Pasta with Cherry Tomatoes

Pasta with Cherry Tomatoes

Quick, easy and absolutely amazing! That’s the best way to describe this Pasta with Cherry Tomatoes! I ended up with way too many cherry tomatoes from the farmer’s market last week. And I’m sure those of you with vegetable gardens can relate to having way too many tomatoes at the end of summer.

I ate and ate as much as I could, and then it was time to cook with them and create this feel good summer pasta dish.

How to Make Pasta with Cherry Tomatoes

To start, you’ll need some really good olive oil. I like to use organic extra virgin olive oil because the flavor really comes through in this dish. The sauce will really only be made up of the olive oil, minced garlic and the juices that will come from the ripe sweet tomatoes literally bursting in the pan.

When I cook the pasta, I like to reserve some pasta water in case the final dish comes out too dry. But honestly it doesn’t even need it. I mean look at how juicy these tomatoes are!

In just about 6-8 minutes, those ripe and plump tomatoes will start to burst and release their sweet juices. There’s always a few tomatoes that refuse to burst. [ihhhmmm the black sheep of the tomato pint lol]. Here’s a tip though: hen you can see that their juices are bubbling inside, use a paring knife to gently cut the skin, and then you can smash it with your cooking spoon. This is not necessary, but will juist help for those stubborn tomatoes.

All that sauce goes over the cooked al dente pasta. And I add on top the chopped basil and some marcona almonds.

As you can tell, it’s really just those simple ingredients. And because the ingredients are so minimal, the dish comes together so quickly. But that also means each of those key ingredients needs to be high quality. Try to avoid using canned tomatoes or dried basil, for example. The freshness will bring out the flavor!

I think once you try this you’ll see why this has been my go-to pasta dish most of the summer. It has a fresh, light and vegan sauce that comes out silky smooth with a nice balance of sweetness and tanginess from the tomatoes. Once you’re done assembling the Past with Cherry Tomatoes, you can keep it vegan or add some shaved parmesan cheese when serving.

Pasta with Cherry Tomatoes Pairing Suggestions

I find that with the marcona almonds and the parmesan cheese on top, there’s enough protein and good fats here to keep me satiated. But if you’re looking to pair this Pasta with Cherry Tomatoes with something more substantial, here’s what I would recommend:

• Simply grilled chicken
• Garlic Cilantro Salmon
• Grilled Shrimp

I hope you love this healthy-ish feelgood Pasta with Cherry Tomatoes recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.

For other fabulous summer pasta recipes, check out these faves:

• Caprese Pasta Salad with Pesto
• Mediterranean Pasta Salad
• Roasted Red Pepper Pasta

5 from 1 vote

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Pasta with Cherry Tomatoes

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

This pasta with cherry tomatoes is a quick and easy pasta dish that comes together in 15 minutes. It's bursting with juicy tomatoes with a garlicky flavor! 

Course: Entree

Cuisine: Italian

Keyword: Easy Guacamole, Kid Friendly, pasta dishes, quick dinner, Summer recipes

Servings: 4 servings

Calories: 398 kcal

Ingredients

• 8 oz rotini pasta
• 1/4 cup olive oil
• 3 garlic cloves minced
• 3 pints cherry tomatoes
• 1/2 teaspoon freshly ground black pepper
• 1 cup fresh basil chopped
• 2 tablespoons marcona almonds
• Freshly shaved Parmesan for serving

Instructions

1. Bring a large pot of lightly salted water to a boil; cook the rotini pasta according to package instructions al dente. Reserve 1/2 cup of pasta water, then drain and rinse the pasta under cool water to prevent them from sticking to one another, and set aside in a large bowl

2. Heat the olive oil in a large skillet, then add the cherry tomatoes and the garlic. Season with freshly ground black pepper. Cook, stir occasionally, until the tomatoes burst and release their juice, about 6-8 minutes.

3. Transfer the sauce created from the tomatoes on top of the cooked pasta. Add the chopped basil and marcona almonds, and toss to combine. If the sauce appears dry, you can add some pasta water, but I didn't find it necessary.

4. Serve warm or cold, with parmesan cheese, if desired.
   

Recipe Notes

Recipe: This recipe is inspired by the one featured on Epicurious

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. The cherry tomatoes sauce will last in the freezer for up to 3 months.

Make Ahead: You can make the sauce up to 2-3 days in advance and use it when you're ready to cook the pasta. 

Substitutes: For best results, follow the recipe as is. However you can substitute any type of past you'd like, and any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you're using large tomatoes, it would best to quarter them. This recipe can also be made with canned tomatoes, but I don't advise it since most of the flavor comes from the bursting of the fresh tomatoes.

Nutrition Facts

Pasta with Cherry Tomatoes

Amount Per Serving

Calories 398 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 2g 10%

Sodium 43mg 2%

Potassium 926mg 26%

Total Carbohydrates 57g 19%

Dietary Fiber 4g 16%

Sugars 10g

Protein 11g 22%

Vitamin A 41%

Vitamin C 100.2%

Calcium 6.6%

Iron 19%

* Percent Daily Values are based on a 2000 calorie diet.