This cherry tomato pasta is perfect when you need a quick but light and refreshing meal. With fresh cherry tomatoes, basil, and olives this pasta gets done in less than 15 minutes. A fresh home-cooked meal doesn't get easier than this.
Table of Content
When I have cherry tomatoes in the house, I am always tempted to make two things. One is this cherry tomato pasta and the other is my mozzarella and cherry tomato salad. I think cherry tomatoes are best eaten raw or with as little cooking as possible. The sweetness of the fruit alone is so exotic.
We are lucky that cherry tomatoes are here in abundance almost throughout the year. Back in Singapore, I remember they were very expensive, and so we'd only use them sparingly in salads
Why make this recipe
- I love this recipe because of all the mixed flavors - The sweetness from the red onions and the cherry tomato, infused with the scent of garlic, the salt and tartness from the olives, the nutty flavor of the parmesan cheese, and the freshness of the Basil.
- The best part is, that you don't need to do much. You want to cook it as little as possible so you can preserve the freshness of the tomatoes. The pasta takes about 11 minutes to boil while the cherry tomato sauce needs no more than 8 minutes.
- Most of the ingredients used in this recipe are simple pantry staples or easy to find.
- This is usually something I like to make after a long festive weekend when we want to keep it light and fresh.
- Leftovers keep well in the fridge in an airtight container and this is the perfect pasta dish to save in the freezer for a month or two.
Ingredients and substitutes
- Onions - I highly recommend red Spanish onions. These are sweet and caramelize beautifully in the sauce. And fresh garlic cloves, of course.
- Cherry tomatoes - Ideally, you want to use what is fresh in season. Today I'm using grape tomatoes, which are sweet and juicy. I like to have the tomato pulp and juice still holding their shape but filled with all the wonderful flavors from the sauce.
- Olives - Black olives are picked after they are ripe while green is picked when they are still raw. Both are of course cured. Personally, we like black kalamata olives in our pasta, but you can use whichever you like to eat.
- Olive oil - For me, it has to be a good quality extra virgin olive oil when making pasta. I don't use extra virgin but cold-pressed. Again that's a personal preference.
- Fresh herbs - I like to use fresh thyme, rosemary, basil, and parsley. But, you can use dried Italian seasoning instead.
- Pasta - We love our penne, but obviously any shape works great with this dish.
- Optional - if you like a little spice - add in a teaspoon of red pepper flakes. And, if you want to make this a non-vegetarian pasta add 2 cups of chopped chicken breast or shrimp.
Cherry tomato pasta
- Pasta - Boil the pasta in a large pasta pot of salted water over medium-high heat until al dente. Drain the pasta and reserve ½ cup of the drained pasta water for the sauce. Set aside.
Pro tip - I start boiling the pasta around the same time as the pasta sauce. So the drained pasta goes directly into the sauce after being drained.
- Saute - In a large skillet pan over medium heat saute the onions and garlic in olive oil until the onions are translucent.
- Tomatoes - add the tomato paste followed by the cherry tomatoes, olives, thyme, rosemary, and basil leaves along with ¼ cup of the reserved cooking liquid. Stir and cook for 2 minutes.
- Season - Season the pasta with salt and pepper. Add the drained pasta with another ¼ cup of the reserved pasta water. Toss the pasta well so it is covered with all the pan juices.
- Garnish - Sprinkle with freshly chopped parsley and grated parmesan cheese.
Perfect boiled pasta
- Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
- Use 4 times the amount of water for your pasta - For example, to boil one cup of pasta use at least 4 cups of water.
- Always bring the water to a boil before adding pasta or the pasta will be sticky.
- Salt the water generously more than you think you need as this is the only time you will be able to season the pasta on its own.
- Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
- Pick the right pasta for the right sauce. For example, long pasta such as spaghetti for oil and tomato-based sauces, or penna and large shapes for cream and meat-based sauces.
- The pasta cooking time on the package is a suggestion - always taste pasta to know if it's done. The driest pasta takes about 10 to 12 minutes while fresh pasta often takes less than 2 minutes.
- Pasta must be cooked "al dente", which means it must be tender yet have a bite.
- If you plan to cook pasta long before serving, it's a good idea to keep it a minute underdone as it will continue to cook with the residue heat in the sauce.
- Never drain the pasta into a colander and never rinse the pasta. Instead, remove the pasta from the pot (preferably directly into the sauce)
How long will this cherry tomato pasta keep?
This cherry tomato pasta will keep in the fridge for 3 to 4 days.
Can I freeze this cherry tomato pasta?
yes, you can freeze this pasta for up to a month. It's best to thaw in the fridge overnight for the best results. When thawed the cherry tomatoes are softer in texture.
Can I use regular tomatoes instead of cherry tomatoes?
You certainly can use regular chopped tomatoes but the sauce will be less sweet. I would recommend adding 1 teaspoon of brown sugar to the onions just a minute before adding the tomatoes. Just the way I did with my recipe for fresh tomato sauce.
What do you serve alongside this cherry tomato pasta?
Ideally, we love some rustic bread to go with our pasta. Time permitting I often make one of these homemade bread - olive sun-dried tomato dinner rolls, roasted garlic parmesan bread rolls, no-knead beer bread or whole wheat walnut bread
Printable Recipe
Cherry Tomato Pasta - 15 minutes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 359kcal
Adjust Servings Here: 6 servings
Description
This simple, easy, colorful and nutritious cherry tomato, olives and basil pasta gets done in just 20 minutes. A perfect dish to entertain or prepare as a quick one-pot meal. It has become a family favorite for us.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 500 grams (1 lb) Pasta (Penne)
- 2 tablespoon Olive oil
- 1 small Spanish onion (finely diced)
- 1 large Garlic clove (sliced)
- 2 tablespoon Tomato paste
- 400 grams (1 lb) Cherry tomatoes
- ½ cup Kalamata olives (pits removed)
- 2 sprigs Fresh thyme (or ½ teaspoon dried )
- 2 sprigs Fresh rosemary (or ½ teaspoon dried)
- 2 sprigs Fresh basil
- 2 sprig Basil
- ¼ teaspoon Kosher salt (for the sauce)
- ½ teaspoon Black pepper powder
- ¼ cup Freshly chopped parsley
- 2 tablespoon Grated Parmesan (optional )
Instructions
- Pasta - Boil the pasta in a large pasta pot of salted water over medium-high heat until al dente. Drain the pasta and reserve ½ cup of the drained pasta water for the sauce. Set aside. Pro tip - I start boiling the pasta around the same time as the pasta sauce. So the drained pasta goes directly into the sauce after being drained.500 grams Pasta
- Saute - In a large pan over medium heat saute the onions and garlic in olive oil until the onions are translucent.2 tablespoon Olive oil, 1 small Spanish onion, 1 large Garlic clove
- Tomatoes - add the tomato paste followed by the cherry tomatoes, olives, thyme, rosemary, and basil leaves along with ¼ cup of the reserved cooking liquid. Cook for 2 minutes.2 tablespoon Tomato paste, 400 grams Cherry tomatoes, ½ cup Kalamata olives, 2 sprigs Fresh thyme, 2 sprigs Fresh rosemary, 2 sprigs Fresh basil, 2 sprig Basil
- Season - Season the pasta with salt and pepper. Add the drained pasta with another ¼ cup of the reserved pasta water. Toss the pasta well so it is covered with all the pan juices.¼ teaspoon Kosher salt, ½ teaspoon Black pepper powder
- Garnish - Sprinkle with freshly chopped parsley and grated parmesan cheese.2 tablespoon Grated Parmesan
Recipe Notes & Tips
Perfect boiled pasta
- Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
- Use 4 times the amount of water for your pasta - For example, to boil one cup of pasta use at least 4 cups of water.
- Always bring the water to a boil before adding pasta or the pasta will be sticky.
- Salt the water generously more than you think you need as this is the only time you will be able to season the pasta on its own.
- Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
- Pick the right pasta for the right sauce. For example, long pasta such as spaghetti for oil and tomato-based sauces, or penna and large shapes for cream and meat-based sauces.
- The pasta cooking time on the package is a suggestion - always taste pasta to know if it's done. The driest pasta takes about 10 to 12 minutes while fresh pasta often takes less than 2 minutes.
- Pasta must be cooked "al dente", which means it must be tender yet have a bite.
- If you plan to cook pasta long before serving, it's a good idea to keep it a minute underdone as it will continue to cook with the residue heat in the sauce.
- Never drain the pasta into a colander and never rinse the pasta. Instead, remove the pasta from the pot (preferably directly into the sauce)
Nutrition Information
Calories: 359- kcalCarbohydrates: 68- gProtein: 13- gFat: 4- gSaturated Fat: 1- gCholesterol: 1- mgSodium: 1537- mgPotassium: 385- mgFiber: 4- gSugar: 5- gVitamin A: 487- IUVitamin C: 17- mgCalcium: 55- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Marisa Franca
We simply love all of the ingredients. And in combination I bet the taste is spectacular. With the holidays coming up I need lots of ideas for quick meals. For the meat lovers I'd add a bit of chicken to it. YUMMY!!
Veena Azmanov
Yes exactly, Marisa. I especially need these recipes when it's the busy time.
Jolina
Tomatoes and basil are such a classic combo. From sandwiches to pastas, they're perfect together! This looked delicious so I had to try. I love how simple and easy it is to make.
We're always looking for a quick lunch or dinner and this fits the bill so I'll be sure making this over and over for the family.
Veena Azmanov
Absolutely Jolina. Always a classic.
Denise
This is a meal we eat alot in the summer. However eating it during the winter is a great idea! Makes you feel like the summer is right around the corner. I love tomato basil combo in pasta. I think I'm making this tonight!
Veena Azmanov
I agree we make it often in summer but now cherry tomatoes are in abundance here so we make this often now too.
Gloria
This looks like a great dinner option any night of the week. You can never go wrong with pasta in my opinion. Always a family favourite every time.
Veena Azmanov
Absolutely Gloria. Anytime of the week in our home.