This Cherry Tomato Basil Pasta is an easy 30-minute weeknight dinner that celebrates ripe, sweet cherry tomatoes. Fresh basil and parsley, garlic, onion, and freshly grated Parmesan come together in a silky pan sauce—no canned tomatoes, no heavy cream—just bright, simple ingredients at their best. It’s the kind of summer pasta you’ll want to make again and again while tomatoes are at their peak.
There’s something about a bowl of ripe cherry tomatoes on the counter in summer that inspires a simple, flavorful meal. This recipe is intentionally straightforward so the tomatoes can shine: halved cherry tomatoes cooked until they break down into a glossy, jammy sauce, brightened with fresh herbs and rounded out with Parmesan. It takes about 30 minutes from start to finish and relies mostly on pantry staples and garden herbs.
The sauce forms right in the pan from the tomatoes, olive oil, onion, garlic, and herbs. A splash of starchy pasta water and freshly grated Parmesan emulsify everything into a silky coating that clings to each strand of pasta. The final result tastes like a restaurant plate—light, fresh, and deeply satisfying—yet it’s quick enough for a weeknight.
Why This Cherry Tomato Basil Pasta Is Worth Making
If you have a pint or two of cherry tomatoes sitting on the counter, this is a perfect way to use them. Cherry tomato season is short and intense; when they’re ripe and juicy you don’t need much else. A little olive oil, some garlic and onion, a handful of herbs, and good Parmesan are all it takes.
This is a recipe I return to every summer because it reliably produces great results. The tomatoes soften, burst, and release sweet, slightly acidic juices into the pan. Stir in fresh herbs, toss with pasta and some reserved pasta water, add Parmesan, and you’ll have a glossy, restaurant-worthy sauce in about 20 minutes. Simple Mediterranean flavors, maximum payoff.
Recipe Ingredients
- Cherry tomatoes: Two pints, halved. Halving speeds up breakdown and releases more juice. Any color works—mix red, orange, and yellow for added visual interest and flavor complexity. Grape tomatoes can be used as well.
- Olive oil: Extra virgin, 4 tablespoons. Use a good-quality oil because its flavor is noticeable in the finished dish.
- Yellow onion: One small, diced. Cooking the onion before the tomatoes adds subtle sweetness and body to the sauce.
- Garlic: Four cloves, minced. Add after the onion softens so it becomes fragrant without burning.
- Fresh basil and fresh parsley: About 1/4 cup chopped basil and 1 tablespoon chopped parsley. Basil brings aromatic sweetness; parsley adds brightness and balance.
- Parmesan: One cup freshly grated. Freshly grated cheese melts into the sauce and contributes creaminess and savory depth.
- Pasta: 12 ounces, cooked al dente in well-salted water. Spaghetti is classic; linguine, bucatini, or short shapes like rigatoni work too.
- Spices: 1 teaspoon kosher salt (adjust to taste), 1 teaspoon dried oregano, 1/4 teaspoon coarse ground black pepper, and 1/8 teaspoon red pepper flakes for a mild heat.
Ways to Modify this Cherry Tomato Pasta
- Tomatoes: If cherry tomatoes aren’t available, use about a pound of diced Roma or vine-ripened tomatoes; the sauce will be slightly chunkier.
- Pasta: Spaghetti is traditional, but linguine, bucatini, penne, rigatoni, or fusilli all work. Short pastas capture the sauce in their ridges.
- Gluten-free: Substitute gluten-free pasta—be sure to reserve pasta water before draining.
- Cheese swaps: Pecorino Romano is a good, sharper alternative to Parmesan.
- Dairy-free: Omit the cheese and finish with an extra drizzle of high-quality olive oil and a pinch of salt.
- Heat level: Increase red pepper flakes up to 1/2 teaspoon for more spice, or omit entirely for a milder dish.
How to Make Cherry Tomato Basil Pasta
Step 1: Cook the pasta. Bring a large pot of well-salted water to a boil and cook the pasta to al dente according to package directions. Before draining, reserve at least 2 cups of pasta water.
Step 2: Sauté the onion. While the pasta cooks, heat olive oil in a large, deep skillet or pot over medium heat. Add the diced onion and cook about 5 minutes, stirring occasionally, until softened and translucent.
Step 3: Add garlic. Add the minced garlic and cook 1–2 minutes until fragrant, taking care not to brown it.
Step 4: Add tomatoes and seasoning. Add the halved cherry tomatoes, salt, dried oregano, black pepper, and red pepper flakes. Stir and cook about 5 minutes over medium heat, lowering the heat if the tomatoes begin to sputter. Use a spoon to gently crush a few tomatoes as they cook.
Step 5: Add the herbs. Stir in the basil and parsley and cook another 5 minutes until the tomatoes are broken down and jammy, with some texture remaining.
Step 6: Toss with pasta and Parmesan. Add the drained pasta to the pot with the tomatoes. Add the grated Parmesan and toss to combine. Gradually pour in about 2/3 cup of the reserved pasta water while tossing with tongs until the sauce becomes silky and coats the pasta. Add more pasta water a splash at a time if needed.
Step 7: Serve. Garnish with extra Parmesan and fresh basil leaves and serve immediately.
The Trick to a Silky Sauce (It’s All About the Pasta Water)
Starchy pasta water is the secret to a glossy, cohesive sauce. The cooking water contains starch released by the pasta, which acts as an emulsifier when combined with olive oil, tomato juices, and cheese. Add it gradually while tossing; you’ll see the sauce change from loose and oily to silky and clinging. Reserve more water than you think you’ll need—one cup is a minimum, two is safer.
The Sputtering Tomato Problem (and How to Avoid It)
Hot tomatoes will pop and sputter as they release juice. This is normal but can be messy. Reduce the heat to medium-low once the tomatoes begin to bubble so they can collapse gently and sweeten. Use a deep pan or partially cover the skillet with a lid slightly ajar to limit splatter while allowing steam to escape.
How to Make It a Meal
This pasta stands well on its own but pairs nicely with added protein or a simple side:
- Grilled chicken sliced over the top for a heartier plate.
- Shrimp cooked separately and added back in when tossing the pasta.
- White beans stirred in for a vegetarian protein boost.
- Salad and bread: A bright green salad and crusty bread make for an easy, complete meal.
Storage, Reheating, and Next-Day Tips
- Store leftovers in an airtight container in the refrigerator for up to four days. The sauce will thicken as the pasta absorbs it, and many people prefer the deeper flavor on day two.
- Reheat gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce, stirring until warmed through. You can also reheat covered in the microwave with a small splash of water.
- Make-ahead: Reserve some of the sauce before tossing with pasta and store separately; the sauce also freezes well for up to three months.
Recipe FAQ
Yes. Grape tomatoes are a bit firmer and slightly less sweet, but they work well. Halve them and follow the same cook time.
No. Fresh basil is ideal, but if you only have parsley the dish will still be good—more savory than sweet. Together they create more layered flavor.
Yes. Omit the Parmesan or use a dairy-free alternative. The sauce will be slightly thinner; add a little extra pasta water and an extra drizzle of olive oil to help it come together.
Spaghetti is classic because long strands pick up the sauce well. Linguine, bucatini, or short shapes like rigatoni and penne also work. Always cook pasta al dente so it keeps good texture as it sits.
More Tomato Recipes
Vegetarian
Tomato Cucumber Feta Quinoa Salad
Salads
Tomato Salad with Capers (Briny, Creamy, and Done in 10 Minutes)
Mediterranean
Tomato and Cucumber Salad with Capers
Salad
Tomato Feta Orzo Salad
Cherry Tomato Basil Pasta
Ingredients
- 12 ounces pasta, cooked to al dente
- 4 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 pints cherry tomatoes, halved
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon dried oregano
- 1/4 teaspoon coarse ground pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 tablespoon fresh parsley, chopped
- 1 cup Parmesan cheese, freshly finely shredded, plus more for garnish
Instructions
- Cook the pasta to al dente in a salted pot of water. Before straining, reserve 2 cups of pasta water.
- In a large pot or deep skillet, heat the olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and sauté for 1 minute more.
- Add the tomatoes, salt, oregano, pepper, and red pepper flakes. Cook about 5 minutes until the tomatoes soften. Turn the heat down if the tomatoes start to sputter. Use a spoon to crush some of the tomatoes as they cook.
- Stir in the basil and parsley and cook another 5 minutes. Add the cooked pasta and Parmesan and toss to combine. Slowly pour in 2/3 cup of the reserved pasta water and use tongs to mix until a silky sauce forms around the pasta. Add more water as needed.
- Garnish with extra basil and Parmesan if desired and serve immediately.
Notes
- Use freshly grated Parmesan for the creamiest texture; pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
- Measure basil as whole leaves before chopping; a packed 1/4 cup chopped can be more than intended.
- Reserve more pasta water than you expect to need. Two cups is a good minimum—add more if the sauce seems dry.
- Lower the heat to medium-low when tomatoes begin to sputter to avoid splatter and drying out the sauce.
- If substituting table or fine sea salt for kosher salt, reduce the amount by about half.
- To keep some whole tomato halves for garnish, remove a few before adding the herbs and reserve for plating.
- Pecorino Romano is a tasty, saltier alternative to Parmesan.
- Leftovers keep in the refrigerator for up to four days; add a splash of water when reheating to loosen the sauce.
Nutrition
, Carbohydrates: 78 g
, Protein: 23 g
, Fat: 22 g
Nutrition information is automatically calculated and should be used as an approximation.