This easy cherry tomato pasta is loaded with fresh tomatoes, grated Parmesan, and a splash of balsamic for depth. Ready in under 30 minutes, it’s a flexible weeknight dish that’s simple to customize and built to please the whole family.
If your kitchen is overflowing with ripe tomatoes and basil, this cherry tomato pasta should be on repeat. It’s bright, fresh, and incredibly satisfying.
I’m a fan of most pasta recipes, and this one stands out for its fresh flavor and convenience.
Why We Love This Cherry Tomato Pasta
- Makes the most of fresh tomatoes and basil. When garden tomatoes are at their peak this recipe turns them into a concentrated, flavorful sauce.
- Quick and forgiving to make. The method is straightforward: simmer tomatoes, stir in a few finishing ingredients, and toss with pasta.
- Easy to adapt. Make it gluten-free, add meat or vegetables, or swap cheeses to suit your preferences.
- Freezer friendly. Unlike many pasta dishes, this one freezes well—store portions in freezer-safe containers for future meals.
Ingredient Notes
- Fresh cherry tomatoes: For the best texture and flavor use fresh tomatoes. Canned tomatoes could work in a pinch but the fresh fruit gives the bright, juicy result this recipe relies on.
- Pasta: Short shapes like orecchiette, shells, rotini, or penne work well. I used orecchiette because it catches little pockets of sauce, but any short pasta will do.
- Cream (optional): A small amount of heavy cream adds richness and tones down acidity. Use half-and-half for a thinner finish or omit it if you prefer a lighter sauce.
- Aged balsamic: A quality, aged balsamic vinegar gives a pleasant sweet-tangy lift to the sauce.
Ways To Vary This Recipe
- Add protein: Brown Italian sausage, add cubed chicken, or stir in ground meat.
- Bake it: Top with fresh mozzarella and bake at 350°F until melted and golden—use an oven-safe pan and avoid overcooking the pasta.
- Add vegetables: Stir in spinach, bell peppers, zucchini, or onions for extra color and nutrition.
- Try different cheeses: Add spoonfuls of ricotta for creaminess or swap Parmesan for Romano or Pecorino.
- More herbs: Fresh oregano, thyme, or rosemary can change the flavor profile in a pleasant way.
Step-By-Step Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some starchy pasta water before draining. While the pasta cooks, heat a large pan over medium-high heat, add olive oil, then add minced garlic and cook about 1 minute until fragrant.
Step 2: Add halved tomatoes to the pan. Stir occasionally and press some tomatoes to help them burst. Continue cooking until the tomatoes break down into a saucy consistency.
Step 3: If the tomatoes are very active, lower the heat to medium and let them simmer until they’ve collapsed and concentrated.
Step 4: Season with salt, pepper, Italian seasoning, red pepper flakes, and a splash of balsamic. Stir to combine.
Step 5: Reduce heat to medium-low and stir in the cream and grated Parmesan until the cheese melts. Add tomato paste for depth and, if desired, a pinch of sugar to balance acidity.
Step 6: Add reserved pasta water a little at a time to loosen the sauce until it reaches your desired consistency. The sauce will thicken slightly as it heats—start with about 1/4 cup and add more if needed.
Step 7: Toss the drained pasta into the sauce, stirring until every piece is coated and the flavors combine.
Step 8: Remove from heat and stir in chopped fresh basil. Serve with extra basil and plenty of freshly grated Parmesan.
Recipe Tips
- Don’t overcook the pasta. Aim for al dente so the pasta keeps a pleasant bite after it heats in the sauce.
- Reserve pasta water. The starchy water helps bind the sauce to the pasta and creates a silky texture. If you forget, a splash of broth can substitute but won’t be quite the same.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.
Common Questions
Yes. Freeze whole fresh tomatoes in a freezer bag and add them to the skillet straight from frozen when you’re ready to cook.
Grape tomatoes can work in a pinch, but they tend to be less juicy, so you may need to add a bit more liquid and the flavor will be slightly different.
Halving the tomatoes helps them release juices faster and cook more evenly. Whole tomatoes are more likely to burst unpredictably.
Other Pasta Recipes
Pasta Salads
Grinder Pasta Salad
One Pot
One-Pot Ground Turkey Pasta
Dinner
Greek Chicken and Orzo
Dinner
Creamy Baked Chicken Orzo
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Cherry Tomato Pasta
Ingredients
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 24 oz cherry tomatoes, halved
- 12 oz. short pasta, uncooked (orecchiette, shells, rotini, etc.)
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp balsamic vinegar
- ½ tsp sea salt
- ½ tsp pepper
- ⅓ c grated parmesan
- 2-3 Tbsp heavy cream
- 2-3 Tbsp tomato paste
- pinch of sugar, optional
- ½ – 1 c reserved starchy pasta water
- ¼ c fresh basil, chopped
Instructions
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Bring a large pot of water to a boil. Add pasta and cook until al dente. Don’t forget to reserve some pasta water.
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While pasta cooks, heat a large pan over medium-high heat. Add olive oil and garlic and cook about 1 minute.
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Add tomatoes and cook, pressing occasionally to burst them. Simmer until they break down. Add salt, pepper, Italian seasoning, red pepper flakes, and balsamic.
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Lower heat to medium-low, stir in cream and Parmesan until melted. Add tomato paste and a pinch of sugar if needed.
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Add reserved pasta water 1/4 cup at a time to reach the desired consistency.
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Toss in the pasta, remove from heat, stir in chopped basil, and serve with extra basil and freshly grated Parmesan.
Notes
Don’t overcook the pasta. Cook to al dente so it holds up when mixed with the sauce.
Remember to reserve pasta water. The starch helps bind the sauce and creates a silky texture; broth can substitute if needed.
Nutrition
Nutrition information is an approximation.
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