Celebrate summer with this garden-fresh Easy Cherry Tomato Pasta! Featuring a no-cook cherry tomato sauce and spaghetti, the vibrant Italian flavors are completely irresistible.
Not sure what to do with the abundance of cherry tomatoes in your kitchen or garden? You could make a homemade tomato sauce or roast them for hummus pasta. Or you could keep things quick and simple with this Easy Cherry Tomato Pasta.
Featuring a foolproof, no-cook cherry tomato sauce tossed with freshly cooked spaghetti, it’s as fresh and colorful as the recipe it was inspired after: Ina Garten’s Summer Garden Pasta. In her version, Ina marinates the tomatoes in oil, garlic, and basil before tossing them with hot pasta. My recipe is similar but uses balsamic vinegar to add a tangy element and garlic butter to make every bite extra craveable.
You can count on this fresh summer pasta to be easy, full of summer flavors and ingredients, and really fast. It has all the makings for a new go-to pasta lunch or dinner!
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Ingredients and substitutions
- Cherry tomatoes - Hot pasta is dressed in a no-cook sauce made from cherry tomatoes. Simply quarter the tomatoes, toss them in the vinegar, oil, and herbs, and leave them to marinate. Over time, the tomatoes will release their juices and begin to soften, bringing an abundance of garden fresh and sweet flavors to the pasta sauce.
- Extra virgin olive oil - Try to use a high quality oil to help your pasta taste its best.
- Balsamic vinegar - Balsamic and tomatoes go hand in hand. It adds a layer of tang to the cherry tomato sauce while cutting through the sweet tomatoes.
- Salt
- Black pepper
- Red pepper flakes - For just a touch of heat. Feel free to omit them if you aren’t a fan of spicy food.
- Garlic cloves - The garlic is served partially raw (microwaved with butter) so make sure it’s grated or finely minced to ensure it isn’t too strong or overpowering. Feel free to add an extra clove or two if you love the garlic flavor!
- Vegan butter - Melted butter is mixed with the garlic and cherry tomato sauce to ensure it coats every noodle.
- Basil - Use fresh basil leaves to complement the bright flavor profile.
- Spaghetti - Or use another type of pasta or your favorite gluten free pasta.
How to make cherry tomato pasta
You can whip up this easy vegan pasta in just 1 hour! It’s practically foolproof:
Step 1: Make the sauce. Toss the tomatoes, olive oil, vinegar, salt, pepper, and chili flakes together in a large bowl. Stir the minced garlic in with the melted butter, microwave and pour it over the tomato sauce.
Step 2: Marinate the tomatoes. Stir the basil leaves in with the tomatoes. Set it aside and leave the tomatoes to marinate for at least 1 hour.
Step 3: Cook the pasta. Cook the pasta in a pot of boiling salted water until al dente.
Step 4: Assemble. Drain the pasta and immediately transfer it to the bowl with the tomatoes. Toss to coat, then serve in bowls with fresh basil, vegan parmesan, or balsamic reduction on top. Enjoy! For full ingredients and instructions see printable recipe card below.
Serving suggestions
Cherry tomato pasta is already bursting with the flavors of summer and doesn’t need many garnishes. However, if you’d like a little extra flavor, go ahead and add vegan parmesan, more balsamic vinegar, balsamic reduction, more basil, pesto sauce, or shredded vegan cheese on top.
To complete the meal, serve the pasta next to a variety of fresh summer sides. It pairs well with broccoli salad, asparagus, and fresh bread to soak up every last drop of sauce.
Frequently asked questions
I love using cherry tomatoes here because they’re juicy and bright. However, any type of tomato can be used in this recipe, like beefsteak, heirloom, or Roma tomatoes. Some of these varieties aren’t as juicy as cherry tomatoes, which means you should add a splash of pasta water with the spaghetti and sauce to help the sauce coat the noodles.
Yes, you can leave the cherry tomatoes to marinate in the sauce for up to 4 hours(or even longer). Keep the bowl covered on the counter or in the fridge if marinating more than 4 hours, until it’s time to serve.
Absolutely. Lay the tomatoes on a baking sheet and drizzle them with oil, salt, and pepper. Roast in a 400ºF oven for about 30 to 35 minutes or until they blister and release their juices. Stir the roasted tomatoes in a bowl with the balsamic, garlic butter, red pepper flakes, and basil, then add the pasta and toss to coat.
Hungry for more summer recipes?
- Creamy Lemon Asparagus Pasta
- Vegan Pasta Salad
- Mediterranean Orzo Salad
- Baked Zucchini Fries
- Street Corn Salad
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Easy Cherry Tomato Pasta
- Total Time: 25 minutes
- Yield: 4-5 Servings
- Diet: Vegan
Description
Celebrate summer with this garden-fresh Easy Cherry Tomato Pasta! Featuring a no-cook cherry tomato sauce and spaghetti, the vibrant Italian flavors are completely irresistible.
Ingredients
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2-lbs ripe cherry tomatoes, quartered and the juices (I use a rainbow mix) - see notes for all options, beefsteak, plum, yellow, etc..*)
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4 tablespoons extra virgin olive oil
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1 tablespoon balsamic vinegar
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½ teaspoon salt
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Pinch of cracked black pepper
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¼ teaspoon or so of crushed red pepper flakes
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1 tablespoon fresh garlic, minced or finely chopped
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1 tablespoon vegan butter
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½ cup fresh basil, julienned, chopped or torn, plus more for serving if desired
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12 oz (¾lb) thin dry spaghetti (I use spaghettini) or use your favorite pasta, gluten free if needed
See notes* for optional topping ideas for serving.
Instructions
- In a large pasta serving bowl toss together the cherry tomatoes, olive oil, vinegar, salt, pepper and chili flakes.
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Add the butter and garlic to a small microwavable bowl (I use a small ramekin) and heat for one minute in the microwave. Stir it into the tomato mixture along with the fresh basil.
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Cover the bowl and let the tomatoes marinate for 1 hour on the counter.
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When ready to eat, bring a large pot of water to a boil with a couple of big pinches of salt and a drizzle of olive oil. Add the spaghetti and cook according to the directions on the package. You want it a little al dente.
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Drain the pasta and add directly to tomato sauce. Toss it all together. Plate right away, Serve and enjoy! Season with salt and pepper if needed. See notes for topping ideas. For photos, suggestions and more see above post.
Notes
- Topping ideas (bring to the table): more balsamic vinegar or a drizzle of balsamic glaze (love it). Extra chopped fresh basil, vegan parmesan. Fyi- it's brilliant all by itself too!!
- Tomatoes: you can use any type of tomato, beefsteak, heirloom etc,.. but some are juicier than others and garden fresh is the way to go (high quality). I recommend cherry, beefsteak, yellow or orange and if you're purchasing regular store-bought I suggest cherry tomatoes. Some heirloom garden tomatoes and plum tomatoes can be less juicy so you might need a splash of pasta water. Equivalent of 2 lbs tomatoes chopped (with juices) is about 5 cups.
- Store: pasta will keep in an airtight container for 3-5 days in the fridge.
- If you're a garlic lover add a little more garlic and butter.
- Important to salt the water so pasta has flavor
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Mains, gluten free
- Method: Stovetop
- Cuisine: Italian, American, Canadian
Rita
This is a tasty dish ! I added left over barbecued asparagus!
Verna
So glad you enjoyed the pasta. Love the asparagus add in! Thanks for your feedback it is so helpful 🙂