Key takeaways
- 12 ounces (340 g) dried pasta
- 1½ pounds (680 g) cherry or grape tomatoes, halved
- 3 tablespoons olive oil, divided
- 3 garlic cloves, thinly sliced
- ¾ teaspoon fine salt, plus more for the pasta water
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ½ cup (120 ml) finely grated Parmesan, plus more to serve
- ¼ cup torn fresh basil, or 1 teaspoon dried oregano
- ½ cup reserved pasta water, added as needed
Cherry Tomato Pasta Recipe: Quick Weeknight Dinner
This cherry tomato pasta recipe makes four servings in about 30 minutes, using a measured amount of pasta water to turn sweet, blistered tomatoes into a simple sauce. Use spaghetti for a silky finish or short pasta for easy serving; either way, cook the pasta just shy of done so it can finish in the tomatoes.
Ingredients
- 12 ounces (340 g) dried pasta
- 1½ pounds (680 g) cherry or grape tomatoes, halved
- 3 tablespoons olive oil, divided
- 3 garlic cloves, thinly sliced
- ¾ teaspoon fine salt, plus more for the pasta water
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ½ cup (120 ml) finely grated Parmesan, plus more to serve
- ¼ cup torn fresh basil, or 1 teaspoon dried oregano
- ½ cup reserved pasta water, added as needed
Cooking times at a glance
| Step | Amount or heat | Time | What to look for |
|---|---|---|---|
| Boil pasta | 12 oz pasta in salted water | 1–2 minutes less than package time | Nearly tender, with a firm center |
| Cook tomatoes | Skillet over medium-high heat | 8–12 minutes | Many tomatoes collapsed; juices look glossy |
| Finish pasta in sauce | Medium heat with pasta water | 1–2 minutes | Sauce clings to pasta instead of pooling |
Pasta brands and shapes vary, so the package time is a starting point, not a guarantee. Taste a piece before draining. Reserve pasta water before you tip the pot out: its starch helps the tomato juices and olive oil cling to the noodles.
Contorno Cherry Tomato Pasta Sauce (11.6 Oz) 330g – Imported Authentic Italian Sugo with Extra Virgin Olive Oil,Tomatoes, & Basil, Gourmet Marinara for Spaghetti & Pizza, Non-GMO
Included for 'Cherry Tomato Pasta Recipe: Quick Weeknight Dinner' because the listing specifies Imported Authentic Italian Sugo with Extra Virgin Olive Oil and Tomatoes, details this guide uses to compare options.
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Agromonte Authentic Italian Cherry Tomato Pasta Sauce (Classic)- Taste of Italy Gourmet Foodie and Chef Gift - Ready to Use, Certified Kosher, Gluten-Free, All Natural 11.64oz (2 pack)
Included for 'Cherry Tomato Pasta Recipe: Quick Weeknight Dinner' because the listing specifies Ready to Use and Certified Kosher, details this guide uses to compare options.
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Mutti Ciliegini Cherry Tomatoes 14oz Can | 1 Pack | Italy’s #1 Tomato Brand
Included for 'Cherry Tomato Pasta Recipe: Quick Weeknight Dinner' because the listing specifies 1 Pack and Italy’s #1 Tomato Brand, details this guide uses to compare options.
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Sonoma Gourmet Cherry Tomato With Basil Pasta Sauce, USDA Organic, Non-GMO, No Sugar Added, Made With Fresh Ingredients, 25 Ounce Jars (Pack of 2)
Included for 'Cherry Tomato Pasta Recipe: Quick Weeknight Dinner' because the listing specifies USDA Organic and Non-GMO, details this guide uses to compare options.
View on AmazonHow to make it
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Start the pasta water. Bring a large pot of water to a boil and salt it well. Add the pasta and stir during the first minute to help prevent sticking. Set a timer for 1–2 minutes less than the package’s shortest suggested cooking time.
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Cook the tomatoes while the pasta boils. Heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Add the halved tomatoes cut-side down when practical, then sprinkle with salt and pepper. Cook for 4–5 minutes without stirring much to encourage browning. Stir, reduce the heat to medium, and cook another 4–7 minutes, until the tomatoes soften and release their juices.
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Add garlic near the end. Stir in the remaining tablespoon of olive oil, garlic, and red pepper flakes, if using. Cook for about 30 seconds, just until fragrant. Garlic can turn bitter if it browns too deeply.
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Reserve water and combine. Before draining, scoop out ½ cup pasta water. Drain the pasta, then add it to the skillet with ¼ cup of the reserved water. Toss over medium heat for 1–2 minutes. Add more water a tablespoon at a time if the sauce looks dry or oily rather than glossy.
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Finish off the heat. Stir in Parmesan and basil. Taste before adding extra salt, since both salted pasta water and cheese contribute seasoning. Serve right away with more Parmesan if you like.
Choose a tomato-cooking method
Skillet: quickest and most controllable
The skillet method in the recipe is a good fit for a weeknight: it takes roughly 8–12 minutes and makes enough tomato juices to coat the pasta. A wide pan gives moisture room to evaporate. If your skillet is small, cook the tomatoes in two batches or expect a softer, more stew-like sauce.
Oven: less stirring, deeper roasting
For a hands-off option, heat the oven to 425°F (220°C). Toss the halved tomatoes with 2 tablespoons olive oil, salt, and pepper on a rimmed baking sheet. Roast for 18–25 minutes, until wrinkled and juicy. Add the garlic for the final 5 minutes so it does not burn. Scrape the tomatoes and their juices into a pan, then finish with pasta and pasta water as directed. This method takes longer overall but suits a batch when you have room in the oven.
Slow stovetop cooking: softer sauce
For a more broken-down sauce, cook the tomatoes over medium-low heat for 15–20 minutes, stirring occasionally. This is useful if you prefer fewer distinct tomato pieces, but it takes longer and may need a splash of pasta water when you combine everything.
Simple substitutions that work
- No fresh basil: Use 1 teaspoon dried oregano in the tomato pan, or finish with chopped parsley. Dried herbs need cooking time; fresh herbs are best stirred in at the end.
- No Parmesan: Use another hard, salty grating cheese, or leave the cheese out and add a little extra olive oil. Without cheese, taste for salt after the sauce is finished.
- Different pasta shape: Use any 12-ounce dried pasta. Short shapes such as penne or fusilli catch tomato pieces; long shapes such as spaghetti are easy to toss into the sauce.
- Need a milder dish: Skip the red pepper flakes. For more heat, add a pinch rather than a large spoonful, then adjust at the table.
- Tomatoes are out of season: Use the ripest small tomatoes you can find. If they taste tart, add a small pinch of sugar only after cooking and tasting; it should balance the acidity, not make the sauce sweet.
Why the sauce sometimes turns watery—or dry
Tomatoes release different amounts of liquid depending on their ripeness and the size of the pan. If the skillet is crowded, they steam instead of browning and may take longer to reduce. Keep cooking until the juices look concentrated, or use a wider pan. If the sauce is already concentrated, add reserved pasta water gradually rather than pouring in the full amount. The goal is a light coating that clings to the pasta.
For leftovers, cool the pasta promptly and refrigerate it in a covered container. It keeps for about 3–4 days under typical food-safety guidance. Reheat gently in a skillet with a tablespoon or two of water; pasta absorbs sauce as it sits, so adding liquid helps loosen it. Fresh basil is best added after reheating.
Quick questions
Can I make the tomato sauce ahead?
Yes. Cook the tomatoes and garlic, cool the sauce, and refrigerate it in a covered container for up to 3–4 days. Cook pasta fresh for the best texture, then warm the sauce and finish the two together with pasta water.
Should I remove the tomato skins?
No. Cherry tomato skins soften as they cook, and peeling them adds time without being necessary for this rustic sauce. If you want a smoother result, crush the cooked tomatoes with a spoon or briefly mash them in the skillet.
