Cherry Tomato Pasta Recipe

Cherry tomato pasta with roasted blistered tomatoes, fresh basil, and spaghetti in rich homemade tomato sauce

This cherry tomato pasta recipe combines lightly roasted cherry tomatoes with a rich passata sauce, garlic, and basil to create a simple pasta with layered flavor and a smooth, well-coated finish.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 15

Total Time 20

Ingredients

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

Divide the Oil Properly: Use part of the olive oil for roasting the cherry tomatoes, and I like to keep the rest for the passata sauce so each layer has its own flavor.

Remove the Garlic and Basil: I take them out after simmering because they infuse the sauce without making the final pasta too strong.

Add Pasta Water Slowly: Add a little at a time, and I like to stop once the sauce turns smooth and coats the pasta without becoming watery.

Serve It Fresh: I like to serve this cherry tomato pasta right away while the sauce is glossy and the tomatoes still hold their texture.

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