Pasta with Cherry Tomatoes

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

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
Servings 4 servings
Calories 403
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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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.

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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Recipe Rating




Comments

  1. Renee says:

    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!

    1. Yumna says:

      Thanks so much!!

  2. Kaymu says:

    How much is 2 pints of cherry tomatoes in a metric measurement? Thanks

    1. Yumna says:

      About 680 grams!

  3. Kacey Feng says:

    BEST EASIEST PASTA EVER ITS SO AMAZING OMGGMGMGMGMG

    1. Yumna says:

      Yay! I’m so glad you enjoyed it!

  4. Annie says:

    I made this for dinner and it is delicious! Thank you for sharing your recipe!

    1. Yumna says:

      Of course, so happy you enjoyed it!

  5. Kristy says:

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

    1. Yumna says:

      So happy you enjoyed this recipe!

  6. Mandana says:

    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.

    1. Yumna says:

      Yay, I love to hear this!

  7. Kerry Harris-Nolan says:

    Amazing! So simple and delicious!! Just like being in Italy 🇮🇹🍝

    1. Yumna says:

      Yay, so glad you liked it!

  8. Susan says:

    yummy meatless pasta

    1. Yumna J. says:

      Thank you so much!

  9. David Rozanski says:

    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

    1. Yumna J. says:

      You’re so welcome!

  10. Michael says:

    Very nice recipe. I had an excess of cherry tomatoes and this recipe did the trick. Very easy, very tasty.

    1. Yumna J. says:

      Thank you so much!!

  11. Candy says:

    This was so yummy. It was a great way to use my cherry tomatoes from the garden.
    Definitely making again.

    1. Yumna Jawad says:

      So glad to hear that! It’s one of my favorite ways to cook a quick pasta dinner!

  12. Jen D says:

    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.

    1. Yumna J. says:

      Thank you so much!

  13. Jane says:

    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.

    1. Yumna J. says:

      So happy to hear that it was a hit, Jane!

  14. Amy says:

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

    1. Yumna J. says:

      So glad you liked it!

  15. Michelle says:

    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!!

    1. Yumna J. says:

      Oo I love that!! So glad everyone liked it!

  16. Lydia says:

    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!

    1. Yumna J. says:

      So glad you liked it!

  17. OLGA says:

    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. 🙂

    1. Yumna J. says:

      So glad you liked it, Olga!

  18. Sandi G says:

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

    1. Yumna J. says:

      So glad you liked it!

  19. Jo green says:

    Very good and easy to prepare

    1. Yumna J. says:

      So glad you liked it!

  20. Renn says:

    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

    1. Yumna J. says:

      So glad you liked it, Renn!

  21. Catherine says:

    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!

    1. Yumna J. says:

      So glad you enjoyed it!

  22. Lyn says:

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

    1. Yumna J. says:

      Thanks so much!

  23. Laura says:

    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!!

    1. Yumna J. says:

      Aw, thank you so much, Laura! So glad you enjoyed it!

  24. GG says:

    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.

    1. Yumna J. says:

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

    2. Amanda Costa says:

      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 🙂

  25. Cindy Reich says:

    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!

    1. Yumna J. says:

      Oh yum! I love shrimp sounds so good!

  26. Chad says:

    Great recipe. I’ll do it again many times. Thanks

    1. Yumna J. says:

      Thanks, Chad! Glad you enjoyed it!

  27. Lynn says:

    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!

    1. Yumna Jawad says:

      Thank you so much! You can use either, but I prefer to use the freshly grated one.

      1. Julie Peterson says:

        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!

  28. Kyle M says:

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

    1. Yumna Jawad says:

      Thank you! That combo sounds delicious!

  29. Jim Chuporak says:

    Just wonderful and so easy to make

    1. Yumna Jawad says:

      Thank you so much!

  30. Nan Vroman says:

    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!

    1. Yumna Jawad says:

      Thank you so much! Yay!! I hope you both continue to enjoy.

  31. Kelly says:

    Uses tricolor rotini and added a generous scoop of ricotta. So good!

    1. Yumna Jawad says:

      That sounds perfect!

    2. Lady says:

      when do add the ricotta?

      1. Julie Peterson says:

        Always add cheese toward the end! The residual heat will melt it and combine with the sauce. I hope this helps!

  32. Leanne says:

    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 🙂

    1. Yumna Jawad says:

      Thank you so much! I love that!!

  33. Jenn Knox says:

    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!

    1. Yumna Jawad says:

      Thank you so much! I’m so glad to hear it!

  34. Liz Vande Kieft says:

    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!!

    1. Yumna Jawad says:

      Thank you so much! I love that you used fresh tomatoes in this. You’re welcome!

    2. Gabrielle says:

      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! 😋

      1. Yumna Jawad says:

        Thank you so much! That sounds perfect. Hope you continue to enjoy!

  35. Laura Giles says:

    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.

    1. Yumna Jawad says:

      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!

  36. Sarah says:

    Made this tonight and it was a hit. Perfect summer meal.

    1. Yumna Jawad says:

      That’s amazing! It really is!

  37. Katherin says:

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

    1. Yumna Jawad says:

      Thank you so much! Hope you continue to enjoy it throughout the summer!

  38. Barbara Rose. says:

    Sounds easy , waiting on more

    1. Yumna Jawad says:

      It really is! Stay tuned!

  39. JODY SACKMANN says:

    Absolutely delightful! So easy and fast, too!

    1. Yumna J. says:

      Thank you! I’m so glad to hear that!

  40. Victoria says:

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

  41. Allyson says:

    This was so easy and it tasted so fresh! I can’t wait to make it again!

    1. Yumna Jawad says:

      I’m so happy to hear that! Thanks so much for sharing!!

  42. Amanda says:

    I tried this recipe and it was just so simple to make but so flavorful. Thanks for another great recipe.