This cherry tomato pasta is delicious, fresh, tangy, and sweet. Easy enough for a busy weeknight and a family favorite. Made with fresh cherry tomatoes, garlic, basil, mozzarella balls, and pappardelle pasta in under 20 minutes!
Serve with cheesy garlic bread and a simple salad for a complete dinner meal.
A few years ago I shared this roasted tomato bucatini and you guys loved it! This cherry tomato pasta recipe is a bit different because I used cherry tomatoes instead of grape tomatoes and I cooked them on the stove. I also included mozzarella balls! If you love simple and light pasta dishes, then this is the one for you.
Why You’ll Love This Recipe
- Cherry tomatoes are sweet and release a lot of liquid when they burst, so no heavy cream or butter is required!
- The best recipe to make when cherry tomatoes are in season.
- Inexpensive to make.
- The perfect summer dish.
Ingredient Notes
- Pasta – I used pappardelle pasta but any pasta works.
- Cherry Tomatoes – I prefer small red cherry tomatoes but feel free to use any color or shape. Make sure to taste the tomatoes, if they aren’t sweet enough, add a pinch of sugar to the sauce.
- Mozzarella Balls – Add it if you love cheesy pasta but it’s completely optional!
Step-By-Step Instructions
- Cook the pasta in a large pot of boiling water until al-dente.
- While the pasta cooks, add olive oil to a large skillet. Add the tomatoes and cook over medium heat for 7-10 minutes or until they burst. Make sure to stir frequently.
- Season the tomatoes with salt and stir in the garlic, red pepper flakes, and basil. Cook for 1 minute.
- Add the cooked pasta, parmesan cheese, pasta water, and mozzarella balls to the skillet and mix until well combined. Check for seasoning and serve with fresh parmesan cheese.
Top Tips For The Perfect Cherry Tomato Pasta
- Use fresh garlic for best results.
- The pasta will continue cooking in the skillet so make sure to cook it until al-dente. Don’t overcook the pasta.
- I like to leave a few tomatoes whole but make sure most fully burst before adding the pasta.
- Season generously with salt and pepper!
- Feel free to include chicken, shrimp, spinach, or any veggies you have on hand.
Storage
If you have any leftovers, allow the pasta to cool completely then transfer it to an air-tight container and refrigerate for up to 3 days.
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Cherry Tomato Pasta
Ingredients
- 8 ounces pappardelle pasta
- 24 ounces cherry tomatoes
- 3 tbsp olive oil
- 2 garlic cloves finely minced
- 1/4 tsp red pepper flakes or to taste
- 1/4 cup mozzarella balls
- 1/4 cup parmesan cheese
- 1 tbsp fresh basil
- 1/4 cup pasta water
- salt and pepper to taste
Instructions
- Cook the pasta in a large pot of boiling water until al-dente.
- While the pasta cooks, add olive oil to a large skillet. Add the tomatoes and cook over medium heat for 7-10 minutes or until they burst. Make sure to stir frequently.
- Season the tomatoes with salt and stir in the garlic, red pepper flakes, and basil. Cook for 1 minute.
- Add the cooked pasta, parmesan cheese, pasta water, and mozzarella balls to the skillet and mix until well combined. Check for seasoning and serve with fresh parmesan cheese.
Notes
- Use fresh garlic for best results.
- The pasta will continue cooking in the skillet so make sure to cook it until al-dente. Don’t overcook the pasta.
- I like to leave a few tomatoes whole but make sure most fully burst before adding the pasta.
- Season generously with salt and pepper!
- Feel free to include chicken, shrimp, spinach, or any veggies you have on hand.
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