Cherry Tomato Pasta

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This simple cherry tomato pasta combines sweet burst tomatoes, garlic, fresh basil, and mozzarella pearls for a light and flavorful dish that’s ready in 15 minutes!

These last few weeks – every time I go to the farmers’ market – I see ripe, juicy tomatoes at their peak begging to be turned into something delicious. And while we love this zucchini tomato tart and this tomato alfredo sauce pasta, AND of course this roasted tomato pasta – THIS cherry tomato pasta has been one of my very favorite things to make with fresh tomatoes for as long as I’ve been cooking.

This simple pasta is probably the thing I’ve made most often in my life (in tight competition with these triple chocolate chip cookies). If there’s a pint of cherry tomatoes hanging around, I will 100% be making this pasta. Depending on the other ingredients I have on hand, I will sometimes give it a Greek twist with this Greek spaghetti.

The basics are the same. Plenty of garlic, juicy burst tomatoes, some fresh herbs, and a cheese of some sort (although I frequently make this without cheese if I don’t happen to have a suitable option on hand).

So if you’ve been asking yourself what to do with the abundance of cherry tomatoes from a trip to the farmers’ market, give this 15-minute cherry tomato pasta a try!

This dish comes together quickly with just a handful of ingredients, letting those sweet cherry tomatoes take center stage. As they cook down, you burst them with a wooden spoon or spatula to release their juices and create a light, flavorful pasta sauce. Add in some fresh basil and a drizzle of good olive oil, and you’ve got a dish that’s as satisfying as it is simple!

Why You’ll Love This Cherry Tomato Pasta Recipe

• Seasonal Goodness: This recipe is all about making the most of those late summer tomatoes when they’re at their sweetest and juiciest!
• Quick and Easy: You can have this meal on the table in under 20 minutes, so it’s the perfect choice for busy weeknights.
• Minimal Ingredients: With just a few fresh ingredients, this cherry tomato pasta is as simple as it gets, but the flavors are anything but basic.
• Light and Fresh: The combination of cherry tomatoes, basil, and olive oil creates a dish that’s light yet full of flavor, perfect for a summer evening.
• Versatile: Whether you’re serving it as a quick family dinner or as a side, this vegetarian cherry tomato pasta will definitely be a hit.

Ingredient Notes

Linguine

Linguine is a great choice for this dish because its flat shape holds the light tomato sauce well. You can substitute it with spaghetti or fettuccine if you prefer, but linguine really shines in this cherry tomato pasta. You can also use a short pasta, but I prefer a long shape with a delicate sauce like this one.

Olive Oil

Use a good-quality extra virgin olive oil here! It forms the base of your sauce, adding richness and a hint of fruitiness to the dish.

Onion

I like to add some yellow onion for a subtle sweetness and depth of flavor. Make sure to chop it finely so it melts into the cherry tomato sauce as it cooks.

If you don’t have yellow onion, you can use red onion or shallots.

Garlic

Fresh minced garlic is essential for that classic Italian flavor. Mince it finely so that it evenly distributes throughout the sauce, and use as much as you like!

Cherry tomatoes

The star of the dish! Cherry tomatoes are naturally sweet and burst with flavor when cooked. If you have a mix of colors, even better—it’ll make the dish look beautiful.

If you can’t find cherry tomatoes, grape tomatoes work too. Grape tomatoes tend to have a thicker skin that won’t melt into the sauce as well, so the skin will be more noticeable in this dish.

They are also somewhat less juicy than cherry tomatoes, so the sauce won’t be quite as luxurious, but I use them often for this pasta when I need to use up some grape tomatoes. Regular diced tomatoes are another option that will also work.

Sugar

Just a small amount of sugar in this cherry tomato pasta helps balance the acidity of the tomatoes, bringing out their natural sweetness without overpowering the dish.

Red Pepper Flakes

Adds a subtle kick of heat to the cherry tomato sauce. If you like a bit more spice, feel free to add an extra pinch according to taste.

Mozzarella Pearls

These little mozzarella, or bocconcini, balls melt slightly when tossed with the warm pasta, adding creaminess and a nice contrast to the tangy tomatoes. If you can’t find mozzarella pearls, you can cut fresh mozzarella into small cubes.

If you’re keeping this pasta dish vegan or dairy-free, you can omit this! This pasta is also delicious without cheese.

Basil

Fresh basil leaves brings a lot of freshness that complements the tomatoes beautifully. Be sure to add it at the end to preserve its bright flavor.

Parmesan Cheese

A sprinkle of shredded Parmesan cheese on top of the cherry tomato pasta before serving adds a salty, nutty finish that rounds out the dish perfectly. You can adjust the amount to your liking, or replace with nutritional yeast if you’re keeping the pasta vegan, vegetarian, or dairy-free.

Step by Step Instructions

1. Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook until al dente. Drain the pasta, and reserve some of the pasta water.

1. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, until it begins to soften. Stir in the minced garlic and cook for an additional 30 seconds.

1. Bring the burner to medium-high heat and add the cherry tomatoes, sugar, salt, and pepper to the pan. Cook for about 7-8 minutes, tossing occasionally, until the tomatoes start to burst. Lightly crush the tomatoes with the back of a wooden spoon or spatula to release their juices and create a chunky sauce.

1. Return the cooked pasta to the pan with the tomato sauce. Add the crushed red pepper, mozzarella pearls, and fresh basil, then toss everything together to combine.

1. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. I also like to save some pasta water for reheating any leftovers.

1. Serve the cherry tomato pasta topped with shredded Parmesan cheese, and some extra fresh basil.

Recipe Tips

Use Fresh, Ripe Tomatoes: For the best flavor, use the ripest cherry tomatoes you can find. If you have access to a farmer’s market or grow your own, this is the time to use them. The sweetness and juiciness of ripe tomatoes makes a big difference in the final dish.

Don’t Overcook the Garlic: Garlic can burn quickly and turn bitter, so be sure to add it to the pan after the onions have softened and cook it just until fragrant—about 30 seconds.

Burst the Tomatoes Gently: When the cherry tomatoes start to burst, gently press them with the back of a spoon or a spatula to release their juices. This helps create a chunky, flavorful sauce. Be careful not to crush them too much, as you still want some texture in the dish!

Reserve Pasta Water: The starchy pasta water is your best friend when making this dish. It helps to bind the sauce to the pasta and can be used to adjust the consistency of the sauce to your liking. You may not need it if your tomatoes are extra juicy, but it’s nice to have justin case, and also for reheating any leftovers.

Serving Suggestions

This cherry tomato pasta dish is so versatile and will pair well with a lot of things!

• Garlic bread is a classic pairing with any pasta – my favorite is this cheesy garlic bread!

• This light pasta is perfect paired with a protein like this grilled balsamic chicken.

• A light green salad with a tangy vinaigrette can balance the richness of the pasta. Consider a simple arugula salad with lemon dressing like this ancient grains salad, or a salad with a lean protein like this grilled balsamic chicken salad.

• For a hearty vegetarian meal, serve this cherry tomato pasta with your favorite grilled vegetables. Perfect for this time of the year is this grilled zucchini and summer squash!

Storage Instructions

You can store your leftovers in an airtight container in the refrigerator for up to 3 days. To reheat on the stovetop, add a splash of water or a little olive oil to help loosen the sauce, and stir until the pasta is warmed through.

If you know you’ll have leftovers, consider storing the pasta and sauce separately. This way, the pasta won’t absorb too much of the sauce and become soggy. When you’re ready to eat, simply combine and reheat as needed This also makes it perfect for meal prep!