Cherry Tomato Pasta : A Simple and Flavorful Weeknight Recipe
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
If you’re looking for a quick pasta dish that bursts with fresh flavor, this Cherry Tomato Pasta recipe is perfect. Made with cherry tomatoes straight from the vine, garlic, olive oil, and fresh basil leaves, this meal is simple yet impressive, and its an accidentally vegetarian pasta recipe. It’s an easy way to enjoy vegetables in a comforting, colorful pasta bowl.
Ingredients:
- 1 box whole wheat spaghetti
- 5 cloves garlic, thinly sliced
- 2 cups cherry tomatoes, halved
- 2 tbs sun dried tomatoes, chopped
- 1 tsp chilli flakes
- 1/2 cup basil, sliced
- 1 tsp salt to taste
- 1 tbs pepper
- 1/4 cup parmesan, shredded
Instructions:
- Bring a pot of salted water to a boil. Once boil is reached, drop in pasta and cook until soft. Save 1 cup of the water the pasta cooked in and set aside. Discard the rest.
- While the pasta is boiling, place an oiled on stick frying pan over medium heat. Once temperature has been reached drop in the garlic. Mix and swirl the garlic in the oil, you don't want garlic slices to brown. This flavours the oil. After 1 minutes drop in the chopped sun dried tomatoes and cherry tomatoes. Stir and cook for 3 minutes.
- Next up, increase the heat of the frying pan to medium high and add in 1/2 cup of pasta water. Move the mixture around and then add in the noodles. Using tongs mix everything together and then add in the second 1/2 cup of pasta water to the noodles. Stir and add in sliced basil, salt, and black pepper.
- Serve each guest hot pasta and top with chilli flakes, parmesan cheese, lemon zest, salt, and pepper.
Why This Cherry Tomato Pasta Recipe Works
This pasta dish combines cooked pasta with fresh veggies like zucchini, yellow squash, and even broccoli for added crunch. The sauce is light and made from cherry tomatoes, garlic, and olive oil. A sprinkle of parmesan cheese or mozzarella adds richness, while fresh herbs like parsley, oregano, and mint bring brightness. It’s great for weeknights, potluck dinners, or as a garden pasta salad for summer gatherings.
Tips for Perfect Tomato Pasta Seasoning
Salt your water well: Salting the water seasons the pasta from the inside out and helps enhance the overall flavor of the dish.
Save pasta water: This starchy liquid is key for creating a silky, flavorful sauce that coats the noodles beautifully.
Use fresh herbs: Fresh basil elevates the flavor and adds a vibrant, aromatic note to the dish.
Simple Ingredients
I love to use cherry tomatoes fresh from my garden for this pasta, but store bought does just fine. And the sun dried tomatoes in oil really ramps up the flavour here.
Tips and Variations for the Best Flavor
- For a cold dish, try turning this recipe into a garden pasta salad. Toss the noodles with Italian dressing, cucumber, olives, red onion, and fresh herbs for a refreshing potluck option.
- Use gluten-free pasta for a completely gluten-free version.
- For extra crunch, add diced red onion or more bell peppers.
- Leftovers? Store them in an airtight container in the refrigerator and reheat in the microwave with a splash of water to bring back the sauce texture.
- If you’ve got some extras kicking around your kitchen, I throw in some other ingredients now and then for a bit of variety. It doesn’t need it, but I love that this recipe is so versatile. For some extra flavour toss in any of the following: Mozzerella, feta cheese, a small zucchini, yellow squash, broccoli, red pepper flakes, peas, asparagus, Italian dressing, olives. Really, whatever needs to be used in your fridge, toss that in! The best is a little lemon juice and kosher salt.
- This is a vegetarian pasta recipe, but would go great with some bacon or grilled chicken.
Try it Out!
This Cherry Tomato Pasta is proof that simple ingredients can create incredible flavors. Whether you’re cooking for your family or making a quick meal for yourself, this recipe is a keeper. Pair it with a green salad and a slice of crusty bread, and you’ve got the perfect Italian-inspired dinner.
Other Recipes You Will Love!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
Similar recipes
Rate & leave a comment
2 Comments
— End of comments —
— No more comments to load —
This was delicious!! Thank you for sharing the recipe! It will definitely be a repeat on my dinner menu’s!
So happy to hear you liked this recipe, Darlene! Thanks for sharing!