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Cherry Tomato Pasta Recipe

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4 from 42 reviews

This Cherry Tomato Pasta is a quick and vibrant Italian-inspired dish that combines burst cherry tomatoes, creamy parmesan, and fresh basil for a comforting yet fresh pasta experience. Ready in just 25 minutes, it’s perfect for a satisfying weeknight dinner or a simple gathering with friends.

Ingredients

Pasta and Sauce

  • 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 cup grated parmesan cheese
  • 2-3 Tbsp heavy cream
  • 2-3 Tbsp tomato paste
  • Pinch of sugar (optional)
  • ½ - 1 cup reserved starchy pasta water
  • ¼ cup fresh basil (chopped)

Instructions

  1. Boil the Pasta: Bring a large pot of water to a rolling boil. Add the pasta and cook it until al dente according to package instructions. Be sure to reserve about ½ to 1 cup of the starchy pasta water before draining, as this will help adjust the sauce consistency later.
  2. Sauté Garlic: While the pasta cooks, heat a large pan over medium-high heat. Add the olive oil and once it shimmers, add the minced garlic. Stir and sauté for about 1 minute until fragrant but not browned.
  3. Cook Tomatoes: Add the halved cherry tomatoes to the pan. Cook them, stirring occasionally, until they begin to burst. Use the back of a spoon to press down and smash the tomatoes, allowing them to break down and create a sauce. Continue simmering until all the tomatoes have softened completely. Then season with sea salt, pepper, Italian seasoning, red pepper flakes, and balsamic vinegar—stir well to combine all flavors.
  4. Add Cream and Cheese: Lower the heat to medium-low. Stir in the heavy cream and grated parmesan until the cheese melts fully into a creamy mixture. Next, blend in the tomato paste for extra richness. If desired, add a pinch of sugar to balance acidity.
  5. Adjust Sauce Consistency: Gradually add the reserved starchy pasta water, about ¼ cup at a time, stirring continuously until the sauce reaches your preferred thickness. The sauce should be creamy but not too runny.
  6. Combine Pasta and Sauce: Toss the drained pasta into the pan with the sauce, mixing well so every piece is coated. Remove from heat and stir in the freshly chopped basil for a burst of fresh aroma.
  7. Serve: Plate the pasta and garnish with additional fresh basil and a generous sprinkling of freshly grated parmesan cheese. Enjoy hot for the best flavor and texture.

Notes

  • Reserving pasta water is essential to achieve a silky sauce consistency.
  • Using fresh cherry tomatoes enhances the natural sweetness and creates a vibrant sauce.
  • Adjust the amount of red pepper flakes for desired heat level.
  • The pinch of sugar is optional and helps balance the tomato’s acidity if needed.
  • For a lighter version, you can substitute heavy cream with half-and-half or omit it altogether.
  • Short pasta shapes with ridges or curves like orecchiette or rotini work best to hold the sauce.

Find it online: https://recipethrive.com/cherry-tomato-pasta-recipe/