Tomato basil pasta

Cherry Tomato Pasta

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4 modest servings 1x


This easy cherry tomato pasta recipe relies on the simplicity of ripe tomatoes, a pop of balsamic vinegar, and peppery torn basil.



  • 8 ounces bucatini, fettucine, or spaghetti noodles
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup (or honey)
  • 1/4 teaspoon kosher salt
  • 6 tablespoons olive oil
  • 2 cups cherry tomatoes
  • 1/4 cup basil leaves, loosely packed
  • 1/4 cup grated Parmesan cheese (for vegan, try Vegan Parmesan Cheese)


  1. Heat a pot of salted water to a boil. Add the pasta and cook until al dente, checking for doneness a few minutes before the package instructions indicate (the pasta should be tender but still slightly firm).
  2. In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates and makes a creamy sauce.
  3. Slice the tomatoes in half. Tear the basil leaves.
  4. Drain the pasta. In the pasta pot, combine the drained noodles with the balsamic sauce and tomatoes and cook for 2 minutes, stirring. Remove from heat and add the Parmesan cheese and basil.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Cherry tomato pasta, Pasta with cherry tomatoes