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Quick, easy, and absolutely amazing, this Pasta with Cherry Tomatoes is one of my favorite easy weeknight meals and a great way to use up a lot of tomatoes! Fresh, plump cherry tomatoes make the most amazing pasta sauce in combination with earthy garlic, salt, and bright red pepper flakes. Topped with fresh basil and parmesan, it’s a simple pasta dinner recipe that will quickly become a family favorite!
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. After you’re done cooking the cherry tomatoes and tossing with the pasta, you can keep it vegan or add some shaved parmesan cheese when serving.
why you’ll love this cherry tomato basil pasta
- Bright. The flavors in this dish are so vibrant and fresh, making it perfect for hot summer days.
- Light. Unlike a lot of pasta dishes that can be heavy, this one is on the lighter side. The sauce is made from just tomatoes, garlic, olive oil, and basil. So, it’s perfect if you’re looking for a healthy pasta recipe.
- Crowd pleaser. Kids and adults alike will love this pasta with cherry tomatoes. Serve it with some garlic bread and a simple salad for a complete meal.
- Versatile. You can add, subtract, or change up the ingredients to suit your taste. Don’t like basil? Swap it for oregano or thyme. Want a little more heat? Add some more crushed red pepper flakes. The options are endless!
Ingredients to make pasta with cherry tomatoes
- Cherry tomatoes: You’ll need about two pints of cherry tomatoes for this recipe. If you can’t find cherry tomatoes, you could use grape tomatoes or even regular diced tomatoes.
- Garlic: I always say the more garlic, the better, but start with at least three cloves and go from there.
- Red pepper flakes: These are totally optional, but I like a little bit of heat in my pasta. Start with ½ teaspoon and add more to taste.
- Olive oil: 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.
- Basil: You really want to use fresh basil here. It’s so much better than dried basil when the recipe calls for minimal ingredients, and really makes a difference in the flavor of the dish.
- Parmesan cheese: This is also optional, but I love the salty, sharp flavor that parmesan cheese adds to this pasta. If you’re keeping it vegan, you could use Nutritional Yeast.
- Salt: You’ll need to add some salt to help bring out the dish’s flavors.
- Pasta: You can really use any type of pasta you like. I’ve made it with spaghetti, angel hair, and even shells. It’s really up to you!
How to make pasta with cherry tomatoes
- Heat the olive oil in a large skillet. Add the cherry tomatoes and cook until softened.
- Add the garlic, salt, and crushed red pepper and cook until fragrant.
- Use the back of a spoon to carefully mash the tomatoes to release their juices.
- Continue cooking until the tomatoes continue to burst and create a sauce.
- Transfer the cooked pasta on top of the tomato sauce along with the basil and parmesan cheese.
- Toss to combine.
Tips for making pasta with cherry tomatoes, garlic & basil
- Save the pasta water. Even though the bursting cherry tomatoes and olive oil create a decadent sauce for the pasta recipe, the pasta cooking water is what helps that sauce cling to the noodles.
- Use a potato masher to burst the tomatoes. Once the tomatoes are heated enough and bubbling, they will likely just start to burst on their own. And you can smash them with a wooden spoon. I find it faster and easier, though, to just use a potato masher.
- Don’t overcook the pasta. Pasta should be cooked al dente, which means it should be cooked through but still have a bit of a bite to it. The pasta will also absorb some of the cherry tomato sauce as it cools.
- Handle the basil with care. Basil is a delicate herb, and if you chop it too roughly, it will turn black. I like to stack the basil leaves, roll them up into a tube, and then thinly slice them. This method is called chiffonade and results in nice long strips of basil that won’t turn black when cooked. For more tips on cutting basil, click the underlined text.
popular substitutions & additions
- Switch out the tomatoes. This recipe lends itself well to substitutions. If you can’t find cherry tomatoes, feel free to use grape tomatoes or even regular diced tomatoes. If using whole tomatoes, I recommend peeling your tomatoes first.
- Add some protein. If you want to add some protein to this dish, chicken would be a great option. You could also add some white beans or chickpeas for a vegetarian option.
- Experiment with the cheese. I love the sharp flavor of parmesan cheese in this recipe but feel free to experiment with different types of cheese. You could try mozzarella, goat cheese, or even a vegan cheese like Nutritional Yeast. If you like feta, you can add it here as well. It will be similar in flavor to my baked feta pasta.
- Make it spicier. If you want a little more heat in your pasta, add in some additional crushed red pepper flakes or even some diced chile peppers in adobo sauce for some smokey heat.
what to serve with your cherry tomato pasta
how to store & reheat cherry tomato pasta
This pasta dish is best served fresh but can be stored in the fridge. To reheat, simply add a splash of water and heat in the microwave until warmed through. You could also reheat it on the stove over low heat.
how long will pasta with tomatoes last in the fridge?
This cherry tomato sauce will last in the fridge for about three days. After that, the tomatoes will start to lose their color and flavor. The pasta can be stored separately from the sauce and will last in the fridge for four to five days.
Frequently asked questions
Cherry tomatoes are typically sweeter and have fewer seeds than grape tomatoes. They also have a thinner skin which makes them easier to burst. Grape tomatoes are a good substitute if you can’t find cherry tomatoes.
You can use any type of pasta you like for this recipe. I like long noodle shapes like spaghetti, angel hair, and fettuccine, but any are fine here.
This dish is best served fresh, but you can make it ahead of time. Simply cook the pasta and sauce separately and then store them in the fridge. When you’re ready to eat, simply reheat and enjoy!
This pasta dish is perfect for a quick and easy weeknight meal. The sauce is made with fresh cherry tomatoes and basil and can be easily tailored to your taste. You can add in some protein like grilled chicken or shrimp, and the best part is that it reheats well, so you can enjoy leftovers all week long! I hope you enjoy this recipe. Let me know if you have any questions in the comments below.
More vegan pasta recipes:
- Creamy Vegan Cashew Tomato Pasta
- Hummus Pasta
- Lemon Pasta
- Penne with Roasted Tomatoes
- Cauliflower Alfredo
- Creamy Avocado Pasta Salad
- Pumpkin Pasta
If you try this feel good Pasta with Cherry Tomatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Pasta with Cherry Tomatoes recipe was originally published on September 30, 2018. The recipe has been modified slightly and the post now includes new step-by-step photos for how to make the pasta recipe.
Pasta with Cherry Tomatoes
Video
Ingredients
- 8 ounces spaghetti
- ¼ cup olive oil
- 2 pints cherry tomatoes
- 3 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
- ½ cup fresh basil chopped, plus more for serving
- ¼ cup grated Parmesan cheese plus more for serving
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water and drain.
- Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.
- Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.
- Serve immediately with more fresh basil and parmesan cheese, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
We loved it, quick, easy, and delicious. I didn’t use pepper flakes but will the next time, also a little more of the pasta water. Thank you for sharing your recipes 🤓
So happy you liked it!! Thanks, Richard!
Always, always, always get four thumbs up when I make this. So light and fresh and worth every minute and calorie. Perfect base for changing things up so we never get tired of it. Tonight’s variant was chicken sausage, protein pasta, and fresh parsley because I didn’t have basil. The BEST!
Yum, love the changes you made! So glad you and your family love the recipe!!
We decided to buy some multicolored cherry tomatoes that were on sale. Now I needed a recipe and found this recipe. Best purchase ever. We have made this recipe so many times and it is amazing every time. Thank you!!!
That’s awesome!! So glad to hear you enjoyed the recipe! Thanks, Catherine!
This was delicious! Next time I’ll cut back the red pepper a bit for my mom’s taste but overall delicious! I added 2 tbs of butter and 1 tbs of Italian seasoning. This is definitely a keeper!
Yay, so happy you enjoyed it! Thank you!!
Love this dish! I only wish I had found it earlier in the summer. It’ll be a weekly recipe next summer for sure, and as long as the cherry tomatoes still look good into the fall. It’s so quick, easy, and light but filling.
Aww thank you so much, Liz! So happy you love it!!
Made with tomatoes and basil from the garden. It was so fresh and delicious, my entire family loved it! SO easy too! Will be making this again.
Amazing, so happy you all liked it!! Thank you, Reanna!
This recipe delicious! Easy! Great way to use tomatoes and basil from my garden. I’m happy I found it. Will make with garden bounty and freeze sauce. Works good with cherry and big boy tomatoes.
So happy you found it and liked it, Lynn! Thank you so much. Enjoy that freezer stash of sauce!
Prepared recipe as directed but added asparagus and shrimp found that the dish was a bit Bland. Not horrible but I would just jazz it up a bit next time I make it. Great idea to use up some fresh cherry tomatoes from the garden!
Hi Carolyn, did you add more seasoning to account for the added shrimp and asparagus? I agree, it would be bland if you didn’t add more spices for those extra ingredients!
Excellent dish with the abundance of cherry tomatoes I have. Only thing I wanted to mention is at the top of the article it says add pepper flakes and salt and pepper but “pepper” is not in the list of ingredients. Hmmmm? 🤔
Thank you so much for pointing this out, John! The mention of “pepper” was a mistake, I just removed it. Appreciate your help here and so happy you liked the recipe!!
I am not one to leave a review but I’ve made this several times now and I knew I had to take the time to say that this is delicious! If you haven’t tried it, you definitely should.
Aww, thanks so much! I’m so glad you love it, Annett!
I made the pasta with cherry tomatoes. It was absolutely delicious! I let the tomatoes simmer awhile after adding the garlic, crushed red pepper, basil etc. Crushed them with a potato masher. Simmered much longer hoping the skins would be more tender, then added the cheese. My only issue was the skins from the tomatoes. Is there a way to make them, I guess, much more tender ? I kept ending up with skin still in my mouth after chewing. Any suggestion?
You could steam and peel the skins beforehand (which is a pain for cherry tomatoes since they’re so small) but the easiest way to tenderize them would be to blend the sauce in a food processor or blender. Hope that helps!
I keep making this dish!! So amazing! We grew way too many cherry tomatoes this year and I was searching for a recipes and found this one. I keep telling everyone I know to make it!
Aww yay! So happy you found a recipe for your homegrown cherry tomatoes that you love!! Thanks, Dee!
Hi. This was amazing. So fresh tasting. Loved it and so did the husband. I was thinking about adding some baby spinach leaves to it after it’s all tossed together… any thoughts?
Yay, so happy you and your husband loved it! I think adding chopped baby spinach leaves would be so good!! I hope you try it out, let me know how it goes!
Yummy, it was excellent with fresh pasta!
I bet, that sounds so good! Thanks, Alison!!
So simple, fast and delicious! I love everything about this dish! Out of all the recipes for spaghetti with grape tomatoes yours is the best by far! Thank you for sharing.
Amazing! So happy you love it. Thanks, Erica!!
I use this recipe every week and it never gets old. Taught me a lot about cooking and flavors. Love it so much!
Aww, I love to hear that! Thanks, Casey!! So happy you love the recipe.
Great simple summer meal. Will be serving it all the time.
Yay, so glad you like it!! Thank you, Susan!
Love the flavors and so fresh tasting! And it’s a great way to use the cherry tomatoes from the garden. My husband grilled some shrimp and served on the side. Definitely saving this one.
Yay, this pasta is perfect with grilled shrimp on the side!! So happy you and your husband loved it. Thank you, Candy!
I made this last night with angel hair pasta and lemon shrimp. Really good! I thought we had a ton of cherry tomatoes, but I ended up using them all as well as some bigger tomatoes. They melt down a lot, so don’t scrimp! And I agree 100% with using the best olive oil that you can, I used a just okay one and it makes a difference. Also, the best bronze drawn pasta.
Great tips, Lois, thank you for sharing!! So glad you liked the recipe. It does use a lot of cherry tomatoes but the flavor is well worth it!
This is SO good! I cooked the spaghetti with vegetable broth to add flavor, and just enough broth so that it was gone by the time the pasta was cooked. Then I added half of the seasonings to the cooked pasta and half to the tomato sauce. This recipe will be on a regular rotation at our house!
Love it! So smart to cook your spaghetti in vegetable broth, I will have to try that. Thanks for sharing, Willow!!
Quick, easy and delicious according to the family!
Yay! So happy the family approves!! That’s a definite win haha.
Loved this recipe. So full of flavour and quick to cook. Economical too.
Thanks, Sue! So glad you liked it.
Made it and it was awesome! Tysm for taking the time to put up this recipe <3
Yay, so happy you enjoyed the recipe! Thanks, Nicki!!
Excellent summer meal!! The simplicity & taste..110%
So happy you like it, Kerry! Thank you!
So delicious
Thanks, Darleen!
I really like this recipe, it’s super delicious and easy to make. I’ve made it twice now for lunch.
So happy you liked it!
This was remarkably good. Very simple but oh so tasty!
Yay, I’m so happy you liked it!!
I made this last night. It was delicious and hubby & I both loved it. Definite keeper!
Yay, so glad you and your hubby loved it!!
Wow delish and so easy. I used fresh fettuccine and it turned out great.
Yum, fresh fettuccine sounds so good! Glad you liked it!!
Thank you for the recipe! I was looking for a recipe to use up my tomatoes and decided to try this one. It was simple and it was delicious! I’m keeping this recipe for future use as it’s easy to make and I can change it up by adding a protein (spicy sausage, shrimp, chicken). 🙂
Yay, so happy it’s a keeper! Thank you so much, Kerri!
I made this last night and added leftover steelhead trout. It was delicious!
Sounds great, so happy you liked it!! Thanks, Kate!
Made it with fettuccine and it was delicious! I like spice more than the others, so I used half the red pepper it called for, then added lots more to mine after plating.
Yum, fettuccine sounds so good! Love that you were able to adjust the spice level to your taste. Thanks, Sam!
Incredible it’s so good! I like adding some Chicken Italian Sausage. A delicious recipe, top 3 all time best.
Wow, thank you so much!! That’s such a lovely compliment, Jeanie—I so appreciate you taking the time to share this comment with me!!
I just made this tantalizing simple pasta dish. It is fresh and light, so perfect for summer or anytime.
Yay, I’m so glad you liked it!! I agree, it’s such a yummy and refreshing dish for summertime. Thanks so much, Jacqueline!
Can I use canned cherry tomatoes and it will still taste delicious?
Hi Lex, I’ve only used fresh cherry tomatoes for this pasta but canned should work. In fact, they might give the sauce a richer flavor! Let me know how it turns out!!
Have never commented on a recipe before but had to since this has become one of my favorites to make ever! Incredibly simple but so flavorful. This last time I didn’t have basil but was craving it so made it anyway and it was still delicious. It’s in very heavy rotation at our house!!
Aww that makes me so happy to hear, Liz!! I’m so glad you love this one. Thank you!
I followed this recipe to the letter, and it is fantastic! There are several different variations of this recipe online, however, this is the one you want. The fresh tomatoes, garlic, and basil take it over the top. This dish tastes like it comes from a good Italian restaurant. 5 Stars!
Thanks so much!!
How much is 2 pints of cherry tomatoes in a metric measurement? Thanks
About 680 grams!
BEST EASIEST PASTA EVER ITS SO AMAZING OMGGMGMGMGMG
Yay! I’m so glad you enjoyed it!
I made this for dinner and it is delicious! Thank you for sharing your recipe!
Of course, so happy you enjoyed it!
Wow, wow, wow!!!!! I made this tonight and it is absolutely delicious. Looking forward to making it again. Thanks for sharing your amazing recipe.
So happy you enjoyed this recipe!
It’s nothing short of amazing; delicious, simple and easy to make! My family absolutely love it. It was added to the list of family food right away! Thank you Yumna for sharing this.
Yay, I love to hear this!
Amazing! So simple and delicious!! Just like being in Italy 🇮🇹🍝
Yay, so glad you liked it!
yummy meatless pasta
Thank you so much!
Just made this recipe with fresh cherry tomatoes and basil from our garden and it came out amazing
I will definitely make this again!!
Thanks for sharing
You’re so welcome!
Very nice recipe. I had an excess of cherry tomatoes and this recipe did the trick. Very easy, very tasty.
Thank you so much!!
This was so yummy. It was a great way to use my cherry tomatoes from the garden.
Definitely making again.
So glad to hear that! It’s one of my favorite ways to cook a quick pasta dinner!
Love this recipe! Such a great way to use up my bounty of cherry tomatoes, basil and garlic. Soo simple yet so yummy. I may have added extra garlic, my cloves were huge. Reheats well, but there wasn’t much leftover, will double it next time.
Thank you so much!
My family and I really liked this recipe! This coming from guys who usually pick chunks of tomato out of spaghetti sauce 🙂
I was having a ton of cherry and grape tomatoes so I easily had 4 cups to use plus a beefsteak tomato that needed used. I added probably close to a cup of pasta water with the red pepper flakes and garlic and then simmered shrimp on top for a minute then stirred for about a minute more until shrimp were opaque and sauce was about the thickness I like. Then added fresh basil from the garden and freshly grated Parmesan I had left in the fridge. Definitely will make again.
So happy to hear that it was a hit, Jane!
Love this recipe! SUPER EASY and it’s yummo 😋 added some chicken and done!
used tomatoes and basil from the garden ✔️
So glad you liked it!
Hello!
My husband and I live on our 35’ sailboat 6 months out of the year (sounds more glamour than it is! Imagine 18 days crossing the Atlantic Ocean in a small boat! Anyhow …..We are currently in Elba off the coast of Italy. I wanted to make something simple for dinner. My husband loved it despite “there being no meat”. I will definitely make this again!!
Grazie!!
Oo I love that!! So glad everyone liked it!
So simple and delicious! My garden is producing an overwhelming amount of tomatoes and this was a great way to use them up. Will definitely be making again!
So glad you liked it!
So delicious! I have a hard time not burning the tomatoes, but it turned out great even still. Added some roasted broccoli I had on hand at the end, and wish I would have rememberd to add spinach! Nest time. 🙂
So glad you liked it, Olga!
Fabulous!! Made it exactly as suggested but added 1/2 bag of baby spinach at end. Could have added more.
So glad you liked it!
Very good and easy to prepare
So glad you liked it!
Like a lot of others, I wanted to use the vast amount of cherry tomatoes we got from our garden. Super delicious and was surprisingly fast to come together. I wish I’d used a bit less oil because I was using less tomatoes, but lesson learned for next time haha. Definitely making again
So glad you liked it, Renn!
Delicious and so easy! I have a bounty of cherry tomatoes in my garden so looked for a recipe and found this. It’ll be in the regular rotation from now on, even when I have to buy the cherries! Thanks for sharing!
So glad you enjoyed it!
LOVE this recipe! I add fresh mushrooms and onions to the dish. I’ll definitely make this again 🙂
Thanks so much!
This was shocking.
The recipe says follow it as-is…… DO IT. I was afraid it would be a little bland, so I added extra red pepper, and it was actually a tad too spicy for me. The writer wrote this PERFECTLY. I hardly ever follow a recipe as-is, but this one was SO GOOD! I’m truly blown away that a recipe this simple could be so good. Definitely saving this one!! Thank you!!
Aw, thank you so much, Laura! So glad you enjoyed it!
I made this pasta recipe for the first time and absolutely love it! It’s a learning experience so next time I’ll add more tomatoes. I also added sauteed mushrooms and olives. Yum!
The only thing that confused me was when recipe said to save the pasta water. Not sure about that.
Hi GG, thank you so much! The reserved pasta water adds some body to the sauce, but it is not a must.
Pasta water should be added to most homemade pasta sauces, the starch in the water is what brings everything together and surprisingly thickens the sauce, not water it down as it may seem. If you look at all high quality pasta sauce recipes they will most likely mention to reserve the water 🙂
This was so easy and delicious to make. Added cut up jumbo shrimp for hubby and me and used my fasta pasta maker. Dinner in 15 min and so delicious! Thanks for the great easy recipe!
Oh yum! I love shrimp sounds so good!
Great recipe. I’ll do it again many times. Thanks
Thanks, Chad! Glad you enjoyed it!
I know this will be excellent. I am making it tonight! I have a question maybe you can clear up. When I read “grated Parmesan cheese” in recipes I get confused. I always wonder do they mean the grated parmesan cheese in the jar.. It says the exact same words on the jar?? Thanks!
Thank you so much! You can use either, but I prefer to use the freshly grated one.
Grated Parmesan is the powder like form of the cheese. I would avoid the shelf stable version because they really don’t taste good and have ingredients that can interfere with melting into your sauce. The refrigerated section or deli section in grocery stores often have grated or finely shredded Parmesan cheese that you could use, but freshly grated is the best for the sauce.
If you have a food processor, you can buy a wedge of Parmesan and grate it yourself. It does not have to be the fancy Parmigiano-Reggiano, just plain Parmesan that you can find in the refrigerated cheese section in grocery stores and cut into 1.5″ pieces, put them into the food processor with the standard S blade, and run it until all of the cheese is grated. The smaller you cut the pieces, the faster and more thoroughly they will grate, so that is why I cut them so small. If you have a microplane, you can grate it that way if the blade is the type that grates with the really small holes. Some microplanes shred the cheese and the blades will be slightly larger. Grated is better, but FINELY shredded, which microplanes do provide, would probably work. I hope this helps you and anyone who might have the same question!
Delicious! I made this again last week and added sauteed shrimp and asparagus, and it was a whole meal that the family loved.
Thank you! That combo sounds delicious!
Just wonderful and so easy to make
Thank you so much!
This recipe is amazing. I followed the recipe exactly, and my husband and I both loved it! A great way to use delicious cherry tomatoes from the garden!
Thank you so much! Yay!! I hope you both continue to enjoy.
Uses tricolor rotini and added a generous scoop of ricotta. So good!
That sounds perfect!
when do add the ricotta?
Always add cheese toward the end! The residual heat will melt it and combine with the sauce. I hope this helps!
OMG Soooooo good! I was travelling with friends this summer so we didn’t even have all the ingredients, and it still got rave reviews!!!! Easy, fast and simply delicious! Thanks, Yumna 🙂
Thank you so much! I love that!!
This makes such a fresh, light, and flavorful sauce and it’s so easy to prepare! I have also used roma tomatoes and it still turned out amazing. I serve over angel hair pasta with seared sea scallops. This is one of our family favorites!
Thank you so much! I’m so glad to hear it!
This was insanely delicious with our garden fresh tomatoes, basil and garlic. Used bow tie pasta—we loved it and was easy to make…use the potato masher to crush the cherry tomatoes once they’ve cooked a bit in the oil. Yowza, yummo. Thank you!!
Thank you so much! I love that you used fresh tomatoes in this. You’re welcome!
Just made this for dinner tonight with cherry tomatoes from the garden, this recipe is so delicious! I served it over linguine and added grilled chicken breast which I added at the end and also roasted zucchini slices and had them on the side. I will definitely be making this again! 😋
Thank you so much! That sounds perfect. Hope you continue to enjoy!
This was DELICIOUS! Thanks for sharing this easy go to recipe. Do you know if sauces like these can be made ahead and frozen. I have so many cherry tomatoes starting to ripen and I’d love to save some of this for busy days in the freezer.
Thank you! I am so happy to have shared. I wouldn’t freeze this recipe, but you can check out my How to Make Marinara Sauce post, as that stores better!
Made this tonight and it was a hit. Perfect summer meal.
That’s amazing! It really is!
Such a simple, quick, and delicious summer dinner. Will definitely be adding this to the rotation
Thank you so much! Hope you continue to enjoy it throughout the summer!
Sounds easy , waiting on more
It really is! Stay tuned!
Absolutely delightful! So easy and fast, too!
Thank you! I’m so glad to hear that!
This is my go-to recipe when I have leftover cherry tomatoes – awesome for a quick supper!! Thank you Yumna 🙂
This was so easy and it tasted so fresh! I can’t wait to make it again!
I’m so happy to hear that! Thanks so much for sharing!!
I tried this recipe and it was just so simple to make but so flavorful. Thanks for another great recipe.