15 minute cherry tomato pasta is what summer dinners are made for! Sweet cherry tomatoes burst in olive oil and lots of garlic, creating the most delicious, slightly sweet and bright summery pasta.
Summer Cherry Tomato Pasta
The fall season is gently getting closer but I am still holding onto the end of summer for as long as I can. Heirloom tomatoes are at their peak and I’m selfishly enjoying their abundance for as long as I can, because as you know, tomatoes are my absolute favorite food.
This easy 15 minute pasta recipe was made on a weeknight whim in preparation for a cooking segment on King 5. The theme: tomato recipes, of course! And I wanted to show off the seasons rainbow with vibrant, bold, colorful recipes.
Burst Tomatoes or Tomato Confit
You can go about this in two ways. One, you can heat a skillet over high heat, saute garlic in olive oil and add whole cherry tomatoes for a solid 10-15 minutes. The high heat will burst the tomatoes, creating a simple pan sauce. I also like to use a wooden spatula to gently press the tomatoes along.
Or, you can make tomato confit, which is essentially roasted tomatoes in lots of olive oil. I have a recipe for roasted tomatoes here that you can use as the sauce as well.
Either method works as long as you soften the sweet cherry tomatoes. Then top with loads of fresh basil, a good drizzle of olive oil, flaky sea salt and, optional, but highly recommended, a good grate of Parmesan cheese.
More Tomato Recipes
I have a whole slew of tomato recipes! Did I mention they are my favorite?
Cherry Tomato Pasta with Garlic and Lots of Basil
- 1 pound linguini
- Kosher salt
- 1/4 cup olive oil + more for garnish
- 3-4 garlic cloves minced
- 2 pints cherry tomatoes any variety
- 1/4 cup grated Parmesan cheese + more for garnish
- 1 cup fresh basil leaves roughly torn
- Flaky sea salt for garnish
- Red pepper flakes optional, for heat
- Begin by boiling a pot of water for the pasta and season liberally with kosher salt. Cook linguini according to directions, until al dente. About 8-9 minutes.
- Meanwhile, heat a large skillet over medium-high heat and drizzle with olive oil. Add garlic and saute for 30 seconds until just softened but color has not changed.
- Add cherry tomatoes and cook until tomatoes begin to burst. Use a wooden spoon to gently press on the tomatoes as they soften to help them burst. Season with salt and cook for about 10 minutes or until tomatoes have started to release their juices.
- Once pasta is done, add cooked pasta directly to tomatoes and toss to combine and stir in Parmesan cheese. If sauce is too dry, add a bit of pasta water and another good drizzle of olive oil.
- Roughly tear up some of the basil and add to pasta, tossing everything together.
- Plate pasta with cherry tomatoes and top with fresh basil, red pepper flakes, drizzle of olive oil, sea salt and Parmesan cheese.