About this recipe
If you are looking for a quick and easy meal perfect for any night of the week, this pasta with cherry tomatoes and basil is the way to go. All you need are a few simple ingredients: pasta, olive oil, garlic, cherry tomatoes, and fresh basil. The combination of sweet tomatoes and fragrant basil with the garlic and pasta is simply divine.
Why you will love this cherry tomato pasta
- Ready in 20 minutes: From pot to plate faster than delivery.
- Just 5 ingredients: Pantry staples and fresh produce — nothing complicated.
- Naturally vegan: No dairy or substitutions needed.
- One-pan sauce: The tomatoes burst and create their own silky sauce.
- Customizable: Add protein, greens, or spice it up however you like.
Ingredients
- Cherry tomatoes, you can substitute with grape tomatoes or any other small tomato. This pasta is extra beautiful if you use yellow, orange, or any color combination.
- Fresh basil, look for very bright, fragrant leaves.
- Pasta, any long pasta works well. I like spaghetti, angel hair, or bucatini.
- Garlic, sliced into thin rounds.
- Extra virgin olive oil, the best you have — this recipe is simple, so quality matters.
- Optional: dried red pepper flakes and vegan parmesan cheese for serving.
How to make pasta with cherry tomatoes
First, bring a large pot of water to a boil. When it boils, add a generous pinch of salt and the pasta. Cook until al dente, about 1 minute less than the package directions. Reserve 1 cup of the pasta cooking water before draining.
Meanwhile, heat a large skillet over medium heat. Add the olive oil and the tomatoes. Cook for 3 to 4 minutes until they begin to burst.
When the tomatoes start to burst, add the garlic and a big pinch of salt. Let them cook for 2 to 3 minutes more until the garlic softens and the tomatoes release all their juices. If your tomatoes need help bursting, smash them gently with the back of a wooden spoon.
The pasta should be ready by this point. Using kitchen tongs or a slotted spoon, transfer the cooked pasta directly into the skillet with the cherry tomatoes. Toss well to coat. If the pasta looks dry, add a splash of the reserved pasta water until it reaches a silky consistency.
Remove from the heat. Tear the basil leaves by hand and scatter them over the pasta. Toss gently and serve immediately.
Cooking pasta al dente: Use a large pot with plenty of boiling salted water. Cook the pasta 1 minute less than the package time. Test a piece: it should be firm but not hard. Reserve some cooking water before draining — the starch helps create a silky sauce.
Tips and tricks
- If you like spicy pasta, add a pinch of dried chiles to the sauce or finish with red pepper flakes.
- Use this cherry tomato pasta as a base for your favorite grilled protein or vegetables.
- If the pasta is a bit dry, stir in a quarter cup of the reserved pasta water. It will absorb and make the dish creamy.
- Add a drizzle of balsamic vinegar, lemon zest, a handful of arugula or spinach, or a mix of your favorite chopped fresh herbs.
- Finish with freshly cracked black pepper, vegan parmesan cheese, a drizzle of extra virgin olive oil, and more fresh basil.
- Serve with a fresh green salad with a simple vinaigrette or a good kale salad.
How to store leftovers: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a teaspoon of olive oil and a splash of water if needed.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a teaspoon of olive oil. Add a splash of water or pasta water if the sauce looks dry. Adjust salt to taste.
- Freezer: Not recommended. The fresh tomatoes and basil lose their texture when frozen and thawed.
Variations
- Add protein: Toss in grilled tofu, white beans, or roasted chickpeas for a more filling meal.
- Make it creamy: Stir in a spoonful of cashew cream or a dollop of vegan ricotta at the end.
- Spicy version: Saute sliced fresh chile or a pinch of red pepper flakes with the tomatoes.
- Add greens: Wilt a few handfuls of spinach or arugula into the sauce right before adding the pasta.
- Different tomatoes: Use grape tomatoes, heirloom cherry tomatoes, or a mix of colors for a more vibrant dish.
Frequently asked questions
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Pasta with Cherry Tomatoes and Basil
Equipment
- Large pot
- large skillet
- kitchen tongs or slotted spoon
- Cutting board
- Knife
Ingredients
- 12 oz 340 g long pasta (spaghetti, linguine, or bucatini)
- 2 cups cherry tomatoes about 300 g, or grape tomatoes
- ½ cup fresh basil leaves
- 4 garlic cloves sliced into thin rounds
- ¼ cup extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- Optional: red pepper flakes and vegan parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 1 minute less than the package directions. Reserve 1 cup of the pasta cooking water before draining.
- Meanwhile, heat a large skillet over medium heat. Add the olive oil and cherry tomatoes. Cook for 3 to 4 minutes until they begin to burst. Gently smash any slow ones with the back of a wooden spoon.
- Add the sliced garlic and a generous pinch of salt. Cook for 2 to 3 minutes more until the garlic softens and the tomatoes release their juices.
- Using tongs or a slotted spoon, transfer the cooked pasta directly into the skillet with the tomatoes. Toss well to coat. If the pasta looks dry, add a splash of the reserved pasta water until silky.
- Remove from the heat. Tear the basil leaves by hand and scatter over the pasta. Toss gently.
- Serve immediately with freshly cracked black pepper, a drizzle of extra virgin olive oil, and vegan parmesan if desired.
Notes
- Use multicolored cherry tomatoes (yellow, orange, red) for a more vibrant dish.
- The starch in the pasta water is key to a silky sauce; do not skip reserving it.
- For a spicy version, add dried chiles or red pepper flakes with the tomatoes.
- Leftovers last up to 3 days refrigerated. Reheat in a skillet with a little olive oil.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.