Description
This Cherry Tomato Pasta is a quick and flavorful dish combining al dente short pasta with a rich, creamy tomato sauce bursting with fresh cherry tomatoes, garlic, and fragrant herbs. Finished with parmesan and fresh basil, it’s a perfect 25-minute meal for four that balances tangy, savory, and creamy elements.
Ingredients
For the Pasta
- 12 oz. short pasta (orecchiette, shells, rotini, or similar), uncooked
- ½ - 1 cup reserved starchy pasta water
For the Sauce
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 24 oz cherry tomatoes, halved
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- 1 tsp balsamic vinegar
- ½ tsp sea salt
- ½ tsp black pepper
- ⅓ cup grated parmesan cheese
- 2-3 Tbsp heavy cream
- 2-3 Tbsp tomato paste
- Pinch of sugar (optional)
- ¼ cup fresh basil, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente. Reserve ½ to 1 cup of the starchy pasta water before draining the pasta.
- Prepare the Garlic and Olive Oil: While the pasta is cooking, heat a large skillet or pan over medium-high heat. Add the olive oil and once hot and shimmering, add the minced garlic. Stir constantly for about 1 minute until fragrant but not browned.
- Cook the Tomatoes: Add the halved cherry tomatoes to the pan. Stir occasionally and press them gently with a spoon or spatula to help them burst. Let them simmer until they have broken down into a chunky sauce. Then stir in salt, black pepper, Italian seasoning, red pepper flakes, and balsamic vinegar to combine.
- Add Cream and Cheese: Reduce heat to medium-low. Stir in the heavy cream and grated parmesan cheese, continuing to stir until the cheese fully melts into the sauce. Add the tomato paste next, mixing thoroughly. If desired, add a pinch of sugar to balance the acidity.
- Adjust Sauce Consistency: Slowly add reserved pasta water ¼ cup at a time to thin the sauce to your preferred consistency. The sauce will thicken and reduce slightly as it heats, so add water accordingly to keep it saucy but not watery.
- Combine Pasta and Sauce: Add the drained pasta directly into the sauce. Toss gently to coat all the pasta evenly with the creamy tomato sauce. Remove from heat.
- Finish and Serve: Stir in the freshly chopped basil. Serve the pasta garnished with additional basil leaves and a generous sprinkle of freshly grated parmesan cheese for extra flavor and richness.
Notes
- Reserve pasta water carefully as it contains starch which helps thicken and bind the sauce.
- Cherry tomatoes bursting in the pan gives the sauce a fresh, naturally sweet flavor.
- The pinch of sugar is optional but recommended if your tomatoes are too acidic.
- You can substitute heavy cream with half-and-half or a plant-based cream for a lighter or dairy-free version.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
- Use fresh basil rather than dried for best flavor at the end.
