Cherry Tomato Pasta Sauce
Fresh, sweet, and bursting with flavor — Cherry Tomato Pasta Sauce is a quick and vibrant way to bring sunshine to your pasta bowl. It’s the perfect example of simple ingredients coming together in a deliciously rustic sauce.
Origin Cherry Tomato Pasta Sauce
This sauce draws from traditional Italian cucina povera — cooking with what’s fresh and available. Cherry tomatoes, naturally sweeter and juicier than large tomatoes, make this a favorite in late summer or any time you’re craving something light yet satisfying.
What I Love About This Recipe
It’s fast — ready in under 30 minutes — and tastes like it simmered for hours. The tomatoes burst in the pan, creating their own glossy sauce without the need for canned goods.
Also Read : Roasted Garlic White Mac and Cheese
Cherry Tomato Pasta Sauce
4
servings30
minutes40
minutes340
kcalIngredients
2 tbsp olive oil
3–4 garlic cloves, thinly sliced
3 cups cherry tomatoes (halved if large)
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)
Fresh basil, torn
8 oz pasta (spaghetti, linguine, or your favorite shape)
Optional: grated Parmesan or Pecorino
Directions
- Bring a pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water before draining.
- Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and cook gently until fragrant and golden (about 1 minute).
- Add cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until tomatoes soften and begin to burst (8–10 minutes). Gently press some with a spoon to release juices.
- Add red pepper flakes, if using, and season with more salt and pepper. Let sauce simmer until slightly thickened (another 3–5 minutes).
- Toss in cooked pasta and a splash of reserved pasta water. Stir until pasta is well coated and glossy.
- Turn off heat and add torn basil. Serve with grated cheese if desired.
Notes
- Add a pat of butter at the end for a richer finish.
- Great with add-ins like olives, capers, or a handful of arugula.
- Leftover sauce can be stored in the fridge for 3–4 days.
