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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!
Here’s a meal that’s simple, impressive, and highlights the very best summer ingredients: I mean, look at that beautiful skillet! This cherry tomato pasta is an easy dinner idea features blistered tomatoes, tomatoes seared in a hot pan until the skin blisters and blackens.
With fresh basil and Parmesan, you’ll be amazed at the amount of flavor these classic summer ingredients infuse in just 25 minutes! It’s a fast and easy dinner that’s over-the-top delicious: one of my top summer dinner ideas to make during tomato season!
Ingredients for cherry tomato pasta
You’ll need only a handful of ingredients for this cherry tomato pasta recipe, so you’ll want to rely on quality ingredients:
- Cherry tomatoes: Use only the ripest, best cherry tomatoes, like farmers market or garden tomatoes. 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 like orrechiette so the tomatoes don’t get lost.
- Fresh basil: Fresh basil is a must for the peppery, herby flavor.
- Grated Parmesan cheese: This is the type that is like powdery snow, not thin sticks. You can use either, but grated cheese melds into the pasta better.
Pro tips for making 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:
- Don’t crowd the pan! If the pan is crowded when you attempt this recipe, the tomatoes will steam instead of blister, making them wet and soggy.
- You may need to blister the tomatoes in batches. Use your largest skillet and make sure there are space between the tomatoes.
- 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 cherry tomato pasta, but we prefer short cut. The tomatoes can get lost in long pasta because it all clumps together, so short cut pasta makes it easier to get tomatoes 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 tubular 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.
Ways to serve it
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: Adding in cannellini beans or white beans is a nice way to add plant-based protein using Mediterranean flavor.
- Salad: Pair with an arugula salad, spinach salad, chopped salad, or blackberry salad.
- Vegetables: Serving with sauteed broccoli or sauteed broccolini would delicious.
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
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!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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: Meanwhile, 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 you used for blistering the tomatoes (in Step 2), 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.
I had trouble w the pan directions too. Look at step 3 , finish the dish…
…finish the dish : drain the pasta and use the same pan… sounds like yr saying use the pasta pan. And you mean the pan u blistered the tomatoes in
Great question! This is the same pan you blistered the tomatoes in. I added this clarification to the recipe. Thank you!
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!
Great healthy recipes I always go to yours healthy and delicious
The recipe was delicious. The vinegar was something!
Great recipe. Added green beans to the tomato part, and shallots to the garlic part and loved this recipe. Halved it and worked out great. So glad i found this
Great recipe. Added beans to the tomato part, and shallots to the garlic part and loved this recipe. Halved it and worked out great. So glad i found this
I never leave comments about recipes. Just me, so scaled it down a bit ( have no idea if it will reheat well) I love this recipe. Looking for something to use my cherry tomatoes and here I am. Superb. Tomatoes, garlic and basil from my garden. Thank you for sharing.
So glad you enjoyed! Thanks for the comment :)
Sonja & Alex,
Oh my goodness, I made this Cherry Tomato Pasta for supper tonight.
Cherry tomatoes and basil from my garden.
It was delicious and now a favorite.
The balsamic vinegar put the flavor over the top!
Thanks for sharing!
Cynthia
I’m so glad you enjoyed it!
I think that you can put the asparagus in this dish instead of making a separate dish of asparagus. Cut asparagus on the bias in 2″ pieces. Cook in the frying pan with oil or butter until it begins to soften. Remove from pan and set aside. Cook the tomatoes and other ingredients, then add the asparagus and warm. Serve.
A lovely, simple recipe. You actually don’t need to go through the hassle of removing the tomatoes to cook the garlic or making the pasta first and reserving the water; you just need to time everything correctly. This is how I do it: Purposely set your timer on your pasta for 2-3 minutes less than al-dente once it goes in. Then get your sautee pan for the tomatoes hot (and hopefully right next to your pasta boiling pot). When you have 5 minutes left on your pasta, at 4 minutes left, add the oil; between 4 and 3 minutes left, put the tomatoes into your hot pan. When you have about 30 seconds left on your pasta, add the garlic so it doesn’t burn. I didn’t even bother chopping it, just smashed it and added in for garlic flavor. Then add the balsamic vinegar to deglaze, toss everything around, and now your pasta is ready. Ladle the pasta water straight from the pot, and using a spider, just scoop out the pasta straight into your pan. Add basil, salt, pepper, and cheese (I also added a pat of butter at the end for some more richness). If it’s too dry or the pasta isn’t quite al-dente, just ladle a bit more water and let the pasta keep cooking in the sautee pan.
Thanks for sharing!
Awesome — will make this again later this week since I have three cherry tomato plants that are producing like crazy. Very tasty — whole family loved it
Hi. I can’t eat garlic. Could I substitute my garlic olive oil ( allowed on my low FODMAP diet) for the balsamic? Just learning to use fresh basil which I’m growing. TY
Hi! This should work — you might want just a sprinkle of balsamic, lemon juice or white wine vinegar at the end if it needs a little brightening.