Cherry tomato pasta is a vibrant, fresh, and flavorful dish that celebrates the simplicity of good ingredients. It’s my go-to recipe when I want something quick, comforting, and satisfying without spending hours in the kitchen. With sweet cherry tomatoes, garlic, olive oil, and fresh basil, this pasta is a perfect balance of rustic and refined.

Why You’ll Love This Recipe

I love this dish because it’s effortless and packed with flavor. The cherry tomatoes burst into a sweet, tangy sauce that clings beautifully to the pasta. It’s light enough for a summer meal but comforting enough to enjoy all year round. Plus, it’s a one-pan wonder—minimal mess, maximum flavor. Whether I’m cooking for myself or guests, it always hits the spot. Cherry Tomato Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry tomatoes
Olive oil
Garlic cloves
Red pepper flakes (optional)
Salt and pepper
Spaghetti or any pasta of choice
Fresh basil leaves
Parmesan cheese (optional)

Directions

I start by boiling a large pot of salted water and cooking the pasta until al dente. I reserve about a cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet over medium heat.
I add sliced garlic and sauté until fragrant, being careful not to brown it.
I toss in the cherry tomatoes and let them cook until they begin to blister and burst, releasing their juices.
I gently press the tomatoes with a spoon to help them break down into a light sauce.
I add salt, pepper, and red pepper flakes for a bit of heat.
I stir in the cooked pasta and a splash of reserved pasta water to help the sauce cling to the noodles.
I finish with torn fresh basil and a sprinkle of Parmesan cheese before serving.

Servings and timing

This recipe serves 2–4 people and takes about 25–30 minutes from start to finish, making it ideal for a weeknight dinner or a quick weekend lunch.

Variations

I sometimes add cooked shrimp or grilled chicken for extra protein. For a heartier twist, I throw in sautéed spinach or zucchini. If I’m craving something creamy, a dollop of ricotta or a splash of cream makes a luxurious sauce. I’ve also swapped spaghetti for penne or linguine, depending on what I have on hand.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or olive oil to loosen the sauce. The microwave works too, but I prefer the stovetop to keep the texture of the pasta just right. Cherry Tomato Pasta

FAQs

Can I use grape tomatoes instead of cherry tomatoes?

Yes, I often substitute grape tomatoes if that’s what I have—they’re slightly less sweet but work just as well.

Do I have to peel the tomatoes?

No, I never peel them for this recipe. The skins soften during cooking and add texture and flavor to the sauce.

Can I make this dish vegan?

Absolutely. I just skip the Parmesan cheese or use a plant-based alternative.

What pasta shape works best with this sauce?

I usually go with spaghetti, but I’ve also enjoyed it with angel hair, linguine, or even rigatoni for a chunkier bite.

How do I make the sauce thicker?

If I want a thicker sauce, I let the tomatoes simmer a bit longer and add a little extra pasta water as needed to help it emulsify with the olive oil.

Conclusion

Cherry tomato pasta is a simple yet elegant meal that’s full of flavor and incredibly easy to make. It’s the kind of dish I turn to when I want something wholesome, quick, and deeply satisfying. With a few fresh ingredients and minimal effort, I get a pasta that’s bursting with color and taste.