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This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. It’s an easy dinner idea that tastes as delicious as it looks!
Why we love this recipe
Here’s a meal that’s simple, impressive, and highlights the very best summer ingredients: cherry tomato pasta! I mean, look at that beautiful skillet! This easy dinner idea stars blistered tomatoes, a technique of cooking tomatoes in a hot pan until the skin blisters and blackens.
Mix the tomatoes with tangy balsamic vinegar, then add al dente pasta and peppery fresh basil. You’ll be amazed at the amount of flavor these classic summer ingredients infuse in 20 minutes. It’s a fast and easy dinner that’s over-the-top tasty, and it’s one of our top summer dinner ideas to make during tomato season!
Ingredients for cherry tomato pasta
Here’s a breakdown of ingredients you’ll need for this cherry tomato pasta recipe. It’s only a handful, but of course you’ll want to have the best tomatoes you can find.
- Cherry tomatoes: Use only the ripest, best cherry tomatoes. Farmers market or garden tomatoes are ideal. Some grocery stores carry hydroponic greenhouse cherry tomatoes, which can have good flavor. Make sure you know the quality before making this recipe!
- Pasta: You can use any type of pasta here. We like using a short pasta so the tomatoes don’t get lost. See below!
- Fresh basil: Fresh basil is a must! Not only does it have a lovely contrasting color, it completes the flavor.
- Grated Parmesan cheese: This is the type that is like powdery snow, not thin sticks. You can use either, but the powdery effect melds into the pasta better.
- Olive oil, garlic, salt and pepper: Round it out with the usual suspects for an Italian dish!
Tips for blistered tomatoes
Blistered tomatoes are cooked quickly in a hot pan so the outsides get blackened and the tomatoes deflate but don’t burst. The technique for making blistered tomatoes is fast, but you need to know a few pointers before you start! Read this before proceeding with the cherry tomato pasta:
- Important: don’t crowd the pan! If the pan is crowded when you attempt this recipe, the tomatoes will steam instead of blister. They’ll get all wet and soggy. This is not what you want!
- You may need to blister the tomatoes in batches. Use your largest skillet and make sure there are space between the tomatoes. If not, blister the tomatoes in 2 batches!
- Don’t touch the tomatoes for the first minute of cooking. This lets the tomatoes get perfectly blackened on one side. Then shake the pan during the rest of cooking so they are cooked on all sides.
Use a short pasta shape
You can use any type of pasta for this cherry tomato pasta. But we prefer using short cuts. Why? The tomatoes can get lost in long pasta because it all clumps together. Short cut pasta makes it easier to get tomatoes and pasta in every bite. Here are some of the pasta shapes we recommend here:
- Orecchiette: This is the pasta shape shown here! It means “little ears” in Italian, and it has a fun, unique shape.
- Penne: Penne is easy to find and works well.
- Rigatoni: This tublar pasta shape is another favorite of ours.
- Cavatappi: Cork-screw shaped pasta would be great here.
- Shells: If you can’t find orecchiette, small or medium shells are a good substitute.
How to cook pasta to al dente
No pressure, but making perfectly al dente pasta is the key to this recipe! Cherry tomato pasta is only great if your pasta has just the right chewy bite. In fact, al dente means “to the bite” in Italian. The ideal texture is a tender exterior, balanced by a firm bite with a fleck of white at its core. Here are our tips on how to cook pasta to al dente:
- Taste often. Do not trust the package instructions! While cooking, check pasta continually for doneness. Many package instructions have inaccurate timing.
- Look for a small white fleck. Drain the pasta as soon as the pasta has a tender exterior but a fleck of white at its core! Even a few seconds can be the difference between al dente and limp noodles.
- Remember to reserve some pasta water! In this recipe, you’ll need a little pasta water before you drain. See below!
What to serve with cherry tomato pasta
And that’s it: all the tips you need to make a killer cherry tomato pasta! When it comes to serving this pasta as a meal, it needs a little plant-based protein to round it out if you’re going vegetarian. Of course, it would be a fantastic side dish for baked chicken breast, baked salmon or grilled fish. If you want a meatless meal, here’s what we’d recommend:
- Beans: Cannellini beans or white beans are a great way to add plant-based protein using Mediterranean flavor.
- Salad: Try Arugula Salad, Spinach Salad, Chopped Salad, or Blackberry Salad.
- Vegetables: Roasted asparagus, sauteed broccoli, or sauteed broccolini would a good pairing.
Dietary notes
This cherry tomato pasta recipe is vegetarian. For vegan or dairy-free, use vegan Parmesan cheese.
Frequently asked questions
While cherry tomatoes are ideal for their sweetness and burst of flavor, you can grape tomatoes as a substitute that’s just as tasty.
Absolutely! Feel free to add your favorite vegetables like sauteed spinach, kale, zucchini, or bell peppers to the pasta for extra nutrients and flavor.
Yes, you can easily make this recipe vegan by using plant-based parmesan cheese or nutritional yeast instead of traditional parmesan cheese.
Cherry Tomato Pasta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 to 4 servings 1x
Description
This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. It’s an easy dinner idea that tastes as delicious as it looks!
Ingredients
- 8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)
- 3 tablespoons olive oil, divided
- 2 pints whole cherry tomatoes
- 1 tablespoon balsamic vinegar
- Kosher salt
- Fresh ground black pepper
- 2 garlic cloves
- ½ cup grated Parmesan cheese, divided
- ¼ cup pasta water
- 1 handful fresh small basil leaves, chopped if large
Instructions
- Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least ¼ cup). Drain the pasta.
- Blister the tomatoes: Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
- Finish the dish: Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with ¼ cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
- Add the pasta to the pan and toss to coat. Add the blistered tomatoes, ¼ cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining ¼ cup grated Parmesan cheese sprinkled on top.
Notes
*If the pan is too crowded, the tomatoes will steam instead of blistering. It all depends on the size of your pan: if you’re using a medium pan, you’ll have to cook 1 pint at a time.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
I enjoyed the pasta dish, but I must confess I had difficulty following the directions when it came to the pans? I read it several times and I do think that part could be written more clearly.
Hi there! We read back through this and it seems clear (the tomatoes are blistered in the pan, then you’ll make the sauce in that same pan). Could you tell us what specifically was confusing? Then we can adjust this recipe accordingly!