Pasta with Cherry Tomatoes

Yumna Jawad
Updated

5 from 761 votes

This Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It's an amazing pasta with cherry tomatoes garlic and basil.

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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, bright red pepper flakes, salt, and pepper. Topped with fresh basil and parmesan, it’s a simple pasta dinner recipe that will quickly become a family favorite!

Pasta in skillet garnished with freshly shaved parmesan cheese and fresh basil.
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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!
Ingredients for pasta recipe: bowl of cherry tomatoes, fresh basil, Parmesan cheese, spices, garlic cloves, olive oil, and dry noodles.

How to make pasta with cherry tomatoes

  1. Heat the olive oil in a large skillet. Add the cherry tomatoes and cook until softened.
  2. Add the garlic, salt, and crushed red pepper and cook until fragrant.
  3. Use the back of a spoon to carefully mash the tomatoes to release their juices.
  4. Continue cooking until the tomatoes continue to burst and create a sauce.
  5. Transfer the cooked pasta on top of the tomato sauce along with the basil and parmesan cheese.
  6. Toss to combine.
6 images collage cooking tomatoes into sauce and then adding basil, parmesan, and cooked noodles.

Tips for making pasta with cherry tomatoes, garlic & basil

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Pan of pasta and fork and spoon scooping a serving.

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

What’s the difference between grape and cherry tomatoes?

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.

What type of pasta should I use?

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.

Can I make this ahead of time?

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!

Two bowls of pasta in tomato sauce with fork in bowl and garnished with parmesan and fresh basil.

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:

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.

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Pasta with cherry tomatoes.
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Review

Pasta with Cherry Tomatoes

This Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It's an amazing pasta with cherry tomatoes garlic and basil.
5 from 761 votes
Author Yumna Jawad
Servings 4 servings
Course Main Course
Calories 403
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Video

Ingredients
  

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.

Equipment

Notes

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 pasta 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.

Nutrition

Calories: 403kcal, Carbohydrates: 54g, Protein: 12g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 5mg, Sodium: 434mg, Potassium: 677mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1444IU, Vitamin C: 55mg, Calcium: 104mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Italian
Course: Main Course

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Comments

  1. 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!

    Reply

  5. Wow, wow, wow!!!!! I made this tonight and it is absolutely delicious. Looking forward to making it again. Thanks for sharing your amazing recipe.

    Reply

  6. 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.

    Reply

  9. 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

    Reply

  12. 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.

    Reply

  13. 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.

    Reply

  14. Love this recipe! SUPER EASY and it’s yummo 😋 added some chicken and done!
    used tomatoes and basil from the garden ✔️

    Reply

  15. 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!!

    Reply

  16. 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!

    Reply

  17. 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. 🙂

    Reply

  18. Fabulous!! Made it exactly as suggested but added 1/2 bag of baby spinach at end. Could have added more.

    Reply

  20. 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

    Reply

  21. 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!

    Reply

  22. LOVE this recipe! I add fresh mushrooms and onions to the dish. I’ll definitely make this again 🙂

    Reply

  23. 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!!

    Reply

  24. 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.

    Reply

    1. Hi GG, thank you so much! The reserved pasta water adds some body to the sauce, but it is not a must.

      Reply

    2. 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 🙂

      Reply

  25. 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!

    Reply

  27. 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!

    Reply

  28. Delicious! I made this again last week and added sauteed shrimp and asparagus, and it was a whole meal that the family loved.

    Reply

  30. 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!

    Reply

  32. 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 🙂

    Reply

  33. 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!

    Reply

  34. 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!!

    Reply

    2. 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! 😋

      Reply

  35. 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.

    Reply

    1. 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!

      Reply

  37. Such a simple, quick, and delicious summer dinner. Will definitely be adding this to the rotation

    Reply

  40. This is my go-to recipe when I have leftover cherry tomatoes – awesome for a quick supper!! Thank you Yumna 🙂

    Reply