Pasta with Cherry Tomato Sauce

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Cherry Tomato Sauce is so simple, so good, so comforting, so fresh. I could go on and on. It's one of those recipes that you will probably eventually make without needing a recipe since it's so easy but this is the best method and recipe to get you started. Tossed through pasta, I make this recipe a LOT and it never fails.

cherry pasta pasta sauce on a blue floral plate

The key is to burst the cherry tomatoes in the pan, you can even smash with the back of a spoon to encourage this so that a sauce forms. It melds with pasta water and olive oil to create a gorgeous fresh cherry tomato pasta sauce that is perfect with basil and burrata. Burrata is optional but always recommended (highly!) It sort of reminds me of this garlicky tomato spaghetti but this really makes the tomatoes sing.

Why you’ll love this Pasta with Cherry Tomato Sauce

It takes 15 minutes from start to finish, you’ll be done by the time the water boils and the pasta is done.
This recipe has minimal ingredients meaning you might have some of them lying around in the fridge or cupboard already.
The sauce is so delicious; it coats the pasta perfectly and really celebrates the wonderful cherry tomato.
You can add different toppings and cheeses to mix it up.

You will need the following ingredients:

Garlic: three cloves work well here as you need real garlic flavour with the simple ingredients.

Olive oil: this helps form the sauce so don’t skip it. As we are cooking it, you can use standard olive oil and leave the good stuff for a drizzle on top.

Cherry tomato: I love using cherry tomatoes in cooking as they add a juicy burst of flavour. You could also use baby plum tomatoes instead.

Fresh basil: the leaves look beautiful as a garnish and add a subtle basil flavour. If you want to increase the basil flavour further, drizzle with homemade basil pesto just before serving.

Salt & pepper

Pasta: I like a short pasta here but you could use spaghetti or bucatini if you prefer.

Burrata: this is like a softer, creamier version of mozzarella that adds a bit of luxury to this dish. You could use mozzarella or stracciatella (the cheese, not the ice cream or soup!) instead.

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Substitutions and Variations

Cherry Tomatoes: If you are making in winter when tomatoes are out of season, try using a tin of cherry tomatoes to substitute for the fresh ones.

Burrata: If you can’t find burrata, mozzarella would also work. If you want to make it a bit more like burrata, I like to make a ‘cheat’s burrata’ using one of these hacks:

Tear 250g mozzarella into small pieces in a medium bowl, pour over 100ml double cream and add ¼ teaspoon salt. Stir well to combine, then cover and chill for a couple of hours - or until ready to serve.
Tear 250g mozzarella into small pieces in a medium bowl, add 200g crème fraîche and a generous pinch of salt. Stir well to combine, then cover and chill for a couple of hours - or until ready to serve.
Add mascarpone to a bowl and add a generous splash of double cream. Add salt and pepper and mix together, then you can dollop this on top. This is less burrata and more just a good creamy topping.

Here’s how to make Cherry Tomato Sauce Pasta

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Add the olive oil to a pan on medium heat. Tip in the cherry tomatoes. Season well with salt and pepper.

TWO: Add the garlic and cook for 30 seconds and turn the heat to medium-high.

THREE: Add a ladle of pasta cooking water. Cook until the tomatoes begin to burst. Smoosh them with the back of your spoon to encourage them to burst.Keep stirring to encourage the tomatoes to disintegrate into the sauce and add more pasta water as needed.

FOUR: Drain the pasta, keeping some of the pasta cooking water set aside in case you need it. Add the pasta to the sauce with a generous amount of parmesan. Toss it all together.

Cooking Tips

Adding pasta water to make a sauce: Using the pasta cooking water in pasta sauces is one of my favourite chef’s tricks. As the pasta cooks in the boiling water, it releases starch - thus creating starchy pasta water. When you add this to your pasta sauces, it helps to bind and thicken them. If you have a buttery or oily sauce, it will help them become creamy and non-greasy. Put simply, adding a splash of pasta cooking water to your sauce will help you create the most delicious, silky smooth, pasta sauce.

Making the breadcrumb topping: I love making this quick topping on lots of dishes for a little added texture. I just whizz a bit of bread up in the food processor and then fry in a little olive oil until golden and crispy over medium-high heat. Sprinkle with a little Maldon salt and fresh pepper).

Frequently Asked Questions

What other pasta can I use?

You can use fresh or dried pasta for this recipe - just remember to adjust the quantity and cooking time (fresh pasta cooks much more quickly). You could swap the short pasta for spaghetti or bucatini, you want a fairly thin long pasta which will twirl around the delicious cherry tomato sauce.

What does ‘al dente’ mean?

Pasta recipes often ask for the pasta to be cooked ‘al dente’ which literally translates as ‘to the tooth’. This is the ideal consistency for pasta (and rice) which should be firm and have some bite - not too hard or chalky (which means it is undercooked) or mushy (which means it is overcooked). In some recipes, you cook just under al dente because the pasta will be reheated in a sauce and continue to cook a little more. In this recipe, the pasta is literally just tossed through the sauce with a little pasta water so you can take it to al dente.

What do I serve with this Cherry Tomato Pasta?

You don’t really need to serve anything with this recipe because it is a delicious balanced meal as it is. However, you could stir through some cooked chicken or prawns if you like for a bit of protein. Sautéed tender stem broccoli on the side or a big green salad for a bit of green. You could also add a pangrattato for a bit of texture, or serve with garlic bread if you want full on comfort food.

Other recipes you might like

One thing I love to make is a very simple pasta. I love this recipe for Creamy Chicken Pasta, it's a super simple quick pasta, ideal for a weeknight. For a similar recipe but more garlicky, try my Burrata and Tomato Pasta. This has burrata too, as the name suggests, but it's a really simple recipe. For pesto, try my White Pesto Pasta, it's quick and a bit different to green basil pesto that is more common! But if basil pesto is your thing, I have a Pasta Al Pesto recipe here or even a Pistachio Pesto Pasta recipe. It’s still made with basil but a little different to the usual.

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