Cherry Tomato Pasta

There’s something irresistibly inviting about a bowl of pasta tossed with the sweetness of ripe cherry tomatoes, freshly grated cheese, and a hint of spice. This Cherry Tomato Pasta comes together in just 30 minutes, making it an ideal weeknight meal or a delightful dish for a casual gathering. The key to its deliciousness is the simplicity of ingredients that highlight the natural flavors of fresh produce.

This recipe is perfect for anyone looking to enjoy a comforting yet vibrant dish. Whether you’re feeding a family or treating yourself, this meal shines any night of the week. You can prep the ingredients ahead of time or store leftovers easily for a quick lunch!

Why You’ll Love This Recipe

• The bright, sweet flavor of cherry tomatoes adds a refreshing twist.
• It takes only 30 minutes, making it quick and easy.
• The creamy burrata on top elevates the dish to gourmet status.
• A balance of textures—al dente pasta and juicy tomatoes—creates a delightful bite.

What You’ll Need

Gather these fresh ingredients to create your Cherry Tomato Pasta.

For the Pasta

• 12 ounces spaghetti
• 3 quarts water (12 cups or 3 liters)
• 1 ½ tablespoons salt (21 grams)

For the Sauce

• 2 pounds cherry tomatoes, halved
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, pressed or grated
• 1 teaspoon salt
• 2 twists black pepper
• ⅛ teaspoon red pepper flakes (or more to taste)
• 15 fresh basil leaves (plus more for garnishing)

For Serving

• ½ cup parmesan cheese, grated (or non-dairy cheese, to taste)
• 1 – 2 burrata (optional, to add on top when serving)

Non-dairy cheese can be used for dietary preferences.

Substitutions & Swaps

• Spaghetti can be swapped for gluten-free pasta.
• Burrata can be replaced with ricotta or omitted.
• Fresh basil can be substituted with dried herbs.
• Use olive oil for sautéing; avocado oil works too.

How to Make It

Follow these simple steps to prepare your Cherry Tomato Pasta.

Boil water

Put a large pot of water to boil. While waiting, cut 2 pounds of cherry tomatoes in half.

Cook pasta

When the water is boiling, add the salt and 12 ounces of spaghetti. Boil the pasta as per package instructions, but reduce the time by 2 minutes.

Make sauce

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the halved cherry tomatoes, season with 1 teaspoon of salt, 2 twists of black pepper, 1 grated clove of garlic, and ⅛ teaspoon red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the pasta is ready.

Toss pasta with sauce

Reserve 1 cup of the pasta cooking water, then drain the pasta and add it to the sauce. Pour in about ½ cup of the reserved pasta water and toss with 15 fresh basil leaves. Finish cooking the pasta in the sauce while stirring for a couple of minutes until al dente. If needed, add more pasta water. Turn off the heat, and add about ½ cup of grated parmesan cheese, stirring until it melts.

Serve

Serve immediately, topping with the cherry tomato sauce, additional fresh basil leaves, and a drizzle of extra virgin olive oil. Optionally, add creamy burrata on top.

How to Store It

Fridge: Store in an airtight container for 3-4 days.
Freezer: No, because of the fresh ingredients.
Reheat: Use the microwave or stovetop, reheating until warm.

Tips for Best Results

• Use ripe cherry tomatoes for the best flavor.
• Adjust the red pepper flakes to match your spice preference.
• Toss pasta with a bit of the reserved water to keep it moist when serving.
• Grate the parmesan cheese fresh for a creamier texture.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with crusty bread to soak up the sauce.
• Enjoy with a glass of white wine for a lovely dinner.