What are the best tomatoes for summer pasta?

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.

Can you make the cherry tomato sauce ahead of time?

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.

Can you roast the cherry tomatoes?

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.

Easy Cherry Tomato Pasta

Name: Easy Cherry Tomato Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2-lbs ripe cherry tomatoes, quartered and the juices (I use a rainbow mix) - see notes for all options, beefsteak, plum, yellow, etc..*); 4 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt; Pinch of cracked black pepper; 1/4 teaspoon or so of crushed red pepper flakes; 1 tablespoon fresh garlic, minced or finely chopped; 1 tablespoon vegan butter; 1/2 cup fresh basil, julienned, chopped or torn, plus more for serving if desired; 12 oz (3/4lb) thin dry spaghetti (I use spaghettini) or use your favorite pasta, gluten free if needed

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

2-lbs ripe cherry tomatoes, quartered and the juices (I use a rainbow mix) - see notes for all options, beefsteak, plum, yellow, etc..*)
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Pinch of cracked black pepper
1/4 teaspoon or so of crushed red pepper flakes
1 tablespoon fresh garlic, minced or finely chopped
1 tablespoon vegan butter
1/2 cup fresh basil, julienned, chopped or torn, plus more for serving if desired
12 oz (3/4lb) thin dry spaghetti (I use spaghettini) or use your favorite pasta, gluten free if needed

See notes* for optional topping ideas for serving.

Cook Mode Prevent your screen from going dark

Instructions

In a large pasta serving bowl toss together the cherry tomatoes, olive oil, vinegar, salt, pepper and chili flakes.
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.
Cover the bowl and let the tomatoes marinate for 1 hour on the counter.
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.
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

Keywords: cherry tomato pasta, fresh tomato pasta