This cherry tomato pasta with passata combines a smooth garlic-and-basil sauce with separately charred tomatoes for texture. Everything cooks alongside the spaghetti, bringing the dish together in 20 minutes with a glossy, well-coated finish.
Why You'll Love this Cherry Tomato Pasta
- Smooth sauce: Passata coats the spaghetti evenly while garlic and basil gently infuse the sauce.
- Two tomato textures: The smooth base contrasts with charred cherry tomatoes that retain some shape.
- Efficient method: The tomatoes and passata cook while the spaghetti boils, keeping the total time to 20 minutes.
- Simple ingredients: This pasta needs only eight ingredients, including the salt and pepper.
There was a small produce shop near my old home that always displayed trays of ripe cherry tomatoes. I still think about those tomatoes when I make this cherry tomato pasta with passata. The dish has the same tomato-forward comfort I enjoy in pasta alla Norma. However, cooking the cherry tomatoes separately gives this recipe its own character. That simple method is why I still choose it when I want a lighter pasta dinner.
I like how the passata creates a smooth tomato sauce while the basil and garlic infuse it. The charred tomatoes add deeper flavor and a softer texture while still holding their shape. Cooking them separately prevents the pieces from disappearing into the smooth sauce. This layered approach feels lighter than my Gigi Hadid pasta, while the sauce still coats every strand. That contrast is what makes the recipe work so well for me.
Key Ingredients in Cherry Tomato Pasta
You will find the complete measurements in the recipe card, but these ingredients shape the finished pasta.
- Spaghetti and olive oil: I use spaghetti because the passata coats the long strands evenly. Olive oil carries the tomato flavor throughout the dish.
- Passata: For me, passata creates the smooth base that makes this pasta feel complete without relying on cream.
- Cherry tomatoes: I cook them separately so they become charred and tender without disappearing into the sauce.
- Garlic and basil: I let both ingredients infuse the passata, then remove them before combining the sauce with the spaghetti.
How to Make Cherry Tomato Pasta with Passata
The spaghetti, cherry tomatoes and passata sauce cook at the same time, helping the recipe come together quickly. You can find the complete printable cherry tomato pasta recipe with measurements below.
1. Cook the spaghetti: Boil the spaghetti in salted water according to the package instructions until al dente. Reserve some pasta water before draining.
2. Char the tomatoes: Cook the halved cherry tomatoes cut-side down in olive oil until softened and charred underneath. Transfer them to a plate.
3. Prepare the passata sauce: Simmer the passata with olive oil, garlic, basil, salt, and black pepper. Remove the garlic and cooked basil.
4. Combine and serve: Toss the spaghetti with the sauce and enough pasta water to adjust the consistency. Add the tomatoes, fresh basil, and olive oil.
Tips for Cherry Tomato Pasta with Passata
- Keep the tomatoes intact: Cook them only until softened and charred, so they retain some shape.
- Let the sauce simmer: The full simmer gives a smooth sauce with a clear garlic and basil flavor.
- Serve it promptly: Plate the pasta immediately while the sauce remains glossy and the tomatoes still have texture.
Storage
I keep leftover cherry tomato pasta in an airtight container in the refrigerator for up to two days. When reheating, I add a splash of water and warm it gently.
What to Serve with Cherry Tomato Pasta
I like serving this pasta with homemade ciabatta or air fryer garlic bread to collect the sauce. A tomato burrata salad also works well alongside it.
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Recipe
Cherry Tomato Pasta With Passata
Ingredients
- 250 g spaghetti
- 7 tablespoon extra virgin olive oil - divided
- 100 g cherry tomatoes - halved
- 700 g passata
- 3 cloves garlic
- 8 fresh basil leaves - plus 4-5 leaves for garnish
- ½ teaspoon salt - plus more for the pasta water
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil and season it with salt. Add 250 g spaghetti and cook according to the package instructions until al dente. Prepare the tomatoes and passata sauce while the spaghetti cooks. Reserve a little pasta water, then drain.
- Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Arrange 100 g cherry tomatoes, halved, cut-side down. Cook for about 3 minutes until softened and charred underneath, then transfer them to a plate.
- Meanwhile, heat 3 tbsp extra virgin olive oil in a separate large pan over medium heat. Add 700 g passata, 3 cloves garlic , and 8 fresh basil leaves. Season with ½ tsp salt and ¼ tsp ground black pepper.
- Stir the passata sauce and simmer for about 8 minutes. Remove the garlic cloves and cooked basil leaves.
- Add the drained spaghetti and a little reserved pasta water to the sauce. Toss until the spaghetti is evenly coated and the sauce reaches the desired consistency.
- Fold some of the charred cherry tomatoes through the spaghetti. Divide the pasta among four plates and add the remaining tomatoes. Garnish with 4-5 sliced basil leaves and drizzle with the remaining 2 tbsp extra virgin olive oil.
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.