Cherry Tomato Pasta with Olives
Cherry tomato pasta is a quick Mediterranean-style pasta dish made with fresh cherry tomatoes, olives, garlic, basil, and pasta. It comes together in about 15 minutes and is perfect for an easy weeknight dinner.
When I have cherry tomatoes at home, I’m always tempted to make two things. One is this cherry tomato pasta, and the other is my mozzarella and cherry tomato salad or my simple cherry tomato salad. I think cherry tomatoes are best eaten raw or with as little cooking as possible.
We’re lucky that cherry tomatoes are available here in abundance, almost all year round. Back in Singapore, I remember they were very expensive, so we used 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 cherry tomatoes, 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 to preserve the tomatoes’ freshness. 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 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 freeze 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, 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 olives are 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 I use 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 tsp of red pepper flakes. And, if you want to make this a non-vegetarian pasta, add 2 cups of chopped chicken breast or shrimp.
Step-by-step: 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 1/2 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 1/4 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 1/4 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.
Cherry Tomato Pasta with Olives
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
Ingredients
- 500 grams (1 lb) Pasta Penne
- 2 tbsp Olive oil
- 1 small Spanish onion finely diced
- 1 large Garlic clove sliced
- 2 tbsp Tomato paste
- 400 grams (1 lb) Cherry tomatoes
- ½ cup (70 g) Kalamata olives pits removed
- 2 sprigs Fresh thyme or 1/2 tsp dried
- 2 sprigs Fresh rosemary or 1/2 tsp dried
- 2 sprigs Fresh basil
- 2 sprig Basil
- ¼ tsp Kosher salt for the sauce
- ½ tsp Black pepper powder
- ¼ cup Freshly chopped parsley
- 2 tbsp Grated Parmesan optional
Method
- Pasta – Boil the pasta in a large pasta pot of salted water over medium-high heat until al dente. Drain the pasta and reserve 1/2 cup of the drained pasta water for the sauce. Set aside.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 tbsp 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 1/4 cup of the reserved cooking liquid. Cook for 2 minutes.2 tbsp 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 1/4 cup of the reserved pasta water. Toss the pasta well so it is covered with all the pan juices.¼ tsp Kosher salt, ½ tsp Black pepper powder
- Garnish – Sprinkle with freshly chopped parsley and grated Parmesan cheese.2 tbsp Grated Parmesan, ¼ cup Freshly chopped parsley
Notes
- Use ripe, flavorful cherry tomatoes: Since cherry tomatoes are a key ingredient, using ripe and flavorful ones will really enhance the dish’s taste.
- Don’t overcook the tomatoes: Cherry tomatoes should be cooked just until they start to soften and release their juices. Overcooking can cause them to become mushy.
- Season generously: Cherry tomatoes benefit from bold seasoning. Don’t be afraid to use plenty of salt, pepper, and fresh herbs like basil to enhance the flavor.
- Use pasta water: Save some of the pasta cooking water before draining the pasta. This starchy water can be used to loosen the sauce and help it adhere to the pasta.
- Finish with high-quality olive oil: A drizzle of good-quality extra-virgin olive oil before serving can enhance the dish’s flavors.
- Add protein or veggies: Consider adding protein such as grilled chicken, shrimp, or roasted chickpeas, or vegetables like spinach or asparagus to make the dish more hearty and nutritious.
- Choose the right pasta: Spaghetti, linguine, or penne are great choices for this dish as they can hold the sauce well.
- Garnish with fresh herbs and cheese: Freshly chopped basil or parsley, and a sprinkle of grated Parmesan cheese can add a burst of freshness and flavor to the dish.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!How to Perfectly 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 the pasta, or it will become sticky.
- Salt the water generously, more than you think you need, because this is the only time you’ll 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, preventing the sauce from sticking.
- Pick the right pasta for the right sauce. For example, long pasta like spaghetti works well with oil and tomato-based sauces, while penne and larger shapes are better suited 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 should be tender yet have a bite.
- If you plan to cook pasta ahead of time, it’s a good idea to keep it a minute underdone, as it will continue to cook with the residual heat in the sauce.
- Never drain the pasta into a colander, and never rinse the pasta. Instead, remove the pasta from the pot and add it directly to the sauce.
Frequently asked questions
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 tsp 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 breads: olive sun-dried tomato dinner rolls, roasted garlic parmesan bread rolls, no-knead beer bread, or whole wheat walnut bread.
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Veena-
You are an exceptional chef! My family rated this recipe 5 stars (two times.)
What would you think of adding some anchovy pieces/paste? It’s a different twist on this recipe …but it may work very well.
Your thoughts?
Thanks!
BobB
Hey BobB – Thank you so much! I am so happy you enjoyed this recipe twice. My kids love it too. Achovies paste would be a wonderful addition to the pasta at the very beginning of the recipe. Unfortunately my husband and kids don’t like them so I have to omit them in all my recipes. But, yes, they are a wonderful addition.
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!!
Yes exactly, Marisa. I especially need these recipes when it’s the busy time.
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.
Absolutely Jolina. Always a classic.
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!
I agree we make it often in summer but now cherry tomatoes are in abundance here so we make this often now too.
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.
Absolutely Gloria. Anytime of the week in our home.