*This may contain affiliate links. Read our disclosure policy.
Packed with the flavors of fresh tomatoes, basil, and garlic– there’s so much to love about this burst cherry tomato pasta. Ready in 25 minutes and comes together in 1 pot, it’s a quick option for busy weeknights. Pair with baked salmon, chicken, or enjoy on its own.
It’s no secret that I love to create simple dinner recipes. There’s something incredibly rewarding about making a recipe from scratch– whether it’s baked chicken meatballs, one pan lasagna, pineapple teriyaki chicken, or pesto shrimp, these dishes are not only low-effort, minimal time, they are also bursting with flavor. 😉 This burst cherry tomato pasta is no different. It’s a must-make in the summertime when fresh tomatoes are in season that will certainly win the hearts of those that try it.
Why You’ll Love This Cherry Tomato Pasta Recipe
- Quick and easy– done in just 25 minutes!
- Made in 1 pot & minimal prep needed
- Bursting with fresh ingredients like tomatoes, basil and onion
- Creamy and comforting without being heavy
- The tomatoes can be made ahead of time (& can even freeze them!)
- Perfect for a weeknight dinner and fancy enough for guests
- Can we served as a side or main dish
Ingredients You Need & Possible Substitutions
This burst tomato pasta packs a lot of flavor. The recipe is incredibly versatile, so customize it to your taste preferences. Here are some details about the ingredients and possible substitutions:
- Tomatoes: You can use small tomatoes (like cherry or grape) or larger tomatoes– whichever you have on hand. I usually use grab cherry tomatoes and chop up any large tomatoes I have that need to be used.
- Pasta: I prefer to use spaghetti or bucatini, but you can use your favorite long or short pasta. Keep in mind that the cook time will vary based on the type of pasta you use.
- Basil: The fresh basil adds freshness and works well with the tomatoes. Using fresh basil is always recommended, but you can use dried if needed. If you don’t have or like basil, you can also toss in a handful of fresh parsley.
- Chicken Broth: Cooking the pasta in chicken broth adds incredible flavor and helps create a lighter creamy sauce– you can also use vegetable broth to keep this vegetarian. For either, I recommend low-sodium. If you don’t have either, you can use water however it may be more bland so you might need an extra pinch of salt and pepper.
- Olive Oil: I typically use extra virgin olive oil, but you can use your preferred type of oil like avocado oil.
- Onion & Garlic: The onion and garlic work incredibly well together, especially when paired with basil. Sometimes I add a little extra garlic because I love it so much, especially in a pasta sauce.
- Butter: The butter not only adds flavor, but also assists in making a sauce. If you need this dairy-free you can replace with a dairy-free substitute or add 1-2 Tablespoons of olive oil.
- Heavy Cream: This is optional but adding just 2 Tablespoons creates a very slight cream sauce without being heavy. If you need this dairy-free you can omit completely or replace with a dairy-free substitute like coconut cream (even cashew cream.) I’ve made it without and it’s still delicious!
- Salt & Pepper: Essential for flavor. Definitely do not skip the salt.
- Lemon: Adding the lemon gives the pasta brightness to finish it off.
How To Make Pasta With Cherry Tomatoes
- Start Making the Sauce: In a 5-quart or larger butch oven or pot, begin cooking the onion, salt and pepper until the onion has softened. Then, add the tomatoes. Cook until the tomatoes begin to release their juices and burst. Stir in the garlic and gently press down on the tomatoes.
- Cook the Pasta: Add the chicken broth to the pot, bringing it to a boil just as you would for pasta water. Then, add the pasta and cook as directed on the package, stirring occasionally.
- Add the Finishing Touches: Once the pasta is cooked, stir in the butter, heavy cream, basil, and lemon juice.
Cherry Tomato Pasta Success Tips
- Use a Large Pot: When making an “all-in-one” meal, especially a recipe that uses pasta, it’s important to use a pot that is large enough to not only hold all the ingredients, but also gives the pasta enough room while it’s cooking preventing the pasta from sticking together. For many of my one pot pasta recipes, I recommend using a 5-quart or larger dutch oven.
- Prevent Sticking: Unless otherwise directed in the recipe, stir the pasta as it cooks just like you would when cooking regular pasta. This is especially important for the first few minutes preventing the pasta from sticking together and also helps prevent it from sticking to the pot.
FAQ About Burst Cherry Tomato Pasta
What’s the difference between grape and cherry tomatoes?
Cherry tomatoes are usually sweeter, have fewer seeds than grape tomatoes. They also have a thinner skin which makes them ideal as they are easier to burst. However, grape tomatoes are a wonderful substitute if you don’t have cherry tomatoes– you may just need 2-3 additional minutes for cooking.
Can you use cherry tomatoes for pasta sauce?
Yes! Cherry tomatoes are wonderful in pasta sauce and cook down perfectly due to their soft skin.
Can I use regular tomatoes?
Absolutely. I often make this with whatever tomatoes need to be used that are sitting on the counter. If you’re using larger tomatoes, cut into bite size pieces (like quarters) before beginning.
What can I do with a lot of cherry tomatoes
You can make a pasta recipe (like this one), freeze for up to 3 months, or cook as directed in step 1 and either freeze or store in the refrigerator.
More Summer Dinner Recipes
One Pot Burst Cherry Tomato Pasta
Packed with the flavors of fresh tomatoes, basil, and garlic– there’s so much to love about this burst cherry tomato pasta. Ready in 25 minutes and comes together in 1 pot, it’s a quick option for busy weeknights. Pair with baked salmon, chicken, or enjoy on its own.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: One Pan
Instructions
- Heat the olive oil in a 5-quart or larger dutch oven or pot (that will fit the size pasta) over medium heat. Once warm, add the onion, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the onions begin to soften. Then, stir in the tomatoes. Cook for 5 minutes, covered, stirring 2-3 times, until the tomatoes have softened and begin to burst. Stir in the garlic and let cook for 1 minute while gently pressing down on the tomatoes that haven’t burst yet.
- Adjust the heat to medium-high and add the chicken broth. Bring to a boil, just as you would with pasta water. Once boiling, add the pasta. Cook for 10-12 minutes or as directed on the package, stirring occasionally to prevent the pasta from sticking together. The total cooking time will vary based on the pasta used, adjust as. needed.
- Once the pasta is done (or al dente– firm to the bite but not chalky), stir in the butter and heavy cream. Finally, stir the basil and lemon juice.
- Serve warm. If desired, garnish with grated parmesan cheese, extra basil and/or red pepper flakes. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat in the microwave or low heat on the stove, both adding 1-2 Tablespoons of water.
Notes
- Make Ahead Instructions: The tomatos can be made through step 1 up to 3 days in advance. Cover and store in the refrigerator. When ready, begin at step 2 and add the tomatoes.
- Freezing Instructions: The tomatoes can be made through step 1 and frozen for up to 3 months. Store in a freezer-safe bag or container. Thaw overnight in the refrigerator. You can also warm tomatoes over low heat before beginning at step 2.
- Tomatoes: The recipe works wonderfully with any type of tomatoes. I often make this with a variety of tomatoes (whatever is sitting on the counter that needs to be used.) If you use larger tomatoes, cut them into bite size pieces, like quarters, before beginning.
- Pasta: The cook time will vary based on the type of pasta used. I typically use a thick spaghetti which is about 10-12 minutes.
- Chicken Broth: You can also use vegetable broth to keep this vegetarian. I recommend using low-sodium– if you don’t have it, reduce the salt to 1 teaspoon and taste at the end for additional salt. You can always add salt but you cannot remove it.
- Heavy Cream: If you need this to be dairy-free you can omit completely or use a dairy-free substitute like coconut cream or cashew cream. I’ve made it without and it’s still just as delicious!
- Butter: If you need this dairy-free you can replace with a dairy-free substitute or add 1-2 Tablespoons of olive oil.
