This simple cherry tomato pasta pairs sweet burst tomatoes, garlic, fresh basil, and mozzarella pearls for a light, flavorful dish that comes together in about 15–20 minutes.
At the farmers’ market this season, ripe cherry tomatoes are everywhere and perfect for quick, fresh recipes. While there are many ways to enjoy tomatoes—tarts, creamy sauces, or roasted versions—this cherry tomato pasta is one of the simplest and most frequent meals I make when a pint of tomatoes is on hand.
It’s an easy, comforting dish that highlights the tomatoes: plenty of garlic, a bit of onion, fresh herbs, and a soft cheese if you like. You can easily leave the cheese out for a dairy-free version. If you’re wondering what to do with an abundance of cherry tomatoes, try this recipe for a fast weeknight dinner or a light summer lunch.
The technique is straightforward: cook the pasta, sauté aromatics in olive oil, add the cherry tomatoes and cook until they begin to burst, then toss everything together with basil and mozzarella pearls. A splash of reserved pasta water helps bring the sauce together into a silky coating for the pasta.
Why You’ll Love This Cherry Tomato Pasta Recipe
- Seasonal flavor: Late-summer cherry tomatoes are sweet and juicy, and this recipe showcases them perfectly.
- Fast and simple: Ready in under 20 minutes—ideal for busy weeknights.
- Few ingredients: Minimal pantry staples and fresh produce create big flavor.
- Light and fresh: Olive oil, basil, and tomatoes make a bright, summery dish.
- Versatile: Serve it as a main, a side, or adapt it with proteins and vegetables.
Ingredient Notes
Linguine
Linguine works well because its slightly flat shape catches the light tomato sauce. Spaghetti or fettuccine are good substitutes, and short pasta shapes can be used if preferred.
Olive Oil
Use a good-quality extra virgin olive oil as the base of the sauce for richness and subtle fruitiness.
Onion
Finely chopped yellow onion adds gentle sweetness and depth. Red onion or shallots are acceptable alternatives.
Garlic
Fresh minced garlic gives the classic savory note—add it after the onion softens and cook briefly so it becomes fragrant but not bitter.
Cherry Tomatoes
The tomatoes are the star: they burst when cooked, releasing juices that form a fresh, bright sauce. A mix of colors looks beautiful on the plate. Grape tomatoes can be used but often have thicker skin and are slightly less juicy; regular diced tomatoes or canned whole tomatoes also work in a pinch.
Sugar
A small pinch of sugar balances tomato acidity and enhances their natural sweetness without making the dish sweet.
Red Pepper Flakes
Crushed red pepper adds a gentle heat. Adjust the amount to your taste.
Mozzarella Pearls
Mozzarella pearls (bocconcini) soften when tossed with warm pasta, adding creaminess. If you don’t have pearls, cut fresh mozzarella into small cubes, or omit for a dairy-free version.
Basil
Fresh basil added at the end keeps its bright flavor and aroma and pairs beautifully with tomatoes.
Parmesan Cheese
A sprinkle of grated Parmesan at the table adds a salty, nutty finish. Swap in nutritional yeast for a vegan alternative.
Step by Step Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente, then drain, reserving a cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Sauté the finely chopped onion 2–3 minutes until softened, then add the minced garlic and cook about 30 seconds until fragrant.
- Increase heat to medium-high and add the cherry tomatoes, sugar, salt, and pepper. Cook 7–8 minutes, tossing occasionally, until the tomatoes start to burst. Gently crush some of the tomatoes with the back of a spoon or spatula to release juices and form a chunky sauce.
- Add the drained pasta to the skillet with the tomatoes. Stir in crushed red pepper, mozzarella pearls, and fresh basil, tossing to combine.
- If the sauce needs loosening, add a splash of the reserved pasta water and toss until the sauce coats the noodles. Serve with shredded Parmesan and extra basil.
- Plate and top with additional Parmesan and basil, then enjoy while warm.
Recipe Tips
Use ripe tomatoes: The riper the cherry tomatoes, the better the flavor. Farmer’s market or homegrown tomatoes make this dish shine.
Watch the garlic: Add garlic after the onions have softened and cook just until fragrant to avoid bitterness.
Burst tomatoes gently: Crush some tomatoes to release their juices, but leave plenty whole for texture.
Reserve pasta water: Starchy pasta water binds the sauce to the pasta and lets you adjust the consistency; it’s also useful when reheating leftovers.
Serving Suggestions
This cherry tomato pasta is versatile and pairs well with many sides:
- Garlic bread for a classic pairing.
- Grilled chicken or another simple protein to make it more substantial.
- A light green salad with a tangy vinaigrette to balance the dish.
- Grilled vegetables for a hearty vegetarian meal.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or a drizzle of olive oil to loosen the sauce. For best results, keep pasta and sauce separate if you know you’ll have leftovers, then combine and reheat when ready to serve.
Grape tomatoes are typically more oblong with thicker skin, while cherry tomatoes are rounder, often juicier, and slightly sweeter.
Use grape tomatoes, diced fresh tomatoes, or canned whole tomatoes if cherry tomatoes aren’t available.
Yes—thaw them first. They may release more liquid and yield a slightly thinner sauce.
It can easily be made vegan by omitting the mozzarella and Parmesan or substituting vegan alternatives.
Cherry Tomato Pasta
Ingredients
- 1 lb linguine
- 1/4 cup olive oil
- 1/2 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 3 pints cherry tomatoes
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 cup mozzarella pearls
- 1/2 cup chopped fresh basil
- Shredded Parmesan for serving
Instructions
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Bring a pot of generously salted water to a boil. Add the pasta and cook until al dente. Drain, reserving some pasta water.
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Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until softened, 2–3 minutes, then add garlic and cook 30 seconds more.
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Raise heat to medium-high and add cherry tomatoes, sugar, salt, and pepper. Cook 7–8 minutes until tomatoes begin to burst, crushing some to release juices and create a chunky sauce.
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Return pasta to the pan with the tomato sauce. Add crushed red pepper, mozzarella pearls, and basil, tossing to combine. Add reserved pasta water to loosen if needed and serve with shredded Parmesan.