This fresh cherry tomato pasta recipe has a homemade sauce made with garlic and is served over angel hair, then just top it with basil for an Italian style summer dinner that’s ready in 15 minutes!
When cherry tomato season peaks in the summer, I am here for it! And nothing is better than a quick, 15-minute pasta recipe to show off those little globes of sweetness.
I love a simple pasta sauce recipe, and it doesn’t get any easier than this one made with cherry tomatoes because they cook in about 3 minutes! Bonus: you can make the sauce ahead of time and even freeze it!
If you love vegetarian summer pasta recipes as much as I do, check out this Creamy Zucchini Pasta, or my Easy Pesto Pasta!
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Cherry tomato pasta recipe ingredients
Some people make fun of it, but I’m sticking up for angel hair pasta for this recipe because it cooks in the same amount of time as the cherry tomatoes, and it doesn’t overpower them.
- Cherry tomatoes: Use cherry tomatoes of any color or a mix of colors! Grape tomatoes can also be used, but keep in mind they have a thicker skin than cherry tomatoes, and they are not as juicy, so your sauce will be a little jammier.
- Angel hair pasta: I love angel hair pasta with this cherry tomato sauce because it cooks in the same amount of time and that is FAST! Other pasta shapes to try could be spaghetti, penne, linguine, or bowtie.
- Garlic: We’re slicing the garlic thinly, so it gets sweet and melty.
- Olive oil: Use a good olive oil here, as it’s a main component of the sauce.
- Fresh basil: I mean, does anything go better with fresh tomatoes than basil? This freshness on top is a must!
- Salt: Make sure the pasta water is adequately salted, this is so key to a properly seasoned recipe as opposed to something very bland.
- Optional ingredients: This cherry tomato pasta recipe is a blank canvas that lends itself well to endless riffs and variations, so stir in some basil pesto, add red pepper flakes, or top with feta. See the variations section below for more ideas.
How to make cherry tomato pasta
Step 1: Slice the cherry tomatoes and garlic
Bring a large pot of salted water to a boil. (It should taste like the sea.)
Use a good chef’s knife and slice the tomatoes in half. Cut the garlic cloves into slices, this will allow them to cook gently without burning, and turn into little slices of sweetness!
Step 2: Make the cherry tomato pasta sauce
Add the olive oil to a large, deep skillet over medium heat. Once shimmering, add the garlic slices and cook for 2-3 minutes, stirring frequently, until soft and translucent, but not brown.
Once the water reaches a rolling boil, drop the angel hair into the pan vertically and cook for 3 – 5 minutes. Add the cherry tomatoes to the pan with the garlic and cook for 3 – 5 minutes, stirring occasionally. Season with salt.
Pro tip
Dropping the angel hair pasta into the pan vertically makes it fan out around the pan, which keeps it from sticking together in one big clump. You can try this trick with all long pasta noodles!
Disclosure: This pan was gifted to me by Lodge Cast Iron. All opinions are my own.
Step 3: Combine the pasta and cherry tomatoes
Turn the heat off, and use tongs to transfer the angel hair pasta directly into the pan with the cherry tomatoes—do NOT drain the pasta! We want the starchy pasta water to help thicken the sauce!
Stir together until well combined. (Tongs or two wooden spoons are helpful for this task.) Top the cherry tomato pasta with fresh basil leaves and serve immediately.
Expert tips
- You don’t have to cook the tomatoes at all: If you really want a fresh cherry tomato pasta situation, cook the garlic as directed, then turn off the heat, add the tomatoes to the pan and give them a stir, then add the cooked pasta. The warmth of the pasta will heat them up, but they’ll still be fresh and juicy!
- Use high-quality pasta: This is so important! You want good quality pasta that holds its texture. DeCecco is one of my favorite brands that is widely available at grocery stores.
- Water should be at a rolling boil before adding pasta: To ensure the pasta cooks properly and quickly, the water should be at a rolling boil, not just kind of simmering with bubbles on the bottom. Remember that when you add the pasta, the water will cool down a bit and it will just take that much longer to boil again, which could leave you with soggy noodles, and no one wants that.
- Don’t substitute larger tomatoes: Larger tomatoes just won’t work with this pasta sauce, they have too much water, too many seeds, and the ribs have an unpleasant texture.
Cherry tomato pasta recipe variations
- Mix in some more veggies: Spinach, zucchini, mushrooms, or kale make great additions to cherry tomato pasta. Add them to the pan along with the garlic, I suggest grating the zucchini if using so it cooks fast.
- Add cheese to make it creamy: If you’d like a creamy cherry tomato pasta sauce, stir in mascarpone cheese, goat cheese, or ricotta cheese after adding the noodles. Of course grated parmesan cheese on top is also delicious.
- Top it with some protein: Shrimp, roast chicken or Italian sausage would all be great choices.
- Make it spicy: The sweetness of cherry tomatoes can handle a little spice, especially with this ratio of pasta to sauce, try crushed red pepper flakes or Calabrian chili paste.
Storage
- Make pasta sauce ahead and refrigerate or freeze: If you’ve got loads of tomatoes from the garden, you can make a batch of cherry tomato pasta sauce ahead of time, so it’s ready at a moment’s notice and all you have to do is cook the noodles! It also freezes well. Store the sauce in an airtight container in the refrigerator for up to 3 days, keep in the freezer for up to 2 months!
- Leftovers and reheating: This recipe is best the day it’s made, but can be stored in the refrigerator in an airtight container for up to 3 days and reheated in the microwave.
More cherry tomatoes recipes
Fresh cherry tomato pasta with basil and garlic is the perfect summer recipe
- So quick! Ready in 15 minutes!
- Cherry tomato pasta sauce can be made ahead and kept in the refrigerator or freezer.
- Endless possibilities for additional ingredients to change things up!
- Vegetarian and vegan.
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Recipe
Cherry Tomato Pasta Recipe
This fresh cherry tomato pasta recipe has a homemade sauce made with garlic and is served over angel hair, then just top with basil for an Italian style summer dinner that’s ready in 15 minutes!
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Servings: 4 -6 people
Calories: 590kcal
Ingredients
- 2 pounds cherry tomatoes or grape tomatoes
- 8 cloves garlic
- ¼ cup olive oil
- ½ teaspoon kosher salt plus more for the pasta water
- 1 pound angel hair pasta
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Instructions
-
Bring a large pot of salted water to a boil. (It should taste like the sea.) Slice the tomatoes in half. Cut the garlic cloves into slices, this will allow them to cook gently without burning, and turn into little slices of sweetness!
-
Add the olive oil to a large deep skillet over medium heat. Once shimmering, add the garlic slices and cook for 2-3 minutes, stirring frequently, until soft and translucent, but not brown.
-
Once the water reaches a rolling boil, drop the angel hair into the pan vertically (this will cause it to fan out around the pan and keep it from sticking together) Cook pasta for 3 – 5 minutes. Immediately, add the cherry tomatoes to the pan with the garlic and cook for 3 – 5 minutes, stirring occasionally. Season with ½ teaspoon of kosher salt.
-
Right after you start the pasta cooking, add the cherry tomatoes to the pan with the garlic and cook for 3 – 5 minutes, stirring occasionally. Season with ½ teaspoon of kosher salt.
-
Turn the heat off under the tomatoes, and use tongs to transfer the angel hair pasta directly into the pan with the cherry tomatoes—do NOT drain the pasta! We want the starchy pasta water to thicken the sauce.
-
Stir the pasta and cherry tomatoes together until well combined. (Tongs or two wooden spoons are helpful for this task.) Top with fresh basil leaves and serve immediately.
Notes
- You don’t have to cook the tomatoes at all: If you really want a fresh cherry tomato pasta situation, cook the garlic as directed, then turn off the heat. Add the tomatoes to the pan and give them a stir, then add the noodles.
- Use high-quality pasta: This is so important! You want good quality pasta that holds its texture. DeCecco is one of my favorite brands that is widely available at grocery stores.
- Water should be at a rolling boil before adding pasta: To ensure the pasta cooks properly and quickly, the water should be at a rolling boil, not just kind of simmering with bubbles on the bottom. Remember that when you add the pasta, the water will cool down a bit and it will just take that much longer to boil again, which could leave you with soggy noodles, and no one wants that.
- Don’t substitute larger tomatoes: Larger tomatoes just won’t work with this pasta sauce, they have too much water, too many seeds, and the ribs have an unpleasant texture.
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Nutrition
Calories: 590kcal | Carbohydrates: 96g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 324mg | Potassium: 772mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1110IU | Vitamin C: 54mg | Calcium: 60mg | Iron: 3mg
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