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Cherry Tomato Pasta

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A fresh and vibrant cherry tomato pasta made with juicy tomatoes, garlic, basil, parmesan, and a splash of balsamic vinegar. This simple yet flavorful dish comes together in under 30 minutes and delivers a light, silky sauce that perfectly coats every bite.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 to 20 minutes
  • Total Time: 25 to 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 24 ounces cherry tomatoes, halved
  • 12 ounces short pasta (orecchiette, shells, rotini, penne, or rigatoni)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/3 cup grated parmesan cheese
  • 2 to 3 tablespoons heavy cream
  • 2 to 3 tablespoons tomato paste
  • 1 pinch sugar (optional)
  • 1/2 to 1 cup reserved starchy pasta water
  • 1/4 cup fresh basil, chopped

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve at least 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the halved cherry tomatoes and cook, stirring occasionally, until they begin to burst. Gently press them with the back of a spoon to release their juices and form a chunky sauce.
  4. Stir in Italian seasoning, red pepper flakes, balsamic vinegar, sea salt, and black pepper. Reduce heat to medium and simmer until slightly thickened.
  5. Lower heat to medium-low. Stir in heavy cream and grated parmesan cheese until melted and incorporated.
  6. Add tomato paste and mix until smooth. Add a pinch of sugar if desired to balance acidity.
  7. Gradually stir in reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency.
  8. Add the drained pasta to the skillet and toss thoroughly to coat.
  9. Remove from heat and stir in freshly chopped basil. Serve immediately with extra parmesan if desired.

Notes

  • Reserve pasta water to help create a silky, cohesive sauce.
  • Cook pasta just until al dente since it will continue cooking slightly in the sauce.
  • Simmer longer for a thicker sauce or reduce the amount of pasta water added.
  • Omit cream for a lighter version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
  • Freeze for up to 3 months and thaw overnight before reheating.

Nutrition

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