slightly firmer, which adds a nice texture.
What’s the best pasta shape for this dish?
Orecchiette is perfect because it cups the sauce and tomatoes nicely, but any short pasta like penne, fusilli, or farfalle will work.
Can I add protein to make it more filling?
Definitely. Grilled chicken, shrimp, or even crispy pancetta make great additions.
How do I make this recipe vegan?
Just skip the parmesan or use a plant-based cheese substitute.
Does it reheat well?
Yes, it reheats beautifully. Just add a splash of water when warming it up to loosen the sauce.
What You Need to Make Cherry Tomato Pasta
Ingredients:
12 oz orecchiette (or any short pasta)
2 tablespoons olive oil
4 cups cherry tomatoes (halved if large)
3 garlic cloves, minced
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
½ cup reserved pasta water
½ cup freshly grated parmesan cheese
Fresh basil leaves, torn
Tools:
Large skillet
Pot for boiling pasta
Fine grater for parmesan
Colander
How to Make Cherry Tomato Pasta
Boil the pasta: Cook the orecchiette in generously salted water until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
Sauté the tomatoes: In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes and cook for 8–10 minutes, stirring occasionally, until they start to blister and burst.
Add garlic and seasoning: Stir in the garlic and red pepper flakes, cooking for another 1–2 minutes until fragrant. Season with salt and pepper.
Combine with pasta: Add the cooked pasta directly to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a glossy sauce.
Finish it off: Stir in the grated parmesan until melted and creamy. Tear fresh basil over the top and give it a final toss.
Serve: Plate and top with extra parmesan and basil if desired.
Tips for Making the Best Cherry Tomato Pasta
Don’t rush the tomatoes: Let them blister and soften fully for the best flavor.
Use high-quality olive oil: It makes a difference in a recipe this simple.
Add a splash of white wine while cooking the tomatoes for extra depth.
Save your pasta water! It’s key to getting that silky, restaurant-style sauce.
Want more texture? Toasted breadcrumbs sprinkled on top are delicious.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a hit with the whole family! So easy to make and tasted amazing with garlic bread on the side.”
⭐️⭐️⭐️⭐️ “Delicious, but I added grilled chicken for more protein. Definitely making it again.”
⭐️⭐️⭐️⭐️⭐️ “I couldn’t believe how flavorful this was with such simple ingredients. A new weeknight favorite!”
⭐️⭐️⭐️ “Good, but next time I’ll use less red pepper flakes. It was a bit spicy for the kids.”
⭐️⭐️⭐️⭐️⭐️ “Perfect for summer! I used basil from our garden and it made the dish feel extra special.”
Printable Recipe
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Cherry Tomato Pasta
This easy Cherry Tomato Pasta is a weeknight dinner dream come true! Sweet cherry tomatoes burst into a light, savory sauce, coating every bite of pasta in fresh summer flavor. Tossed with garlic, parmesan, and basil, it’s simple, fast, and irresistibly delicious.
Ingredients
- 12 oz orecchiette (or any short pasta)
- 2 tablespoons olive oil
- 4 cups cherry tomatoes (halved if large)
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- ½ cup reserved pasta water
- ½ cup freshly grated parmesan cheese
- Fresh basil leaves, torn
- Tools:
- Large skillet
- Pot for boiling pasta
- ine grater for parmesan
- Colander
Instructions
- Boil the pasta: Cook the orecchiette in generously salted water until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
- Sauté the tomatoes: In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes and cook for 8–10 minutes, stirring occasionally, until they start to blister and burst.
- Add garlic and seasoning: Stir in the garlic and red pepper flakes, cooking for another 1–2 minutes until fragrant. Season with salt and pepper.
- Combine with pasta: Add the cooked pasta directly to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a glossy sauce.
- Finish it off: Stir in the grated parmesan until melted and creamy. Tear fresh basil over the top and give it a final toss.
- Serve: Plate and top with extra parmesan and basil if desired.
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