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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:
More pasta salad recipes
- Greek Pasta Salad
- Caprese Salad Recipe
- Avocado Pasta Salad
- Caprese Pasta Salad
- Mediterranean Pasta Salad
- Spinach Pasta Salad
- Penne with Roasted Tomatoes
If you’ve tried this healthy-ish feel good Pasta with Cherry Tomatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Pasta with Cherry Tomatoes
- 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
- Bring a large pot of lightly salted water to a boil; cook the rotini pasta according to package instructions al dente.
- Reserve ½ 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
- 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.
- 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.
- Serve warm or cold, with parmesan cheese, if desired.