This post may include affiliate links. Thank you for your support.

This quick and easy Cherry Tomato Sauce Pasta recipe is about to become your favorite summer sidekick. Simply made with just 10 ingredients in about 30 minutes, this pasta dish with burst tomatoes, fresh basil, garlic, and parmesan cheese is the perfect way to showcase your garden’s bounty.

Table of Contents

About this cherry tomatoes pasta

Summer is finally here, which means it’s time to put tomatoes in everything! From balsamic bruschetta on crispy crostini to crunchy corn tomato avocado salad, juicy 10-minute marinated tomatoes to tomato feta shrimp saganaki, my family and I will be scarfing down these ruby beauties every chance we get.

My newest addition to the Tomato Hall of Fame is this stunningly simple fresh cherry tomato pasta recipe. Featuring juicy blistered cherry tomatoes, a double dose of caramelized allium goodness, a drizzle of acidic vinegar, herbaceous basil, and salty parmesan all tossed with perfectly al dente pasta, it’s a colorful summer dreamscape on a plate. It’s impossible not to fall in love!

Best of all, this recipe for pasta with cherry tomato sauce is built for speed, requiring just 10 minutes of prep and a quick spin in the skillet. You’ll have a delicious platter of deliciously carb-y yum ready to chow down in just 35 minutes from start to finish! 

So, grab yourself a bottle of chilled wine, plate up some blistered tomato pasta, and play some tunes over your outdoor speakers—a delightful al fresco weeknight dinner experience awaits.

Why you’ll love this recipe

  • Just 10 Simple Ingredients – And most of them are pantry staples! If you’ve got a pint of tomatoes and a handful of fresh basil, I can pretty much guarantee you’re good to go. Curious as to what I stock my pantries with? Check out this Tutorial for Stocking Kitchen Cabinets for easier home cooking.
  • Speedy & Simple – Dinner will be ready in less time than it takes to watch an episode of Bridgerton—no chef-y tricks or haute cuisine techniques required.
  • Bursting With Summer Flavors – The classic Italian combination of tomatoes, basil, cheese, and carbs is tough to beat when you’re trying to appreciate the heat. (Despite being a Floridian by birth, hot weather and an excess of sunshine don’t suit me. Thank goodness for tomatoes and fireflies, amirite??)

Ingredients for burst tomato pasta

  • Dry Short Pasta – I typically reach for penne, orecchiette, or gemelli. Feel free to swap in your favorite long pasta like spaghetti.
  • Olive Oil – No need to bust out the fancy stuff, unless you want to. Just your normal cooking oil will do beautifully. 
  • Shallots – With a milder flavor than onions, shallots add a subtly sweet complexity I love. In a pinch, swap in sweet red or yellow onions. 
  • Garlic – You don’t need to be quite as precise as Paulie from Goodfellas, but the thinner you slice the cloves, the more prominent the garlicky goodness will be.   
  • Italian Seasoning – This one bottle holds the promise of at least 7 (or more!) delicious herbs and spices, adding a wallop of flavor with zero fuss.
  • Red Pepper Flakes – Totally optional, though a whisper of heat adds a tantalizing layer of flavor. 
  • Fresh Cherry Tomatoes – Since they do well growing in a greenhouse, you can enjoy this summery burst tomato pasta recipe all year long. Feel free to swap in grape tomatoes.
  • Red Wine Vinegar OR Balsamic Vinegar – Both are lovely options. Since vinegar can vary widely in flavor and quality, make sure to buy the best that fits your budget. 
  • Fresh Basil Leaves – Fresh herbs are essential accessory for pretty much any tomato-based recipe. Stack the leaves in a tidy pile, roll into a cigar, and slice for beautiful ribbons of chiffonade.
  • Freshly Grated Parmesan Cheese – “Freshly grated” is the operative phrase here. Not only do you get better bang for your buck, but the flavor and meltability of block cheese is far superior to the pre-grated stuff. 
  • Kosher Salt & Freshly Ground Black Pepper – For seasoning, to taste.

Recipe variations

  • Vegetarian – It might surprise you, but many hard-aged Italian cheeses like parmesan aren’t vegetarian. If you’ve got a devout vegetarian at your table, make sure to read your labels. 
  • Gluten-Free – Swap in your favorite wheat-free pasta to keep weeknights celiac-friendly.
  • Dairy-Free – Use your favorite vegan parmesan to keep this meal dairy-free and safe for those who are lactose-free in your life.
  • Sweeter Sauce – If your cherry tomatoes pasta sauce is a little tart, simply add a pinch of sugar to sweeten the sauce.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can you use cherry tomatoes for pasta sauce?

Absolutely! Cherry tomatoes or grape tomatoes work beautifully when making simple, fresh pasta sauces. Their small size allows them to quickly burst, releasing their sweet juices when sautéed.

How do you make the cherry tomatoes burst?

Cherry tomatoes will burst naturally if heat is applied. For this pasta sauce, you’ll saute the tomatoes in olive oil on the stovetop and cook them until the skins split open and release their juices to create a tomato sauce.

However, if you find that some of your tomatoes aren’t naturally bursting open during cooking, simply apply a little pressure with the back of a wooden spoon or potato masher to help them along.

What other ingredients are used in the burst tomato pasta sauce?

The precise ingredients in burst tomatoes pasta sauces will completely rely upon the recipe you are using. However, common ingredients include olive oil, garlic, red pepper flakes, fresh basil leaves, and freshly grated parmesan cheese.

How long does it take to make burst cherry tomato pasta?

This cherry tomato sauce pasta is a very quick cooking dish, taking 20-25 minutes from start to finish to make the burst tomato sauce and to cook the pasta.

Can you make the burst tomato sauce ahead of time?

Sure! Simply make the blistered tomato pasta sauce ahead of time. Then reheat the sauce, cook some pasta, toss everything together and serve when you’re ready.

How to make this cherry tomato and pasta recipe

This pasta recipe with cherry tomato sauce is super simple to prepare. Here’s how:

  1. Boil Pasta: Generously season boiling water with kosher salt and then add the dry pasta. Cook until the noodles are almost al dente and then drain the pasta, reserving at least 1 ½ cups of pasta water.
  2. Meanwhile, Sauté Aromatics: Heat oil in a skillet and add the shallots. Cook, stirring frequently, until they are just starting to soften. Next, add the garlic, Italian seasoning, and red pepper flakes and cook, stirring frequently, until the garlic is just starting to soften. Then, use a slotted spoon to remove the aromatics to a plate and set aside.
  3. Add Tomatoes: Add the remaining oil to the pan and then add the fresh cherry tomatoes. Season with salt and pepper and shake the pan to distribute the tomatoes into a single layer. Cook UNDISTURBED for 1 minute. Then, stir and continue to cook until the tomatoes start to burst and begin to stick slightly to the bottom of the pan.
  4. Add Pasta, Reserved Cooking Liquid, and Aromatics: Add the cooked pasta and 1 cup of the pasta cooking liquid to the skillet. Then add the sautéed aromatics and season the pasta with salt and pepper. Next, increase the heat under the pan to medium-high and cook, stirring constantly, until the pasta is al dente and the sauce is thick enough to coat all the noodles.
  5. Add Finishing Touches: Add the vinegar, ¼ cup of parmesan, and most of the basil leaves (reserve some for garnish) to the cherry tomatoes pasta and stir to combine. Taste and adjust the flavors to suit your personal preferences.
  6. Serve: Divide the pasta with burst cherry tomato sauce evenly among serving plates and sprinkle the remaining parmesan cheese over the top.

Expert tips for success!

  • The fastest way to halve cherry tomatoes is by using two matching delitainer lids and a serrated knife. (Psst! This works for other round stuff like grapes, too!)
  • Look (and smell) for fragrant, bright red, large cherry tomatoes with smooth skin and consistent coloring.  
  • Salt your pasta water! You only get one shot to season the noodles, so don’t miss your opportunity. 
  • Save some of the pasta water. It’s starchiness will help the sauce cling to the noodles. Also, if you plan on keeping leftovers, keep a small container of pasta sauce for reheating since the noodles can get dry after storing.

Serving pasta with cherry tomato

Common serving suggestions

  • Garnish it Up. Enhance the visual appeal by sprinkling fresh torn basil leaves, crushed red peppers flakes, and plenty of freshly grated parmesan cheese over each bowl of pasta. Don’t forget to serve some sort of bread, like one hour dinner rolls or double garlic bread for sopping up the cherry tomatoes sauce.
  • Mediterranean Magic. Elevate the tomatoes and pasta by scattering a handful of pitted Kalamata olives, crumbled feta cheese, and toasted pine nuts over each serving to create a sensational dinner reminiscent of a Greek holiday.
  • Meat Lovers Marvel. Give the dish an unexpected meaty twist by topping your pasta with beef meatballs or grilled Italian sausages.
  • Fall Harvest. Embrace the flavors of autumn by garnishing your bowl of burst tomato pasta with crispy pancetta lardons. Then sprinkle on toasted hazelnuts to create a cozy dish perfect for cozy nights at home.
  • Tomato Temptation. Lean into the tomato angle and serve fresh cherry tomato pasta with a salad of marinated tomatoes or classic tomato bruschetta with garlic crostini.

Unique ideas

  • Seafood Extravaganza. Take the recipe for pasta with tomatoes to the next level of yum. And try topping each serving with a succulent grilled lobster tail, a few seared scallops, or a handful of plump, juicy shrimp, adding a touch of elegance and sophistication to your meal.
  • Fiery Fusion. Spice things up by garnishing your pasta with a spoonful of homemade chili jam. Then finish with a sprinkle of crispy fried shallots to create a dish that will leave your taste buds tingling.
  • Truffle Temptation. Indulge your palate by shaving fresh black truffles over each serving of cherry tomatoes pasta. The intoxicating aroma will envelop your palate in pure luxury.

Storing leftovers

Allow the leftover blistered cherry tomato pasta to cool completely to room temperature. Then, store it in an airtight container in the fridge for up to 4 days.

Freezer instructions:

  • Portion the pasta into individual serving sizes and place into freezer-safe containers or resealable storage bags.
  • Be sure to leave a little head space at the top of the container or bag to allow for expansion during freezing.
  • Cherry tomatoes pasta will keep in the freezer for up to 2-3 months.

Reheating instructions:

  • When ready to enjoy, thaw the pasta overnight in the refrigerator if it was frozen.
  • Reheat the pasta gently on the stovetop or in the microwave until warm throughout. Please note, you may need to add a splash or two or water, white wine, or broth to thin the sauce.

And there you have it, folks—a Burst Cherry Tomato Pasta that’s sure to make your tastebuds pop! Whether you’re looking to impress at a dinner party or just spice up your weekday menu, this dish is im-pasta-ble not to love. Don’t hesitate to drop me a line in the comments or shoot me an email with any questions. I love all my penne pals. Pasta la vista, babes!

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More pasta recipes with tomatoes!

Overhead photo of cherry tomatoes pasta with fresh basil and parmesan cheese in a large serving bowl.

Cherry Tomatoes Pasta

Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Savor summer and experience a delicious burst of flavor in every bite with this Cherry Tomato Pasta. Featuring perfectly cooked noodles and a simple sauce made with blistered tomatoes, fresh basil, and garlic, this recipe transforms simple ingredients into a restaurant-quality dish in no time!

Ingredients 

Instructions

  • Boil Pasta: Place a large pot of boiling water on the stove-top over high heat and bring to a boil. Once boiling, generously season the water with kosher salt. Add the dry pasta and cook until the noodles are almost al dente (about 1 minute less that what the package instructions state for al dente). Then drain the pasta, reserving at least 1 ½ cups of pasta water.
  • Meanwhile, Sauté Aromatics: Heat 1 tablespoon of oil in a large skillet over medium heat. Once the oil is shimmering, add the shallots and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, until the shallots are just starting to soften, about 1-2 minutes. Then, add the garlic, Italian seasoning, and red pepper flakes and cook, stirring frequently, until the garlic is just softened, about 1 ½ to 2 minutes. Use a slotted kitchen spoon to remove the aromatics to a plate and set aside.
  • Add Fresh Cherry Tomatoes: Add the remaining 2 tablespoons of oil to the pan and then add the cherry tomatoes to the pan. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Shake the pan to distribute the tomatoes into a single layer. Cook the tomatoes UNDISTURBED for 1 minute. Then, stir the tomatoes and continue to cook, stirring frequently, until the tomatoes start to burst and begin to stick slightly to the bottom of the pan, about 6-8 additional minutes. (Note: If the tomatoes seem to be taking a long time to burst, you can help them along by occasionally pressing down on some of the tomatoes. However, don’t mash or press on all the cherry tomatoes, you want a nice mix of juicy tomatoes and burst tomatoes.)
  • Add Pasta, 1 Cup Reserved Cooking Liquid, and Aromatics: Add the drained and cooked pasta and 1 cup of the pasta cooking liquid to the skillet along with the sauteed aromatics (shallots and garlic). Season the pasta with ¼ teaspoon of salt and 1/8 teaspoon of pepper. Next, increase the heat under the pan to medium-high and cook, stirring constantly, until the pasta is al dente, and the sauce is thick enough to coat all the noodles, about 2-3 minutes. Then, remove the skillet from the heat.
  • Add Finishing Touches: Add the vinegar, ¼ cup of parmesan, and most of the basil leaves (reserve some for garnish) to the cherry tomatoes pasta and stir to combine. Taste and adjust the flavors to suit your personal preferences.
  • Serve and Enjoy: Divide the pasta with cherry tomato sauce evenly among serving plates and sprinkle the remaining parmesan cheese over the top. Serve immediately and enjoy!
    Overhead photo of cherry tomatoes pasta with fresh basil and parmesan cheese in a large serving bowl.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  • Recipe Serves: 4-6
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 394kcal    Carbohydrates: 55g    Protein: 13g    Fat: 14g    Saturated Fat: 3g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 9g    Cholesterol: 11mg    Sodium: 224mg    Potassium: 728mg    Fiber: 4g    Sugar: 8g    Vitamin A: 1471IU    Vitamin C: 56mg    Calcium: 199mg    Iron: 3mg
Course: dinner, entree
Cuisine: Italian

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.