Burst Cherry Tomato Pasta
This burst cherry tomato pasta has sweet, jammy tomatoes, garlic, shallots, Parmesan, and fresh basil that gets cooked down into a simple sauce that coats every strand of spaghetti. It’s light, fresh, and packed with so much fun summer flavor using just a handful of everyday ingredients.
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This is one of those recipes I keep coming back to every. single. summer.
Especially during tomato season when cherry tomatoes are overflowing in my garden. The tomatoes and the skillet do all the heavy lifting here, bursting as they cook and creating the most delicious silky sauce without needing cream or butter. We served it alongside crispy chicken cutlets for a complete meal.
Why You’ll Love This Cherry Tomato Pasta
- Ready from start to finish in just 30 minutes, making it perfect for busy weeknights.
- The sauce is made almost entirely from fresh ingredients.
- It’s simple enough for picky eaters.
- Easily customizable with extra vegetables or your favorite protein. If we have extra squash growing in the garden, I’ll cook it separately and throw it in.
- It feels light and fresh while still being incredibly satisfying.
Ingredient Notes
Cherry or grape tomatoes: As they cook, they soften, burst, and release all of their sweet juices, creating the base of the sauce. The riper they are, the better. If they’ve been sitting on the counter or fridge for a week or so and start getting a bit wrinkly, these are perfect for cooking them down to a sauce.
Shallot: Adds a subtle sweetness that complements the tomatoes without overpowering them. A small yellow onion can be substituted if needed.
Garlic: Fresh garlic is a must here. It infuses the olive oil with so much flavor.
Spaghetti: Classic spaghetti works beautifully, but linguine, bucatini, or fettuccine are all great options too.
Parmesan cheese: Freshly grated Parmesan melts much more smoothly into the sauce than the pre-shredded variety. I’ve used this MicroPlane to shred Parmesan cheese from the block, it comes out super fine and the reason I never buy grated Parmesan from the store anymore.
Fresh basil: Ties everything together.
Reserved pasta water: Don’t skip this step. The starchy pasta water helps bring the sauce together and creates that silky finish that clings to the pasta.
Tips To Perfect Your Pasta Game
- Salt your pasta water generously. It’s your first opportunity to season the pasta so season it well. The pasta water should be as salty as the ocean as the Italians say.
- Cook the garlic just until fragrant. Garlic burns quickly and can become bitter if browned.
- Keep the skillet covered while the tomatoes cook to help them soften and burst faster.
- Use the back of a wooden spoon to gently press the tomatoes once they’ve softened. This releases even more juices and creates a richer sauce.
- Add the Parmesan off the heat or over low heat while tossing constantly so it melts smoothly into the sauce.
- Save more pasta water than you think you’ll need. A splash at the end can make all the difference if the sauce thickens too much.
So Many Variations To Try With This One
- Top with crispy chicken cutlets for a complete meal. This is our go-to every time! I love using the base recipe from my chicken parmesan recipe, I skip the Italian seasoning, marinara sauce, and mozzarella cheese and get the most perfect chicken cutlet every time!
- Stir in fresh spinach during the last minute of cooking until wilted.
- Add sautéed mushrooms or zucchini for extra vegetables.
- Toss in cooked shrimp or cooked salmon for an easy seafood version.
- Swap the spaghetti for your favorite short pasta like rigatoni or penne.
- Finish with creamy burrata or fresh mozzarella for an extra indulgent twist. Burrata will always be my favorite.
- Add extra red pepper flakes if you like a little more heat.
What to Pair With This Burst Cherry Tomato Pasta
This pasta is delicious served with crispy chicken cutlets, but it’s just as good alongside grilled chicken, Italian sausage, or garlic butter shrimp. Round out the meal with a simple arugula salad, Caesar salad, or roasted broccoli. And don’t forget some warm crusty bread or garlic bread to soak up every last bit of that flavorful tomato sauce. Yum!
If you love this pasta recipe, I bet you’ll love these too!
- Marry Me Chicken
- Penne Pasta Bake
- Cajun Shrimp Fettuccine Alfredo
- Roasted Tomato Soup
- Lobster Mac And Cheese
If you make this Burst Cherry Tomato Pasta, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it. Or, better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Burst Cherry Tomato Pasta
Ingredients
- 12 oz spaghetti
- 2 tablespoons olive oil, plus more for drizzling
- 1 shallot, sliced
- 3 cloves garlic, minced
- 2 pints cherry tomatoes
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper, plus more to taste
- ¼ teaspoon red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ¼ cup sliced fresh basil, plus more for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic. Cook for about 30 seconds, stirring often, until fragrant but not browned.
- Add the cherry tomatoes, salt, black pepper, and red pepper flakes, if using. Cover and cook for 8–10 minutes, stirring occasionally, until the tomatoes begin to burst and become jammy. Use the back of a wooden spoon to gently press the tomatoes to help create the sauce.
- Add the cooked pasta to the skillet along with ¼ cup of the reserved pasta water. Toss until the pasta is evenly coated.
- Stir in the Parmesan cheese and basil.Continue tossing until the cheese melts into the sauce. Add additional pasta water (a splash at a time) if needed. Adjust with salt and pepper.
- Serve immediately with extra Parmesan, fresh basil, and a drizzle of olive oil.
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