With a no-cook, stir-together sauce, this easy Cherry Tomato Pasta is an easy family dinner. And it’s oh so delicious and fresh. You can leave it chunky or blend it smooth—it’s so versatile!
I often have lengths of time when I am completely burned out on cooking BUT having a few easy recipes in my back pocket that I can make without a lot of work is a total game changer.
Combining cherry tomatoes with garlic, basil, and olive oil makes a super fresh and delicious sauce—no cooking required—that really makes pasta sing. It’s delicious as is, or you can even blend up the sauce if that seems like a better option for your kids.
It has the flavors of Caprese salad, with the added bonus of pasta—which is a total win in my house!
TIP: Find more easy healthy family meals, and learn how to freeze tomatoes if you have extras.
Table of Contents
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Ingredients You Need
To make this Cherry Tomato Pasta recipe, you need to have the following ingredients on hand and ready to go.
- Cherry tomatoes: You can use any variety of cherry tomatoes or grape tomatoes. I love this sauce with yellow/orange Sungold tomatoes, which are sweeter than many red varieties.
- Basil: Fresh basil adds lovely flavor to this pasta recipe.
- Garlic: Letting the tomatoes marinate with garlic adds flavor and just enough pungency.
- Olive oil: Olive oil in the mix of this pasta helps ensure that the sauce is easy to stir and coat the noodles.
- Pasta: You can make this with any pasta variety that you enjoy most. If you use a long noodle, cut it up for toddlers so it’s easier to eat.
- Parmesan: Optional to top each bowl.
Step-by-Step Instructions
Here’s a look at how to make this Cherry Tomato Pasta. Head to the bottom of this post for more information, including the amounts and the timing.
Step 1. Cut the tomatoes in half. Mash the garlic.
Step 2. Add to a bowl with the rest of the sauce ingredients. Stir to combine.
Step 3. Let marinate while you cook the pasta according to package directions.
Step 4. Remove the garlic. Toss with the prepared pasta and serve.
TIP: You also blend the sauce smooth after it marinates if you or the kids prefer that texture.
Frequently Asked Questions
Frequently Asked Questions
I like making this with Sungold orange tomatoes, but any kind and any color will work.
Sure! Just leave off the optional Parmesan at the end.
I would do the blended version, and use just a little bit of it on their portion. It will still have a little flavor, but should look fairly familiar.
How to Store
Store leftovers in an airtight container in the fridge for up to 3-5 days. Reheat for 15-30 seconds or serve cold like a Caprese Pasta Salad.
Best Tips for Success
- Use any pasta you prefer and cut up for easier eating for the kids as needed.
- Remove the mashed garlic after the sauce marinates to avoid bites of spice (or leave them in if you like that!).
- Top with grated Parmesan and/or black pepper if desired.
- Use any color of cherry tomatoes. Orange ones called Sungold or Sunsweet are often sweeter and more appealing to kids.
Related Recipes
Please comment below if you make this recipe—I’d love to hear what everyone in your family thought!
Easy Cherry Tomato Pasta
Ingredients
- 1 pint cherry tomatoes (I prefer Sungold, but any color or variety work)
- 2 cloves garlic
- 1/2 cup lightly packed fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1 pound pasta
- Parmesan cheese and/or black pepper
Instructions
- Cut the cherry tomatoes in half. Place a knife flat on the garlic and smash it. Remove the skin (it should come right off).
- Place the tomatoes, garlic, basil, salt, and olive oil in a bowl.
- Stir together.
- Place a large pot of water over high heat and cook the pasta according to the package directions. Drain.
- Remove the garlic from the sauce. (It is very, very spicy when fresh—if you like that, mince it up and add it to your portion!) (Optional: Remove the basil and blend up the sauce. I remove the basil to keep the color looking nice but you could leave it in if you don't mind that. You can also blend the tomatoes first, then add the garlic and basil to skip the step of chopping.)
- Toss the pasta with the sauce and serve topped with Parmesan and/or black pepper as desired.
Equipment
Notes
- Store leftovers in an airtight container in the fridge for up to 3-5 days. Reheat to serve.
- Use any pasta you prefer and cut up for easier eating for the kids as needed.
- You can blend the sauce and use just a little on the kid’s portion if this is a new flavor.
- Remove the mashed garlic after the sauce marinates to avoid bites of spice (or leave them in if you like that!).
- Top with grated Parmesan and/or black pepper if desired.
- Use any color of cherry tomatoes. Orange ones called Sungold or Sunsweet are often sweeter and more appealing to kids.
Nutrition
This post was first published August 2021.
I used campari tomatoes since we had it on hand, and added black olives cause my kiddo loves them. Turned out so yummy! Love a fresh pasta
Black olives are a great addition!
Hi, how long should this marinate?
About 10 minutes, or the duration of the time it takes to make the pasta.
Hi I want to try this, but I’m a bit confused, after combining the tomatoes with the other ingredients do we blend or blending is optional?
You can either just stir the tomato mixture together with the pasta OR blend the tomato mixture to make a smooth sauce. It works both ways so pick the one you want.
I 1.5x the sauce, used grape tomatoes instead of cherry, and blended the garlic into the sauce. It turned out really good. I love a new healthy recipe that the whole family will eat. Thanks for sharing.
Our tomato plant got out of control and turned into a tomato bush! I didn’t want hundreds of cherry tomatoes going to waste so I stumbled onto this recipe and have been making it weekly. It’s so simple, fresh and delicious! My picky husband and 4 I top mine off with some red pepper flakes fir some added kick!
So yummy! My whole family loved it!
Quick and simple! And, as usual, always enjoyed by everyone.
It was so simple and delicious!
Very easy to make & delicious. It was a nice light dinner for a hot summer day.