This Cherry Tomato Pasta is packed with juicy tomatoes, fresh basil, balsamic, and Parm for an easy dinner everyone loves!
Author’s Notes
Where My Tomato Obsession Began
My parents were big gardeners when I was growing up, and their specialties were tomatoes and zucchini. As a kid, I loved when my mom turned all that zucchini into her famous bread, muffins, or pasta.
But the garden tomatoes? Nothing beat those for me, especially the cherry and grape tomatoes, which were always my favorite. My mom would roast them until soft and jammy, then spread them over toasted sourdough. Even now, it’s still one of my favorite snacks or light lunches.
When I want to turn really good cherry tomatoes into a full meal though, this cherry tomato pasta is always my first choice. It’s quick, easy, and truly blow-your-mind good. Not in the heavy, loaded-with-cream-and-cheese kind of way, but in that fresh, light, “wow, this is incredible and I’m not going to feel sick afterward” kind of way. Haha!
Cherry Tomato Pasta Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Cherry & yellow tomatoes | Use ripe, firm tomatoes for the best flavor. Halve them so they soften and become jammy. |
| Olive oil, red onion & garlic | Use the best possible olive oil and finely dice the onion (as small as possible!) so it melts into the sauce. |
| Italian seasoning, red pepper flakes, salt & pepper | Adjust the red pepper flakes to control the heat, then season the finished pasta to taste. |
| Balsamic vinegar & honey | Balsamic and honey balance this cherry tomato pasta. Add extra honey if the tomatoes are tart. |
| Bucatini, fresh basil & Parmesan | Reserve pasta water before draining (it’s essential for the sauce!), ribbon the basil, and grate Parmesan fresh for serving. |
Chelsea’s Notes
Tips for the Best Cherry Tomato Pasta
- Let the tomatoes sit briefly: Give them time without stirring so they can blister and develop deeper flavor.
- Don’t rinse the pasta: The starch helps the sauce cling to it nicely.
- Toss thoroughly: Use tongs to toss the pasta vigorously with the sauce and pasta water until everything looks silky and well combined.
What to Serve With Cherry Tomato Pasta
- Garlic bread or focaccia for soaking up the extra sauce
- A simple garden salad with a light dressing
- Grilled or baked chicken for an easy protein boost
- Roasted asparagus, broccoli, or green beans
- My favorite caprese salad with quinoa
Storage
Like most pasta dishes, this cherry tomato pasta is best straight off the stovetop. Call everyone to the table while you drain the pasta, then toss and serve immediately!
More Amazing Pasta Recipes
Cherry Tomato Pasta
Equipment
Ingredients
- 1/4 cup olive oil plus more for finishing
- 1 red onion very finely diced (1 cup)
- 1 pint cherry tomatoes halved (2 cups)
- 1 pint yellow cherry tomatoes halved (2 cups)
- 1 tablespoon finely minced garlic
- 2 teaspoons Italian seasoning
- 1/8 teaspoon red pepper flakes optional, plus more if desired
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper
- 8 ounces bucatini pasta plus 1 cup reserved cooking water, see note 1
- 1/2 cup loosely packed fresh basil leaves see note 2
- Parmesan cheese for serving
Instructions
- Heat 1/4 cup olive oil in a large, heavy-bottomed skillet over medium-high heat. Once oil is shimmering, add the finely diced onion. Sauté until onion is softened and lightly golden, about 3-5 minutes.
- Reduce the heat to medium. To the skillet, add the halved cherry tomatoes, minced garlic, Italian seasoning, optional red pepper flakes, balsamic vinegar, and honey. Season the mixture with 1/2 tsp of salt and 1/4 tsp of pepper (or to taste). Cook until tomatoes begin to soften, about 5–6 minutes, stirring occasionally. As tomatoes soften, smash them with the back of a wooden spoon. Continue cooking for 2–4 more minutes or until the mixture forms a chunky sauce.
- In the meantime, fill a large pot with 12 cups of water and bring to a boil. Add 1 tablespoon salt, followed by the pasta. Cook for 1 minute less than the package directions for al dente. Before draining, reserve 1 cup of the pasta cooking water.
- Remove the skillet from the heat. Transfer the drained pasta directly from pot into the skillet with the tomato sauce. Gradually add in 1/2 cup reserved pasta water while tossing with tongs until the pasta is well-coated with the sauce. If necessary, add more pasta water. Sprinkle in the ribboned fresh basil. Taste and adjust the seasoning as needed.
- Divide among plates. Finish each serving with a drizzle of olive oil and use a microplane to grate fresh Parmesan right on top. Enjoy immediately!
