Cherry Tomato Pasta

This cherry tomato pasta is my ideal summer dinner. Filled with bursty tomatoes, garlic, and basil, it's fresh, flavorful, and super easy to make!

Cherry tomato pasta

Making this cherry tomato pasta recipe is like giving yourself a gift. It’s incredibly simple, so you don’t need a lot of time or energy to do it, and the flavor is just so good. Sweet, tangy, fresh…this cherry tomato pasta is what summer cooking is all about.

Cherry tomatoes on a platter

Cherry Tomato Pasta Recipe Ingredients

Like any good summer recipe, this cherry tomato pasta starts with peak-season produce. Here, that means lots and lots of cherry tomatoes. Use as many varieties as you can get your hands on. Any color or shape will work – the more, the merrier!

You’ll cook down half into a light, garlicky sauce. Then, you’ll add the rest in the final few minutes of cooking. That way, they’ll still be plump and bursty when you eat.

Cherry tomato pasta recipe ingredients

Here’s what else you’ll need to make this recipe:

  • Pasta, of course! I love using bucatini here. The chewy, al dente noodles contrast perfectly with the juicy cherry tomatoes.
  • Extra-virgin olive oil – For richness.
  • Garlic – It infuses the pasta with nutty depth of flavor.
  • Capers and balsamic vinegar – They give the pasta a tangy, briny kick.
  • Lemon zest – It adds a nice brightness.
  • Red pepper flakes – For heat.
  • Fresh basil – Because tomatoes + basil are a match made in heaven! Its spicy, aromatic flavor is essential here.
  • Pecorino cheese – It gives the pasta a rich, savory finish. If you’re vegan or dairy-free, feel free to skip it, or sprinkle your pasta with my vegan Parmesan cheese instead. Both options are delicious!
  • And salt and pepper – To make all the flavors pop.

Find the complete recipe with measurements below.

Cherry tomato pasta with basil

Cherry Tomato Pasta Serving Suggestions

This cherry tomato pasta recipe is the perfect easy, elegant summer dinner. Serve it with crusty bread for mopping up the pasta sauce and a simple salad. Any of these recipes would be a great pick:

Round out the meal with peach crisp or cobbler for dessert. Enjoy!

Cherry tomato pasta recipe

More Summer Pasta Recipes

If you love this recipe, try another summer pasta dish next:

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Cherry Tomato Pasta

rate this recipe:
5 from 33 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4 to 6
This cherry tomato pasta recipe is a delicious summer dinner! Serve it with crusty bread for mopping up the fresh, garlicky tomato sauce.



  • Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
  • In a large, deep skillet or Dutch oven, heat the oil over medium-low heat. Add the garlic and cook for 1 minute, stirring, until soft and fragrant. Add half the tomatoes along with the capers, lemon zest, vinegar, salt, red pepper flakes, and several grinds of pepper. Toss to coat. If the oil starts to sputter while cooking, turn the heat down as needed. Cook for 8 minutes, stirring often, until the tomatoes break down and release their juices.
  • Add the remaining tomatoes, stir, and cook for 2-4 minutes, or until the second addition of tomatoes is just beginning to burst. Add the pasta and toss to combine. Cook for 1-2 more minutes, or until the pasta is coated in the sauce and heated through.
  • Stir in the basil and cheese, if using. Season to taste and serve.


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Rate this recipe (after making it)

  1. Keith

    5 stars
    Great recipe with garden tomatoes, garlic and basil. So sweet & fresh. And easy!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Keith, I’m so glad you enjoyed the pasta!

      • R. Eaton

        5 stars
        Excellent. Especially good with a little extra sauce. I didn’t have fresh basil on hand, so once the pasta was plated, I put small dollops of basil pesto on the pasta and served with extra cheese. It looked beautiful and was delicious

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.