With a no-cook, stir-together sauce, this easy Cherry Tomato Pasta is an easy family dinner. And OH so delicious and fresh. You can leave it chunky or blend it smooth—it’s so versatile for all preferences!
Cherry Tomato Pasta
I often have periods 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.
You can do this with any type of cherry tomatoes, though the orange Sungold ones are often sweeter (which kids may prefer!).
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Ingredients You Need
To make this 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.
- Parmesan, optional to top each bowl
TIP: You can use any type of pasta you like in this recipe. If you use a long noodle, cut it up for toddlers so it’s easier to eat.
Step-by-Step Instructions
Here’s a look at how to make this family meal. Scroll down to the bottom of this post for more information.
- Cut the tomatoes in half. Mash the garlic.
- Add to a bowl with the rest of the sauce ingredients.
- Stir together.
- Make the pasta.
- Optional: Blend the sauce.
- Toss sauce with pasta and serve!
TIP: You can top this with Parmesan and cracked black pepper if you prefer. (I do!)
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.
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!
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 hit it to mash. 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.
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.
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.