Cherry Tomato Pasta
Jul 05, 2023, Updated Sep 25, 2023
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Summer means cherry tomatoes are in season and this 15 minute Cherry Tomato Pasta recipe with fresh burrata is going to be a new weeknight staple! We love the fresh tomatoes with basil and creamy burrata that pairs perfectly with the al dente spaghetti. Find the full recipe below and I hope you enjoy!
Watch the Cherry Tomato Pasta Recipe Video Below!
Ingredients for Cherry Tomato Pasta
Here are the ingredients you’ll need for this delicious 15 minute Cherry Tomato Pasta!
- 2 lb cherry tomatoes
- 1 lb pasta
- 2 tbsp olive oil
- 6 cloves garlic, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp thyme or Italian seasoning
- 6 oz fresh burrata
- 1/2 tsp red pepper flakes
- 1 bunch fresh basil
- 3/4 cup parmesan cheese, freshly grated
PECORINO vs. PARMESAN
While these two cheeses ARE similar, and you can use either for this recipe! Pecorino is made from sheep’s milk and is saltier than Parmesan, so if you end up subbing one for the other, make sure to adjust the salt accordingly.
DON’T USE PRE-GRATED CHEESE
If at all possible, I would highly recommend not using pre-grated cheese! Pre-grated cheese contain preservatives to keep the cheese shreds from clumping and I find they don’t melt together as well. You can also taste the grainy texture from the additives. I like to keep a couple wedges of high quality cheese at home and my favorite place to buy them from is Costco! The quality and price is unbeatable.
I personally used spaghetti in this dish but you can sub with any long pasta (for ex: fettuccine, linguine, bucatini, tagliatelle). You can use either fresh or dried pasta; my only recommendation is to use the highest quality stuff you can find! I like bronze-cut pasta because the surface of the pasta allows for more sauce to cling to it.
Cherry Tomato Pasta: Recipe Instructions
Sauté the garlic and tomatoes
The first step in this recipe is to sweat the garlic and tomatoes in olive oil over medium high heat. Season the tomatoes with kosher and pepper, then saute until the tomatoes burst (about 5 minutes). Use a wooden spoon to help break the tomatoes if needed.
Once the tomatoes are popped and they release their juices, season with dried italian seasoning and crush red pepper flakes. Let reduce for 3-4 minutes until slightly thickened and season to your preference if needed.
Form the sauce
Cook the pasta in salted boiling water until al dente. Add drained pasta directly to the sauce along with a few tablespoons of pasta water over medium low heat. Mix until the sauce is well coated and add freshly chopped basil and parmesan cheese. Serve and enjoy!
- Salt your pasta water! This is the first step in ensuring your dish is properly seasoned. The Italians believed in adding flavor in every step of the cooking process and salting your pasta water can be seen as your ‘foundation’. I like my pasta water to be as salty as the sea – briny but not so salty that it’s unbearable. I use kosher salt but you can use whatever salt you have on hand.
- Save your pasta water! You may find the sauce to be too thick, especially when mixed with the pasta, so save some of the pasta water to loosen as needed and create the creamy consistency you want.
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Cherry Tomato Pasta
- Heat olive oil in a non stick skillet over medium high heat. Add grated garlic and sweat for 30 seconds, then add the fresh cherry tomatoes. Season with kosher salt and pepper.
- Saute the tomatoes over medium high heat until the tomatoes blister and start to pop (about 5 minutes). Use the back of a wooden spoon to break the tomatoes. Add dried italian seasoning and red pepper flakes. Let reduce for 3-4 minutes until slightly thickened and season to your preference if needed.
- Cook the pasta in salted boiling water until al dente. Add drained pasta directly to the sauce along with a few tablespoons of pasta water over medium low heat. Mix until the sauce is well coated and add freshly chopped basil and parmesan cheese. Rip fresh burrata into small pieces and sprinkle over pasta. Serve and enjoy!