Cherry Tomato Pasta Recipe: A Bright and Easy Weeknight Favorite
Bursting tomatoes, fresh basil, and creamy cheese elevate dinner with minimal effort.
Cherry Tomato Pasta: A Bright and Effortless Weeknight Classic
Few recipes capture the spirit of late summer weeknight cooking like a cherry tomato pasta. Bursting with flavor from fresh cherry tomatoes, fragrant basil, and creamy ricotta, this dish is effortless yet feels uniquely special. It’s ready in less than 30 minutes, making it a go-to for busy nights, casual dinner parties, or any time you crave a bowl of bright, comforting pasta.
Why You’ll Love This Cherry Tomato Pasta Recipe
- Fast and Easy: The sauce cooks in the time the pasta boils, making it a true thirty-minute meal.
- Fresh Ingredients: Cherry tomatoes, garlic, and basil are the stars, elevated by good olive oil and two cheeses.
- Customizable: Works with spaghetti or any long pasta; can be made vegetarian or paired with grilled chicken.
- Perfect for Summer (or Anytime): Highlight the sweet abundance of cherry tomatoes at their peak, but the recipe holds up with store-bought tomatoes all year round.
What Makes Burst Cherry Tomato Pasta Special?
This pasta showcases the unique character of cherry tomatoes. As they cook, the tomatoes burst, releasing their juices into the pan and creating a savory-sweet sauce. The flavors are deepened with a quick sizzle of garlic and red pepper flakes, a dollop of tomato paste for richness, and a splash of chicken broth for a silky consistency. The finishing touch—a mound of creamy ricotta and a sprinkle of parmesan—brings everything together, offering both freshness and comfort in every bite.
Ingredient Spotlight: What You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti | 1 lb | Swap with linguine, bucatini, or your favorite long pasta |
| Kosher Salt | 1/2 tsp + for pasta water | Essential for seasoning both water and sauce |
| Olive Oil | 1/4 cup | Use high quality for best flavor |
| Garlic | 4 cloves, crushed | Crushed for maximum aroma |
| Crushed Red Pepper Flakes | 1/2 tsp + for serving | Omit or reduce for less heat |
| Tomato Paste | 2 tbsp | Adds body and richness |
| Cherry Tomatoes | 1 1/2 lb (about 6 cups) | Rinsed and left whole |
| Black Pepper | 1/4 tsp | Freshly ground, to taste |
| Low-sodium Chicken Broth | 1 cup | Vegetable broth can be substituted |
| Fresh Basil | 1/2 cup, chiffonade + more | Cut into thin ribbons |
| Parmesan Cheese | 1/2 cup grated + more | Adds savory richness |
| Whole Milk Ricotta | 1/2 cup, at room temp | Creamy, cool contrast |
Step-By-Step Directions for Cherry Tomato Pasta
- Boil the Pasta: Bring a large pot of generously salted water to a boil. Add spaghetti and cook to al dente according to package instructions. Before draining, reserve 1 cup of the pasta cooking water.
- Start the Sauce: In a wide skillet, heat olive oil over medium. Sauté crushed garlic and red pepper flakes for about 1 minute, until fragrant but not browned.
- Tomato Paste for Depth: Stir in the tomato paste and let it cook for 2 minutes. It should darken slightly and meld with the oil and garlic.
- Add the Tomatoes: Toss in the cherry tomatoes, kosher salt, and black pepper. Allow the tomatoes to toast and soften, stirring occasionally. The skins will begin to split and the juices will release, about 3–5 minutes.
- Simmer to Sauce: Pour in the broth. Lower the heat slightly and simmer until the tomatoes have fully broken down and the sauce is thickened, 5–7 minutes more.
- Finish the Pasta: Add the drained pasta, fresh basil, parmesan, and 1/2 cup of the reserved pasta water into the skillet. Toss gently, adding more pasta water as needed until the sauce lightly coats each strand.
- Serve: Plate the pasta and dot each portion with dollops of ricotta. Top with extra parmesan, basil, and a final drizzle of olive oil if desired.
Tips and Variations
- Grape Tomato Swap: Grape tomatoes can be used, but tend to be more acidic and less sweet. Add a pinch of sugar or a splash of balsamic vinegar for balance.
- Pasta Choices: Spaghetti works well, but linguine, fettuccine, or even short pastas can be used.
- Make it Vegan: Omit parmesan and ricotta, and finish with your favorite plant-based cheese.
- Add Protein: Pair with grilled chicken, shrimp, or serve as a side to roasted salmon.
- Extra Vegetables: Add spinach, zucchini, or roasted peppers for a nutritional boost.
- Make Ahead: The sauce can be made ahead and tossed with hot pasta just before serving.
Nutritional Information
This dish offers a balance of carbohydrates, plant-based nutrients, and protein from cheese. Fresh tomatoes are rich in vitamins C and A, while basil adds antioxidants. Adjust the cheese or use whole wheat pasta for added nutrition as desired.
Serving Suggestions
- Serve as a vegetarian main course with a crisp green salad and crusty bread.
- Pair with a protein (grilled chicken or shrimp) for heartier appetites.
- Complement with a dry white wine or sparkling water with lemon for a refreshing finish.
FAQ: Cherry Tomato Pasta
Are cherry tomatoes and grape tomatoes interchangeable in this pasta?
Yes, you can substitute grape tomatoes, though they are less sweet and more acidic than cherry tomatoes. To create a similar balanced flavor, consider adding a small pinch of sugar or a few drops of balsamic vinegar. Note that grape tomatoes also have a firmer skin; if needed, press gently with a spoon to help them burst during cooking.
Can I make the sauce ahead of time?
Absolutely. Prepare the sauce through the bursting tomato step and refrigerate for up to two days. Reheat gently in a skillet and toss with freshly cooked pasta just before serving.
Is there a vegan way to prepare this dish?
You can skip the ricotta and use a vegan parmesan alternative or finish with a flavored olive oil. Make sure the pasta itself is egg-free.
What’s the best way to store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently on the stovetop with a splash of water.
How can I make this gluten-free?
Use your favorite gluten-free pasta and check that your broth and parmesan are certified gluten-free.
What others are reading
Quick Tips for Weeknight Pasta Success
- Season your pasta water generously: It should taste like the sea—this seasoning carries through the whole dish.
- Reserve pasta water: Its starchiness is essential for a silky, emulsified sauce.
- Don’t overcook the tomatoes: Aim for a mixture of burst and whole tomatoes for great texture.
- Finish with freshness: Always top with extra basil, parmesan, or a swirl of olive oil just before serving for maximum flavor.
Recipe Card: Cherry Tomato Pasta
Ingredients
- 1 pound spaghetti
- Kosher salt, to taste
- 1/4 cup olive oil
- 4 cloves garlic, crushed
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 1/2 pounds cherry tomatoes (about 6 cups)
- 1/4 teaspoon black pepper
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup fresh basil, cut into thin ribbons
- 1/2 cup grated parmesan cheese, plus more as needed
- 1/2 cup whole-milk ricotta cheese, at room temperature
Instructions
- Cook spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of cooking water.
- Heat olive oil in a large skillet. Add garlic and red pepper flakes; sauté 1 minute.
- Stir in tomato paste; cook until darkened, about 2 minutes.
- Add cherry tomatoes, salt, and pepper. Cook until tomatoes start to burst, about 3-5 minutes.
- Add broth; simmer until tomatoes are juicy and saucy, 5-7 minutes.
- Add drained pasta, basil, parmesan, and half of the reserved pasta water. Toss well. Add more water if needed to coat.
- Serve topped with dollops of ricotta, extra basil, and parmesan.
More Quick Pasta Inspiration
- Try swapping ricotta for fresh mozzarella for a bolder dairy hit.
- Add a handful of baby spinach leaves or arugula for a peppery, green boost.
- Mix in chopped olives or roasted red peppers for extra Mediterranean flair.
- For a spicy kick, finish with another pinch of crushed red pepper just before serving.
Frequently Asked Questions
Q: Can I use dried basil instead of fresh?
A: Fresh basil provides the most aroma and flavor impact; if you must use dried, add just a pinch to the sauce while simmering.
Q: What’s the best way to avoid watery sauce?
A: Allow the tomato and broth mixture to simmer until slightly thickened before combining with the pasta. If needed, let it cook a few minutes uncovered, stirring often.
Q: Can I double this recipe for a crowd?
A: Certainly! Use two skillets or a large Dutch oven to prevent overcrowding the pan, which helps the tomatoes sauté rather than steam.
Q: Is this pasta good cold or at room temperature?
A: While best warm, leftovers can be enjoyed at room temperature or as a pasta salad by adding extra ricotta and herbs.
Celebrate Tomato Season—Any Night of the Week
Whether you’re making the most of peak summer cherry tomatoes or reaching for a pint from the grocery store in winter, this easy pasta recipe is a bright spot on any menu. Its effortless preparation, riot of colors, and comforting finish make it a must-try for pasta lovers and seasonal eaters alike. Buon appetito!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a43456097/feta-pasta-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a64492111/cherry-tomato-pasta-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a38985304/angel-hair-pasta-recipe/
- https://www.youtube.com/watch?v=mo8S0pcf_wk
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g61004271/cherry-tomato-recipes/
- https://www.youtube.com/watch?v=INr_gGMDltU
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