This cherry tomato pasta recipe keeps things simple while building flavor in layers. It combines roasted cherry tomatoes with a smooth passata sauce for a balanced, fresh finish.
Why You'll Love It
- Simple ingredients, layered for better flavor
- Ready in about 20 minutes
- Light but still satisfying
- Uses a method that stands out from typical tomato pasta
There was a small produce shop near where I used to live that always had trays of ripe cherry tomatoes stacked near the entrance. They weren't complicated ingredients, but once cooked properly, they had a way of turning into something deeper. This recipe reminds me of that approach, simple ingredients handled carefully, letting each step build on the next. It has the same easy, tomato-forward comfort I like in dishes such as pasta alla Norma or Gigi Hadid pasta, where a simple sauce carries the whole meal.
Now I make this when I want a pasta that feels light but still complete. Cooking the tomatoes separately keeps their texture, while the passata creates a smoother base underneath. It's not heavy, and it doesn't try to be; it just comes together in a way that feels balanced and reliable, especially when you want something quick but still thoughtful. If you like simple pasta dinners, it also fits naturally beside recipes like garlic chicken pasta for a slightly heartier option.
Key Ingredients in Cherry Tomato Pasta
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pasta & Olive Oil: I use pasta with extra virgin olive oil because it helps carry the flavor through every layer of the dish.
- Cherry Tomatoes: Cooking them separately is something I like because they soften while still keeping a little texture.
- Passata, Garlic & Basil: I rely on passata for a smooth base, while garlic and basil infuse the sauce and then get removed for a cleaner flavor.
- Salt & Black Pepper: Keeping the seasoning simple is what I prefer here, so the tomatoes stay the focus.
How to Make Cherry Tomato Pasta
You can find the complete printable cherry tomato pasta recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve some pasta water, then drain.
2. Roast the Cherry Tomatoes: Heat extra virgin olive oil in a skillet over medium heat. Add the halved cherry tomatoes and cook for 3 minutes, until softened and slightly charred. Transfer them to a plate.
3. Make the Tomato Sauce: Heat extra virgin olive oil in a large pan over medium heat. Add the passata, garlic, basil, salt, and pepper. Simmer for about 8 minutes, then remove the garlic and basil.
4. Combine and Serve: Toss the pasta in the sauce, adding reserved pasta water as needed. Stir in some roasted cherry tomatoes, then serve with extra roasted tomatoes, fresh basil, and a light drizzle of extra virgin olive oil.
Tips for the Best Cherry Tomato Pasta
Let the Tomatoes Soften Properly: I give them a few minutes, so they develop flavor without breaking down completely.
Don't Rush the Sauce: Letting the passata simmer briefly helps balance the flavor.
What to Serve with Cherry Tomato Pasta
I like serving this with crusty ciabatta or garlic bread to pick up the sauce. A tomato burrata salad works really well alongside it, and something light like lemon mousse finishes the meal without making it feel heavy.
Storage
I keep leftovers in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water.
Try These Pasta Recipes Next!
Recipe
Cherry Tomato Pasta Recipe
Ingredients
- 250 g pasta
- 5 tablespoon extra virgin olive oil - divided
- 100 g cherry tomatoes - halved
- 700 g passata
- 3 cloves garlic
- Fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil, season with salt, add 9 oz (250 g) pasta, and cook according to the package instructions until al dente. Reserve a little pasta water, then drain.
- In a large pan, heat 2 tablespoons extra virgin olive oil over medium heat. Cut 3.5 oz (100 g) cherry tomatoes in half, add them to the pan, and cook for about 3 minutes, until they start to soften and roast. Remove the roasted cherry tomatoes from the pan and set aside.
- In a large pan, add the remaining 3 tablespoons extra virgin olive oil and heat over medium heat. Pour in 24 oz (700 g) passata, add 3 garlic cloves and basil, then season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine.
- Let the sauce simmer for about 8 minutes, allowing the flavors to meld together. Remove the basil and garlic cloves from the sauce.
- Add the cooked pasta to the sauce with a little reserved pasta water to reach your desired sauce consistency. Toss well until the pasta is evenly coated.
- Add some roasted cherry tomatoes to the pasta and toss until combined.
- Serve the pasta on plates. Garnish with the remaining roasted cherry tomatoes, fresh basil leaves, and a little drizzle of extra virgin olive oil. Serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This cherry tomato pasta is so fresh and flavorful! The perfect quick and easy weeknight meal.