Name: Cherry Tomato Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 Tbsp olive oil; 4 garlic cloves (minced); 24 oz cherry tomatoes (halved); 12 oz short pasta (uncooked, such as orecchiette, shells, or rotini); 2 tsp Italian seasoning; 1/2 tsp red pepper flakes; 1 tsp balsamic vinegar; ½ tsp sea salt; ½ tsp pepper; 2-3 Tbsp heavy cream; 2-3 Tbsp tomato paste; Pinch of sugar (optional); ⅓ cup grated parmesan cheese; ½ – 1 cup reserved starchy pasta water; ¼ cup fresh basil (chopped)

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Introduction

This Cherry Tomato Pasta is a vibrant and comforting dish that combines sweet, bursting cherry tomatoes with a creamy, flavorful sauce. It’s a quick and easy meal perfect for any weeknight, yet impressive enough for guests.

A close-up of a white pan filled with orecchiette pasta coated in a rich, red tomato sauce, mixed with chunks of light-colored chicken and small pieces of red tomato. The pasta shows a smooth and slightly glossy texture, with scattered fresh green basil leaves on top, adding color contrast. The pan has gold handles visible in the foreground, and it sits on a white marbled surface with a few small yellow cherry tomatoes nearby. Photo taken with an iphone --ar 4:5 --v 7

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 cup grated parmesan
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

Step 1: Bring a large pot of water to a boil. Add the pasta and cook until al dente. Be sure to reserve some of the pasta water before draining.
Step 2: While the pasta cooks, heat a large pan over medium-high heat. Add olive oil and, once shimmering, stir in the minced garlic. Cook for about 1 minute until fragrant.
Step 3: Add the halved cherry tomatoes to the pan. Cook, stirring occasionally, until they begin to burst. Press down on the tomatoes to help them break down. Simmer until the tomatoes fully break down into a sauce.
Step 4: Stir in the salt, pepper, Italian seasoning, red pepper flakes, and balsamic vinegar. Mix well to combine all flavors.
Step 5: Reduce heat to medium-low. Add heavy cream and grated parmesan. Stir until the parmesan melts completely. Then, mix in the tomato paste. If desired, add a pinch of sugar to balance acidity.
Step 6: Gradually add reserved pasta water to thin the sauce to your liking. Add about 1/4 cup at a time. The sauce will thicken slightly as it continues to heat.
Step 7: Toss the cooked pasta into the sauce. Remove from heat and stir in fresh chopped basil. Serve immediately, garnished with extra basil and parmesan cheese.

Tips & Variations

Use any short pasta you enjoy, such as fusilli, penne, or farfalle, to hold the sauce well.
If you prefer a lighter sauce, substitute the heavy cream with half-and-half or omit it entirely for a fresher tomato taste.
Add cooked chicken, shrimp, or sautéed vegetables for extra protein and variety.
For a vegan version, skip the parmesan or use a plant-based cheese alternative and substitute cream with coconut cream or cashew cream.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce if it has thickened.

How to Serve

A white scalloped bowl filled with about three layers of orecchiette pasta covered in a bright orange-red tomato sauce, mixed with fresh green basil pieces, and topped with a small bunch of whole basil leaves in the center. The pasta is creamy and glossy, with bits of red tomatoes visible among the shells. There are tiny white shreds of cheese sprinkled lightly over the top. The bowl sits on a white marbled surface, with scattered fresh basil leaves and a whole red tomato nearby, along with a white and gray striped napkin and a fork with a black handle and gold neck on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, canned cherry or grape tomatoes can be used. Drain excess liquid and cook them similarly, but the flavor will be slightly different—still delicious!

How do I prevent the garlic from burning?

Cook garlic on medium to medium-high heat and stir constantly for about one minute. Remove from heat if it smells bitter or looks browned, as burnt garlic can taste bitter.