Cherry Tomato Pasta with Basil is the perfect 10-minute recipe for busy days. Sweet cherry tomatoes, garlic, and olive oil come together with fresh basil to make a light, healthy sauce that’s naturally vegan, dairy-free, and bursting with flavor. Quick, simple, and so satisfying!
If you like this recipe then you have to try my creamy sausage pasta and my antipasto pasta salad!
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This Cherry Tomato Pasta is the dish I make on repeat every summer when tomatoes are at their peak—sweet, juicy, and bursting with flavor. Tossed with fruity extra virgin olive oil, fresh garlic, basil, salt, and pepper, it’s the simplest recipe that always feels so special. Perfect for a light lunch, an easy weeknight dinner, or even a late-summer gathering with friends.
The best part? It’s ready in just 10 minutes! While the pasta cooks, you’ll prep the cherry tomatoes and basil, so everything comes together fast and fresh. Like all true Italian recipes, the magic is in the quality of the ingredients. I can’t recommend enough investing in a really good extra virgin olive oil (I always reach for my Sicilian EVOO) and using the freshest basil you can find.
If you’re lucky enough to have an herb garden overflowing with basil, this is exactly the kind of recipe to celebrate it. With just a handful of ingredients, you’ll have a healthy, vegan, and absolutely delicious pasta you’ll make again and again.
What ingredients are in this cherry tomato pasta?
Here is all you need to make this really easy vegan pasta recipe:
- Penne pasta (or any other short pasta you have on hand): The base of the dish, pasta provides the satisfying, hearty element that carries the flavor of the other ingredients.
- Extra-virgin olive oil: A key component in Italian cooking, extra-virgin olive oil is used to sauté the garlic and tomatoes, releasing their flavors and creating a base for the sauce.
- Cherry tomatoes: These add a burst of sweet, tangy flavor to the pasta. When cooked, they break down to create a rich and flavorful sauce.
- Fresh Basil: Fresh basil leaves add a lovely aromatic note to the dish. It is typically torn and added at the end of cooking to maintain its fresh flavor.
- Fresh Garlic: Garlic is the heart of the dish, providing a deep, savory flavor that complements the sweetness of the tomatoes.
- Salt + pepper: These seasonings enhance the flavors of the other ingredients, bringing balance to the dish.
How to make pasta with cherry tomatoes (step-by-step)
Once you gather all your ingredients, the first step is to cut the tomatoes in half and mince the garlic. I always have a jar of garlic minced in oil in my fridge, which makes it really convenient for cooking during the week.
As soon as the pasta cooks to al dente, drain it and place in a large bowl.
Drizzle on a just a little bit of olive oil and stir it together. Add the tomatoes to the pasta and stir to combine. Check the salt and pepper, and add if needed, to taste.
FAQ'S
For 1 pound of pasta, in 3-4 quarts of water, you should add 1-½ tablespoons of salt. So if it's ½ pound of pasta, add ½ that amount of salt. Add more or less to your taste, but keep in mind, the tomatoes will have a little salt. So depends on your taste.
Yes, you can! Use whatever is your favorite short gluten-free pasta brand.
Yes, if you would like to have leftovers to enjoy during the week, just double the recipe.
Yes, you could enjoy this pasta cold. You could make it ahead of time, store in the fridge, and eat it the next day. But I typically make it and serve it as soon as pasta is cooked, so it’s still a bit warm.
The longer the pasta is stored in the fridge, the more time it has for the flavors to marinade together. So either way is perfect!
As for the pasta, the choice can vary depending on your personal preference. Spaghetti is a classic choice for this dish, its long, thin strands are perfect for light sauces. Penne, with its tube-like shape, is great for chunky sauces as it allows for the flavorsome juice from the tomatoes to get trapped inside.
For pasta sauce, plum tomatoes like Roma or San Marzano are often preferred because of their low moisture content and rich flavor. However, cherry tomatoes can also be used for a sweeter and lighter sauce.
Expert Tips
- Pasta – Penne is my favorite for this recipe, but any short pasta will work beautifully. Be sure to cook it until al dente (follow the package directions since every brand varies slightly).
- Salt – Don’t forget to generously salt the pasta water. It makes such a difference in flavor and seasons the pasta from the inside out.
- Tomatoes – Sweet cherry tomatoes are ideal since they’re not watery, but you can use any ripe tomatoes you have on hand. If using larger tomatoes, just drain off some of the extra liquid so the sauce doesn’t get too thin.
- Olive Oil – A good-quality extra virgin olive oil really elevates this simple dish. You don’t need much, but the flavor shines through in every bite.
What to serve with this cherry tomato pasta recipe
- Quick and Easy Italian Tomato Salad: A simple and flavorful salad that complements the pasta dish nicely.
- Grilled Chicken Cutlets with a Cherry Tomato Panzanella: This recipe features grilled chicken and a cherry tomato bread salad, offering a balance of protein and freshness.
- Broccoli Scacciata: A Sicilian savory pie made with pizza dough, filled with broccoli, onions, tomatoes, and olives. It's a hearty and flavorful addition to the meal.
- Authentic and Easy Italian Bruschetta: A classic Italian appetizer with fresh tomatoes and basil on toasted bread, perfect for starting your meal.
How to Store, Make Ahead, and Reheat
Once the pasta has cooled, transfer it to an airtight container and store in the refrigerator for up to 3 days. I don’t recommend freezing this dish since the fresh tomatoes and basil can lose their texture.
This pasta is a great make-ahead option for busy weeknights or quick lunches. You can cook the pasta and sauce in advance, then gently reheat it on the stovetop with a splash of reserved pasta water or olive oil to bring it back to life. Leftovers taste just as delicious the next day—pack them up for an easy work or school lunch.
Some other pasta recipes to enjoy:
- Vegan Creamy Tomato Pasta
- Roasted Cherry Tomato and Tuna Pasta
- Orecchiette Pasta with Broccoli Sauce
- Vegan Cheese Sauce Pasta
- Penne with Mozzarella, Cherry Tomatoes, and Basil
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📖 Recipe
Easy Cherry Tomato Pasta Recipe
Ingredients
- 2 cups ripe cherry tomatoes cut into quarters
- ½ lb pasta I used penne, but any short pasta is fine
- 4 Tbsps extra virgin olive oil plus more for drizzling
- 2 garlic cloves minced
- Fresh basil leaves shredded
- sea salt to taste 1-2 teaspoons
- freshly ground pepper ½ teaspoon or whatever you like
Instructions
- Bring a large pot of water to a boil and salt it. Cook the pasta until it's al dente (look at directions on box for the exact time).
- While the pasta is cooking, prep the cherry tomatoes.
- Cut the cherry tomatoes into quarters and add to a large bowl.
- Add the extra-virgin olive oil, garlic, and basil.
- Season with salt and freshly ground pepper. Stir to combine.
- As soon as the pasta is al dente, drain it. Drizzle some olive oil on the pasta and stir it together so it won't stick. Let the pasta cool down a few minutes before adding to the bowl with the cherry tomatoes.
- Once the pasta has cooled down, add it to the bowl with the cherry tomatoes and stir to combine. Check the seasoning, and add more salt and pepper to taste. Add some more fresh basil, if you like. Drizzle on a little more extra-virgin olive oil, if needed, and serve. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Anne says
Just love this recipe! It's so easy to make. Even the kids love it!
Lora says
hi Anne-So happy you enjoy this vegan cherry tomato pasta recipe! Thanks for letting us know!