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1. Shard Calculation

Query:

Response:

Calculated Shard: 193 (from laksa087)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa193.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/","crawl_time":1775952958,"first_indexed_time":1575965313,"http_code":200,"src_unparsed":"net,feelgoodfoodie!\/recipe\/pasta-with-cherry-tomatoes\/ s443","src_root_hash":"14051816506927080793","history_drop_reason":null,"meta_title":"Pasta with Cherry Tomatoes","meta_descriptions":["This Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It's an amazing pasta with cherry tomatoes garlic and basil."],"attrs_boilerpipe_text":"This post may contain affiliate links. Please read our\ndisclosure policy\n.\nQuick, easy, and absolutely amazing\n, this Pasta with Cherry Tomatoes is one of my favorite easy weeknight meals and a great way to use up a lot of tomatoes! Fresh, plump cherry tomatoes make the most amazing pasta sauce in combination with earthy garlic, salt, and bright red pepper flakes. Topped with fresh basil and parmesan, it’s a simple pasta dinner recipe that will quickly become a family favorite!\nOnce you try this, you’ll see why this has been my\ngo-to pasta dish\nmost of the summer. It has a\nfresh\n,\nlight,\nand\nvegan\nsauce that comes out silky smooth with a nice balance of sweetness and tanginess from the tomatoes. After you’re done cooking the cherry tomatoes and tossing with the pasta, you can keep it vegan or add some shaved parmesan cheese when serving.\nwhy you’ll love this cherry tomato basil pasta\nBright.\nThe flavors in this dish are so vibrant and fresh, making it perfect for hot summer days.\nLight.\nUnlike a lot of pasta dishes that can be heavy, this one is on the lighter side. The sauce is made from just tomatoes, garlic, olive oil, and basil. So, it’s perfect if you’re looking for a healthy pasta recipe.\nCrowd pleaser.\nKids and adults alike will love this pasta with cherry tomatoes. Serve it with some garlic bread and a simple salad for a complete meal.\nVersatile.\nYou can add, subtract, or change up the ingredients to suit your taste. Don’t like basil? Swap it for oregano or thyme. Want a little more heat? Add some more crushed red pepper flakes. The options are endless!\nIngredients to make pasta with cherry tomatoes\nCherry tomatoes:\nYou’ll need about two pints of cherry tomatoes for this recipe. If you can’t find cherry tomatoes, you could use grape tomatoes or even regular diced tomatoes.\nGarlic:\nI always say the more garlic, the better, but start with at least three cloves and go from there.\nRed pepper flakes:\nThese are totally optional, but I like a little bit of heat in my pasta. Start with &frac12; teaspoon and add more to taste.\nOlive oil:\nYou’ll need some really good olive oil. I like to use organic extra virgin olive oil because the flavor really comes through in this dish. The sauce will really only be made up of the olive oil, minced garlic, and the juices that will come from the ripe sweet tomatoes literally bursting in the pan.\nBasil:\nYou really want to use fresh basil here. It’s so much better than dried basil when the recipe calls for minimal ingredients, and really makes a difference in the flavor of the dish.\nParmesan cheese:\nThis is also optional, but I love the salty, sharp flavor that parmesan cheese adds to this pasta. If you’re keeping it vegan, you could use Nutritional Yeast.\nSalt:\nYou’ll need to add some salt to help bring out the dish’s flavors.\nPasta:\nYou can really use any type of pasta you like. I’ve made it with spaghetti, angel hair, and even shells. It’s really up to you!\nHow to make pasta with cherry tomatoes\nHeat the olive oil in a large skillet. Add the cherry tomatoes and cook until softened.\nAdd the garlic, salt, and crushed red pepper and cook until fragrant.\nUse the back of a spoon to carefully mash the tomatoes to release their juices.\nContinue cooking until the tomatoes continue to burst and create a sauce.\nTransfer the cooked pasta on top of the tomato sauce along with the basil and parmesan cheese.\nToss to combine.\nTips for making pasta with cherry tomatoes, garlic & basil\nSave the pasta water.\nEven though the bursting cherry tomatoes and olive oil create a decadent sauce for the pasta recipe, the pasta cooking water is what helps that sauce cling to the noodles.\nUse a potato masher to burst the tomatoes.\nOnce the tomatoes are heated enough and bubbling, they will likely just start to burst on their own. And you can smash them with a wooden spoon. I find it faster and easier, though, to just use a potato masher.\nDon’t overcook the pasta.\nPasta should be cooked al dente, which means it should be cooked through but still have a bit of a bite to it. The pasta will also absorb some of the cherry tomato sauce as it cools.\nHandle the basil with care.\nBasil is a delicate herb, and if you chop it too roughly, it will turn black. I like to stack the basil leaves, roll them up into a tube, and then thinly slice them. This method is called chiffonade and results in nice long strips of basil that won’t turn black when cooked. For more\ntips on cutting basil\n, click the underlined text.\npopular substitutions & additions\nSwitch out the tomatoes.\nThis recipe lends itself well to substitutions. If you can’t find cherry tomatoes, feel free to use grape tomatoes or even regular diced tomatoes. If using whole tomatoes, I recommend\npeeling your tomatoes\nfirst.\nAdd some protein.\nIf you want to add some protein to this dish,\nchicken\nwould be a great option. You could also add some white beans or\nchickpeas\nfor a vegetarian option.\nExperiment with the cheese.\nI love the sharp flavor of parmesan cheese in this recipe but feel free to experiment with different types of cheese. You could try mozzarella, goat cheese, or even a vegan cheese like Nutritional Yeast. If you like feta, you can add it here as well. It will be similar in flavor to my\nbaked feta pasta\n.\nMake it spicier.\nIf you want a little more heat in your pasta, add in some additional crushed red pepper flakes or even some diced chile peppers in adobo sauce for some smokey heat.\nwhat to serve with your cherry tomato pasta\nSimply grilled chicken\nGarlic Cilantro Salmon\nGrilled Shrimp\nWhole Roasted Cauliflower\nhow to store & reheat cherry tomato pasta\nThis pasta dish is best served fresh but can be stored in the fridge. To reheat, simply add a splash of water and heat in the microwave until warmed through. You could also reheat it on the stove over low heat.\nhow long will pasta with tomatoes last in the fridge?\nThis cherry tomato sauce will last in the fridge for about three days. After that, the tomatoes will start to lose their color and flavor. The pasta can be stored separately from the sauce and will last in the fridge for four to five days.\nFrequently asked questions\nWhat’s the difference between grape and cherry tomatoes?\nCherry tomatoes are typically sweeter and have fewer seeds than grape tomatoes. They also have a thinner skin which makes them easier to burst. Grape tomatoes are a good substitute if you can’t find cherry tomatoes.\nWhat type of pasta should I use?\nYou can use any type of pasta you like for this recipe. I like long noodle shapes like spaghetti, angel hair, and fettuccine, but any are fine here.\nCan I make this ahead of time?\nThis dish is best served fresh, but you can make it ahead of time. Simply cook the pasta and sauce separately and then store them in the fridge. When you’re ready to eat, simply reheat and enjoy!\nThis pasta dish is perfect for a quick and easy weeknight meal. The sauce is made with fresh cherry tomatoes and basil and can be easily tailored to your taste. You can add in some protein like grilled chicken or shrimp, and the best part is that it reheats well, so you can enjoy leftovers all week long! I hope you enjoy this recipe. Let me know if you have any questions in the comments below.\nMore vegan pasta recipes:\nCreamy Vegan Cashew Tomato Pasta\nHummus Pasta\nLemon Pasta\nPenne with Roasted Tomatoes\nCauliflower Alfredo\nCreamy Avocado Pasta Salad\nPumpkin Pasta\nIf you try this feel good\nPasta with Cherry Tomatoes\nrecipe or any other recipe on Feel Good Foodie, then don’t forget to \nrate the recipe\n and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!\nThis Pasta with Cherry Tomatoes recipe was originally published on September 30, 2018. The recipe has been modified slightly and the post now includes new step-by-step photos for how to make the pasta recipe.\n▢\n8\nounces\nspaghetti\n▢\n&frac14;\ncup\nolive oil\n▢\n2\npints\ncherry tomatoes\n▢\n3\ngarlic cloves\nminced\n▢\n&frac12;\nteaspoon\nsalt\n▢\n&frac12;\nteaspoon\ncrushed red pepper\n▢\n&frac12;\ncup\nfresh basil\nchopped, plus more for serving\n▢\n&frac14;\ncup\ngrated Parmesan cheese\nplus more for serving\nBring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve &frac12; cup pasta water and drain.\nHeat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.\nTransfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.\nServe immediately with more fresh basil and parmesan cheese, if desired.\nStorage:\n Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. The cherry tomatoes sauce will last in the freezer for up to 3 months.\nSubstitutes:\nFor best results, follow the recipe as is. However you can substitute any type of pasta you’d like, and any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them.\nCalories:\n403\nkcal\n,\nCarbohydrates:\n54\ng\n,\nProtein:\n12\ng\n,\nFat:\n16\ng\n,\nSaturated Fat:\n3\ng\n,\nPolyunsaturated Fat:\n2\ng\n,\nMonounsaturated Fat:\n10\ng\n,\nCholesterol:\n5\nmg\n,\nSodium:\n434\nmg\n,\nPotassium:\n677\nmg\n,\nFiber:\n4\ng\n,\nSugar:\n7\ng\n,\nVitamin A:\n1444\nIU\n,\nVitamin C:\n55\nmg\n,\nCalcium:\n104\nmg\n,\nIron:\n3\nmg\nNutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.\nDid You Make This Recipe?","attrs_markdown":"[Skip to content](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#main-content)\n\n[Feel Good Foodie](https:\/\/feelgoodfoodie.net\/)\n\n- [Recipes](https:\/\/feelgoodfoodie.net\/recipe\/)\n  - [Recipe Index](https:\/\/feelgoodfoodie.net\/recipe\/)\n  - [Appetizers](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/appetizers\/)\n  - [Beverages](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/beverages\/)\n  - [Breakfast](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/breakfast-foods\/)\n  - [Desserts](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/desserts\/)\n  - [Dinners](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/entrees\/)\n  - [Lebanese Inspired](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/lebanese-inspired\/)\n  - [Salads](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/salads\/)\n  - [Sandwiches](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/sandwiches\/)\n  - [Side Dishes](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/side-dishes\/)\n  - [Snacks](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/snacks\/)\n  - [Soups](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/soups\/)\n  - [Tutorials](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/tutorials\/)\n- [Occasions](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/)\n  - [Valentine’s Day](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/valentines-day\/)\n  - [Ramadan](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/ramadan\/)\n  - [Easter](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/easter\/)\n  - [Mother’s Day](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/mothers-day\/)\n  - [Fourth of July](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/fourth-of-july\/)\n  - [Halloween](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/halloween\/)\n  - [Thanksgiving](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/thanksgiving\/)\n  - [Christmas](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/christmas\/)\n  - [Weeknight Meals](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/weeknight-meals\/)\n  - [Meal Prep](https:\/\/feelgoodfoodie.net\/recipe\/category\/occasion\/meal-prep\/)\n- [Salads](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/salads\/)\n\n- [Meal Plans](https:\/\/feelgoodfoodie.net\/category\/meal-plans\/)\n- [Shop](https:\/\/feelgoodfoodie.net\/shop\/)\n  - [Cookbook](https:\/\/feelgoodfoodie.net\/cookbook\/)\n  - [Oath Oats](https:\/\/oathoats.com\/)\n  - [Cookware & Bakeware](https:\/\/feelgoodfoodie.net\/shop\/category\/cookware-bakeware\/)\n  - [Gadgets & Tools](https:\/\/feelgoodfoodie.net\/shop\/category\/gadgets-tools\/)\n  - [Electrics](https:\/\/feelgoodfoodie.net\/shop\/category\/electrics\/)\n  - [Pantry](https:\/\/feelgoodfoodie.net\/shop\/category\/pantry\/)\n  - [Tabletop](https:\/\/feelgoodfoodie.net\/shop\/category\/tabletop\/)\n  - [Home](https:\/\/feelgoodfoodie.net\/shop\/category\/home\/)\n- [About](https:\/\/feelgoodfoodie.net\/about-me\/)\n  - [About Feel Good Foodie](https:\/\/feelgoodfoodie.net\/about-me\/)\n  - [About Yumna Jawad](https:\/\/feelgoodfoodie.net\/yumna-jawad\/)\n  - [Newsletter](https:\/\/feelgoodfoodie.net\/instant-updates\/)\n  - [Contact](https:\/\/feelgoodfoodie.net\/contact\/)\n\n[Recipes](https:\/\/feelgoodfoodie.net\/recipe\/) » [Dinners](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/entrees\/) » [Pastas](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/entrees\/pastas\/)\n\n# Pasta with Cherry Tomatoes\n[![](https:\/\/secure.gravatar.com\/avatar\/72165dc2a346f56d1ce5822629b6ff9eb571316fc82aa9afb9ddfc39cf316572?s=56&d=blank&r=g)](https:\/\/feelgoodfoodie.net\/yumna-jawad\/)\n\n[Yumna Jawad](https:\/\/feelgoodfoodie.net\/yumna-jawad\/)\n\n*Updated* Nov 19, 2022\n\n5 from 829 votes\n\nThis Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It's an amazing pasta with cherry tomatoes garlic and basil.\n\n[Jump to Recipe ▼](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#wprm-recipe-container-6908)\n\n[Email Recipe](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#wpforms-form-99514)\n\nPrep Time 5 minutes mins\n\nServings 4 servings\n\nComments\n\n[256](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#comments)\n\nThis post may contain affiliate links. Please read our [disclosure policy](https:\/\/feelgoodfoodie.net\/privacy-policy\/).\n\n![](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-09.jpg)\n\n*Quick, easy, and absolutely amazing*, this Pasta with Cherry Tomatoes is one of my favorite easy weeknight meals and a great way to use up a lot of tomatoes! Fresh, plump cherry tomatoes make the most amazing pasta sauce in combination with earthy garlic, salt, and bright red pepper flakes. Topped with fresh basil and parmesan, it’s a simple pasta dinner recipe that will quickly become a family favorite\\!\n\n![Pasta in skillet garnished with freshly shaved parmesan cheese and fresh basil.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-09.jpg)\n\nOnce you try this, you’ll see why this has been my *go-to pasta dish* most of the summer. It has a *fresh*, *light,* and *vegan* sauce that comes out silky smooth with a nice balance of sweetness and tanginess from the tomatoes. After you’re done cooking the cherry tomatoes and tossing with the pasta, you can keep it vegan or add some shaved parmesan cheese when serving.\n\n## why you’ll love this cherry tomato basil pasta\n- **Bright.** The flavors in this dish are so vibrant and fresh, making it perfect for hot summer days.\n- **Light.** Unlike a lot of pasta dishes that can be heavy, this one is on the lighter side. The sauce is made from just tomatoes, garlic, olive oil, and basil. So, it’s perfect if you’re looking for a healthy pasta recipe.\n- **Crowd pleaser.** Kids and adults alike will love this pasta with cherry tomatoes. Serve it with some garlic bread and a simple salad for a complete meal.\n- **Versatile.** You can add, subtract, or change up the ingredients to suit your taste. Don’t like basil? Swap it for oregano or thyme. Want a little more heat? Add some more crushed red pepper flakes. The options are endless\\!\n## Ingredients to make pasta with cherry tomatoes\n- **Cherry tomatoes:** You’ll need about two pints of cherry tomatoes for this recipe. If you can’t find cherry tomatoes, you could use grape tomatoes or even regular diced tomatoes.\n- **Garlic:** I always say the more garlic, the better, but start with at least three cloves and go from there.\n- **Red pepper flakes:** These are totally optional, but I like a little bit of heat in my pasta. Start with \\&frac12; teaspoon and add more to taste.\n- **Olive oil:** You’ll need some really good olive oil. I like to use organic extra virgin olive oil because the flavor really comes through in this dish. The sauce will really only be made up of the olive oil, minced garlic, and the juices that will come from the ripe sweet tomatoes literally bursting in the pan.\n- **Basil:** You really want to use fresh basil here. It’s so much better than dried basil when the recipe calls for minimal ingredients, and really makes a difference in the flavor of the dish.\n- **Parmesan cheese:** This is also optional, but I love the salty, sharp flavor that parmesan cheese adds to this pasta. If you’re keeping it vegan, you could use Nutritional Yeast.\n- **Salt:** You’ll need to add some salt to help bring out the dish’s flavors.\n- **Pasta:** You can really use any type of pasta you like. I’ve made it with spaghetti, angel hair, and even shells. It’s really up to you\\!\n\n![Ingredients for pasta recipe: bowl of cherry tomatoes, fresh basil, Parmesan cheese, spices, garlic cloves, olive oil, and dry noodles.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-01.jpg)\n\n## How to make pasta with cherry tomatoes\n1. Heat the olive oil in a large skillet. Add the cherry tomatoes and cook until softened.\n2. Add the garlic, salt, and crushed red pepper and cook until fragrant.\n3. Use the back of a spoon to carefully mash the tomatoes to release their juices.\n4. Continue cooking until the tomatoes continue to burst and create a sauce.\n5. Transfer the cooked pasta on top of the tomato sauce along with the basil and parmesan cheese.\n6. Toss to combine.\n\n![6 images collage cooking tomatoes into sauce and then adding basil, parmesan, and cooked noodles.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-Collage-01.jpg)\n\n## Tips for making pasta with cherry tomatoes, garlic & basil\n1. **Save the pasta water.** Even though the bursting cherry tomatoes and olive oil create a decadent sauce for the pasta recipe, the pasta cooking water is what helps that sauce cling to the noodles.\n2. **Use a potato masher to burst the tomatoes.** Once the tomatoes are heated enough and bubbling, they will likely just start to burst on their own. And you can smash them with a wooden spoon. I find it faster and easier, though, to just use a potato masher.\n3. **Don’t overcook the pasta.** Pasta should be cooked al dente, which means it should be cooked through but still have a bit of a bite to it. The pasta will also absorb some of the cherry tomato sauce as it cools.\n4. **Handle the basil with care.** Basil is a delicate herb, and if you chop it too roughly, it will turn black. I like to stack the basil leaves, roll them up into a tube, and then thinly slice them. This method is called chiffonade and results in nice long strips of basil that won’t turn black when cooked. For more [tips on cutting basil](https:\/\/feelgoodfoodie.net\/recipe\/how-to-cut-basil\/), click the underlined text.\n## popular substitutions & additions\n- **Switch out the tomatoes.** This recipe lends itself well to substitutions. If you can’t find cherry tomatoes, feel free to use grape tomatoes or even regular diced tomatoes. If using whole tomatoes, I recommend [peeling your tomatoes](https:\/\/feelgoodfoodie.net\/recipe\/how-to-peel-tomatoes\/) first.\n- **Add some protein.** If you want to add some protein to this dish, [chicken](https:\/\/feelgoodfoodie.net\/recipe\/air-fryer-chicken-breast\/) would be a great option. You could also add some white beans or [chickpeas](https:\/\/feelgoodfoodie.net\/recipe\/how-to-cook-chickpeas\/) for a vegetarian option.\n- **Experiment with the cheese.** I love the sharp flavor of parmesan cheese in this recipe but feel free to experiment with different types of cheese. You could try mozzarella, goat cheese, or even a vegan cheese like Nutritional Yeast. If you like feta, you can add it here as well. It will be similar in flavor to my [baked feta pasta](https:\/\/feelgoodfoodie.net\/recipe\/baked-feta-pasta\/).\n- **Make it spicier.** If you want a little more heat in your pasta, add in some additional crushed red pepper flakes or even some diced chile peppers in adobo sauce for some smokey heat.\n\n![Pan of pasta and fork and spoon scooping a serving.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-08.jpg)\n\n## what to serve with your cherry tomato pasta\n- [Simply grilled chicken](https:\/\/feelgoodfoodie.net\/recipe\/grilled-chicken-kabobs\/)\n- [Garlic Cilantro Salmon](https:\/\/feelgoodfoodie.net\/recipe\/garlic-cilantro-oven-baked-salmon\/)\n- [Grilled Shrimp](https:\/\/feelgoodfoodie.net\/recipe\/yogurt-sauce\/)\n- [Whole Roasted Cauliflower](https:\/\/feelgoodfoodie.net\/recipe\/whole-roasted-cauliflower\/)\n## how to store & reheat cherry tomato pasta\nThis pasta dish is best served fresh but can be stored in the fridge. To reheat, simply add a splash of water and heat in the microwave until warmed through. You could also reheat it on the stove over low heat.\n\n### how long will pasta with tomatoes last in the fridge?\nThis cherry tomato sauce will last in the fridge for about three days. After that, the tomatoes will start to lose their color and flavor. The pasta can be stored separately from the sauce and will last in the fridge for four to five days.\n\n## Frequently asked questions\n**What’s the difference between grape and cherry tomatoes?**\n\nCherry tomatoes are typically sweeter and have fewer seeds than grape tomatoes. They also have a thinner skin which makes them easier to burst. Grape tomatoes are a good substitute if you can’t find cherry tomatoes.\n\n**What type of pasta should I use?**\n\nYou can use any type of pasta you like for this recipe. I like long noodle shapes like spaghetti, angel hair, and fettuccine, but any are fine here.\n\n**Can I make this ahead of time?**\n\nThis dish is best served fresh, but you can make it ahead of time. Simply cook the pasta and sauce separately and then store them in the fridge. When you’re ready to eat, simply reheat and enjoy\\!\n\n![Two bowls of pasta in tomato sauce with fork in bowl and garnished with parmesan and fresh basil.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-11.jpg)\n\nThis pasta dish is perfect for a quick and easy weeknight meal. The sauce is made with fresh cherry tomatoes and basil and can be easily tailored to your taste. You can add in some protein like grilled chicken or shrimp, and the best part is that it reheats well, so you can enjoy leftovers all week long! I hope you enjoy this recipe. Let me know if you have any questions in the comments below.\n\n## More vegan pasta recipes:\n- [Creamy Vegan Cashew Tomato Pasta](https:\/\/feelgoodfoodie.net\/recipe\/vegan-creamy-tomato-pasta\/)\n- [Hummus Pasta](https:\/\/feelgoodfoodie.net\/recipe\/hummus-pasta\/)\n- [Lemon Pasta](https:\/\/feelgoodfoodie.net\/recipe\/lemon-pasta\/)\n- [Penne with Roasted Tomatoes](https:\/\/feelgoodfoodie.net\/recipe\/roasted-tomato-pasta\/)\n- [Cauliflower Alfredo](https:\/\/feelgoodfoodie.net\/recipe\/cauliflower-alfredo\/)\n- [Creamy Avocado Pasta Salad](https:\/\/feelgoodfoodie.net\/recipe\/avocado-pasta-salad\/)\n- [Pumpkin Pasta](https:\/\/feelgoodfoodie.net\/recipe\/vegan-pumpkin-pasta-crispy-sage\/)\n\nIf you try this feel good ****Pasta with Cherry Tomatoes**** recipe or any other recipe on Feel Good Foodie, then don’t forget to **rate the recipe** and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories\\!\n\n*This Pasta with Cherry Tomatoes recipe was originally published on September 30, 2018. The recipe has been modified slightly and the post now includes new step-by-step photos for how to make the pasta recipe.*\n\n![Pasta with cherry tomatoes.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2023\/09\/Pasta-with-Cherry-Tomatoes-TIMG-500x500.jpg)\n\n## Pasta with Cherry Tomatoes\nAuthor: [Yumna Jawad](https:\/\/feelgoodfoodie.net\/yumna-jawad\/)\n\n5 from 829 votes\n\nThis Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It's an amazing pasta with cherry tomatoes garlic and basil.\n\n[Print](https:\/\/feelgoodfoodie.net\/wprm_print\/pasta-with-cherry-tomatoes) [Review](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#respond)\n\nPrep Time5 minutes mins\n\nCook Time10 minutes mins\n\nTotal Time15 minutes mins\n\nServings4 servings\n\n### Video\n### Ingredients US Customary Metric 1x 2x 3x\n- ▢\n  8 ounces [spaghetti](https:\/\/amzlink.to\/az0tzhUouJkyA)\n- ▢\n  \\&frac14; cup [olive oil](https:\/\/amzlink.to\/az0XeuSqwe9AP)\n- ▢\n  2 pints cherry tomatoes\n- ▢\n  3 garlic cloves minced\n- ▢\n  \\&frac12; teaspoon [salt](https:\/\/amzlink.to\/az0TifsAQMriJ)\n- ▢\n  \\&frac12; teaspoon [crushed red pepper](https:\/\/amzlink.to\/az0FMTCIK1xFJ)\n- ▢\n  \\&frac12; cup fresh basil chopped, plus more for serving\n- ▢\n  \\&frac14; cup [grated Parmesan cheese](https:\/\/amzlink.to\/az0yIRgI1gqki) plus more for serving\n\n### Instructions\n- Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve \\&frac12; cup pasta water and drain.\n- Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.\n- Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.\n- Serve immediately with more fresh basil and parmesan cheese, if desired.\n\n### Equipment\n- [5 Piece Cookware Set](https:\/\/amzlink.to\/az0FtPnorTxDT)\n- [Colander](https:\/\/amzlink.to\/az073L57Qok1U)\n- [Garlic Press](https:\/\/amzlink.to\/az0kV30pNDwGp)\n- [Potato Masher](https:\/\/amzlink.to\/az0bhyCh1btW1)\n\n### Notes\n**Storage:** Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. The cherry tomatoes sauce will last in the freezer for up to 3 months.\n\n**Substitutes:** For best results, follow the recipe as is. However you can substitute any type of pasta you’d like, and any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them.\n\n### Nutrition\nCalories: 403kcal, Carbohydrates: 54g, Protein: 12g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 5mg, Sodium: 434mg, Potassium: 677mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1444IU, Vitamin C: 55mg, Calcium: 104mg, Iron: 3mg\n\nNutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.\n\nDid You Make This Recipe?\n\n[Leave a comment below\\!](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#respond)\n\n## You May Also Like\n[![Bean and macaroni pasta salad recipe in a serving bowl garnished with cilantro and lime wedges.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2026\/02\/Bean-Pasta-Salad-08-348x522.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/bean-pasta-salad\/)\n\n[Salads](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/salads\/)\n\n### [Bean Pasta Salad](https:\/\/feelgoodfoodie.net\/recipe\/bean-pasta-salad\/)\n\n[![Chicken Parmesan Pasta in a pot with a wooden spoon, with ingredients for the recipe surrounding.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2026\/02\/Chicken-Parmesan-Pasta-10-348x522.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/chicken-parmesan-pasta\/)\n\n[Pastas](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/entrees\/pastas\/)\n\n### [Chicken Parmesan Pasta](https:\/\/feelgoodfoodie.net\/recipe\/chicken-parmesan-pasta\/)\n\n[![Pesto salad in a serving bowl garnished with fresh chopped basil, serving set dipped inside, small dish of pesto nearby.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2025\/12\/Pesto-Salad-06-348x522.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/pesto-salad\/)\n\n[Salads](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/salads\/)\n\n### [Pesto Salad](https:\/\/feelgoodfoodie.net\/recipe\/pesto-salad\/)\n\n[![Two bowls of Italian meatball soup, garnished with parmesan cheese.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2025\/12\/Meatball-Soup-09-348x522.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/meatball-soup\/)\n\n[Soups](https:\/\/feelgoodfoodie.net\/recipe\/category\/type\/soups\/)\n\n### [Meatball Soup](https:\/\/feelgoodfoodie.net\/recipe\/meatball-soup\/)\n\n5 from 829 votes ([720 ratings without comment](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/))\n\n### Rate and comment [Cancel reply](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#respond)\n### Comments\n1. **Zoe Weisz** says:\n   \n   April 4, 2026 at 7:03 pm\n   \n   This recipe is so incredibly fresh and really simple to make. Perfect for spring. 100% recommend. Thanks!\\!\n   \n   [Reply](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#comment-171823)\n   1. **Yumna J.** says:\n      \n      April 5, 2026 at 11:45 am\n      \n      Yay! I agree, this time of year I’m craving something fresh, and tomatoes never let me down. So so happy you enjoyed\\!\n      \n      [Reply](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#comment-171891)\n2. **Bonnie** says:\n   \n   February 28, 2026 at 2:41 am\n   \n   This pasta is delicious! At first I thought it might be a little acidic with the fresh cherry tomatoes, but it wasn’t at all. It almost tasted like I had added sugar, and that was from the fresh tomatoes. It was so easy and quick to make, too. Fresh and healthy, we loved it\\!\n   \n   [Reply](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#comment-168691)\n   1. **Yumna J.** says:\n      \n      February 28, 2026 at 2:39 pm\n      \n      So happy you loved it, Bonnie! The fresh tomatoes make a big difference\\!\n      \n      [Reply](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#comment-168718)\n3. **Alexis** says:\n   \n   February 10, 2026 at 7:45 pm\n   \n   This dish is simple and easy to make and quite literally delish! I made it for dinner one night and two days later my husband asked if I could make it again, it’s become a staple in our l unch\/dinner rotation\\!\n   \n   [Reply](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#comment-167469)\n   1. **Yumna J.** says:\n      \n      February 11, 2026 at 10:42 am\n      \n      Yay! I’m so glad you both like it, Alexis\\!\n      \n      [Reply](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#comment-167503)\n4. **Brigitte** says:\n   \n   January 5, 2026 at 1:27 pm\n   \n   I made this today, as directed. My new favorite pasta recipe. So flavorful! Will make again and again. All good stuff for you\\!\n   \n   [Reply](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#comment-164547)\n   1. **Yumna J.** says:\n      \n      January 6, 2026 at 12:55 pm\n      \n      Aww, yay!! So happy you loved it! Thank you\\!\n      \n      [Reply](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/#comment-164629)\n\n[See All Comments](https:\/\/feelgoodfoodie.net\/recipe\/pasta-with-cherry-tomatoes\/?load_all_comments=1#comments)\n\n![Portrait of Yumna in the kitchen](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2023\/11\/YumnaJawad-FeelGoodFoodie-14.jpg)\n\n## HI I’M YUMNA\nI’m glad you’re here! I founded Feel Good Foodie 12 years ago, back when I was still learning to cook. I’ve come a long way since then and now I’m a recipe developer, entrepreneur and best-selling cookbook author of [The Feel Good Foodie Cookbook](https:\/\/amzlink.to\/az0g24ymcWg9E). My mission has always been the same: to make healthy cooking easy, accessible, and joyful for families everywhere. Let’s find you something good to cook\\!\n\n[MORE ABOUT ME](https:\/\/feelgoodfoodie.net\/yumna-jawad\/)\n\n## Spring Recipes\n[![French toast casserole with blueberries dusted with powdered sugar and cut into 8 pieces with a serving removed to a plate on the side, serving spatula\/spoon dipped inside.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2025\/04\/Blueberry-French-Toast-Casserole-09-709x1065.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/blueberry-french-toast-casserole\/)\n\n### [Blueberry French Toast Casserole](https:\/\/feelgoodfoodie.net\/recipe\/blueberry-french-toast-casserole\/)\n\n[![These Rosemary Garlic Smashed Potatoes are a best of both worlds potato recipe - mashed and roasted! They are soft on the inside, crispy on the outside and bursting with rosemary garlicky flavor. It's a creative healthy side-dish the whole family will love\\!](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2016\/12\/Rosemary-Garlic-Smashed-Potatoes-5-709x1065.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/rosemary-garlic-smashed-potatoes\/)\n\n### [Crispy Smashed Potatoes](https:\/\/feelgoodfoodie.net\/recipe\/rosemary-garlic-smashed-potatoes\/)\n\n[![Everyday garden salad tossed with tomatoes, carrots, cucumbers, and shredded carrots.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2023\/02\/Everyday-Garden-Salad-07-709x1065.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/garden-salad\/)\n\n### [Fresh Garden Salad](https:\/\/feelgoodfoodie.net\/recipe\/garden-salad\/)\n\n[![Prime rib on a serving platter cut halfway into thick slices to show a pink medium rare temperature.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2023\/04\/Thanksgiving-Table-09b-709x1065.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/prime-rib\/)\n\n### [Garlic and Herb Crusted Prime Rib](https:\/\/feelgoodfoodie.net\/recipe\/prime-rib\/)\n\n[![Pesto salad in a serving bowl garnished with fresh chopped basil, serving set dipped inside, small dish of pesto nearby.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2025\/12\/Pesto-Salad-06-709x1065.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/pesto-salad\/)\n\n### [Pesto Salad](https:\/\/feelgoodfoodie.net\/recipe\/pesto-salad\/)\n\n[![Stack of three vegan lemon bars on small white dish with half lemon in background](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/07\/Vegan-Lemon-Bars-15-709x1065.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/vegan-lemon-bars\/)\n\n### [Vegan Lemon Bars](https:\/\/feelgoodfoodie.net\/recipe\/vegan-lemon-bars\/)\n\n## Popular Chicken Recipes\n[![Homemade ground chicken burger recipe on bun with toppings.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2025\/04\/Ground-Chicken-Burgers-08-709x1065.jpg)](https:\/\/feelgoodfoodie.net\/recipe\/ground-chicken-burgers\/)\n\n### 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On\n\n[![](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2024\/06\/PressLogo_GMA.png)](https:\/\/www.goodmorningamerica.com\/food\/video\/easy-mothers-day-mediterranean-dishes-yumna-jawad-110130596)\n\n[![](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2024\/06\/PressLogo_USAtoday.png)](https:\/\/www.usatoday.com\/booklist\/page\/2\/date\/2024-05-15)\n\n[![](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2024\/06\/PressLogo_WSJ.png)](https:\/\/www.wsj.com\/articles\/tiktoks-feta-pasta-is-a-thing-everyone-is-doing-it-wrong-11614271537?st=6shf5sahg0l1fup&reflink=article_email_share)\n\n[![](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2024\/06\/PressLogo_FoodNetworkk.png)](https:\/\/www.foodnetwork.com\/how-to\/packages\/shopping\/best-third-culture-cookbooks)\n\n[![](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2024\/06\/PressLogo_People.png)](https:\/\/people.com\/feel-good-foodie-yumna-jawad-flavored-overnight-oats-recipe-8638443)\n\n[![](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2024\/06\/PressLogo_Kelly-and-Mark.png)](https:\/\/livewithkellyandmark.com\/guide\/may-24-2024\/)\n\n[Feel 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All Rights Reserved.\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This post may contain affiliate links. Please read our [disclosure policy](https:\/\/feelgoodfoodie.net\/privacy-policy\/).\n\n*Quick, easy, and absolutely amazing*, this Pasta with Cherry Tomatoes is one of my favorite easy weeknight meals and a great way to use up a lot of tomatoes! Fresh, plump cherry tomatoes make the most amazing pasta sauce in combination with earthy garlic, salt, and bright red pepper flakes. Topped with fresh basil and parmesan, it’s a simple pasta dinner recipe that will quickly become a family favorite\\!\n\n![Pasta in skillet garnished with freshly shaved parmesan cheese and fresh basil.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-09.jpg)\n\nOnce you try this, you’ll see why this has been my *go-to pasta dish* most of the summer. It has a *fresh*, *light,* and *vegan* sauce that comes out silky smooth with a nice balance of sweetness and tanginess from the tomatoes. After you’re done cooking the cherry tomatoes and tossing with the pasta, you can keep it vegan or add some shaved parmesan cheese when serving.\n\n## why you’ll love this cherry tomato basil pasta\n- **Bright.** The flavors in this dish are so vibrant and fresh, making it perfect for hot summer days.\n- **Light.** Unlike a lot of pasta dishes that can be heavy, this one is on the lighter side. The sauce is made from just tomatoes, garlic, olive oil, and basil. So, it’s perfect if you’re looking for a healthy pasta recipe.\n- **Crowd pleaser.** Kids and adults alike will love this pasta with cherry tomatoes. Serve it with some garlic bread and a simple salad for a complete meal.\n- **Versatile.** You can add, subtract, or change up the ingredients to suit your taste. Don’t like basil? Swap it for oregano or thyme. Want a little more heat? Add some more crushed red pepper flakes. The options are endless\\!\n## Ingredients to make pasta with cherry tomatoes\n- **Cherry tomatoes:** You’ll need about two pints of cherry tomatoes for this recipe. If you can’t find cherry tomatoes, you could use grape tomatoes or even regular diced tomatoes.\n- **Garlic:** I always say the more garlic, the better, but start with at least three cloves and go from there.\n- **Red pepper flakes:** These are totally optional, but I like a little bit of heat in my pasta. Start with \\&frac12; teaspoon and add more to taste.\n- **Olive oil:** You’ll need some really good olive oil. I like to use organic extra virgin olive oil because the flavor really comes through in this dish. The sauce will really only be made up of the olive oil, minced garlic, and the juices that will come from the ripe sweet tomatoes literally bursting in the pan.\n- **Basil:** You really want to use fresh basil here. It’s so much better than dried basil when the recipe calls for minimal ingredients, and really makes a difference in the flavor of the dish.\n- **Parmesan cheese:** This is also optional, but I love the salty, sharp flavor that parmesan cheese adds to this pasta. If you’re keeping it vegan, you could use Nutritional Yeast.\n- **Salt:** You’ll need to add some salt to help bring out the dish’s flavors.\n- **Pasta:** You can really use any type of pasta you like. I’ve made it with spaghetti, angel hair, and even shells. It’s really up to you\\!\n\n![Ingredients for pasta recipe: bowl of cherry tomatoes, fresh basil, Parmesan cheese, spices, garlic cloves, olive oil, and dry noodles.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-01.jpg)\n\n## How to make pasta with cherry tomatoes\n1. Heat the olive oil in a large skillet. Add the cherry tomatoes and cook until softened.\n2. Add the garlic, salt, and crushed red pepper and cook until fragrant.\n3. Use the back of a spoon to carefully mash the tomatoes to release their juices.\n4. Continue cooking until the tomatoes continue to burst and create a sauce.\n5. Transfer the cooked pasta on top of the tomato sauce along with the basil and parmesan cheese.\n6. Toss to combine.\n\n![6 images collage cooking tomatoes into sauce and then adding basil, parmesan, and cooked noodles.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-Collage-01.jpg)\n\n## Tips for making pasta with cherry tomatoes, garlic & basil\n1. **Save the pasta water.** Even though the bursting cherry tomatoes and olive oil create a decadent sauce for the pasta recipe, the pasta cooking water is what helps that sauce cling to the noodles.\n2. **Use a potato masher to burst the tomatoes.** Once the tomatoes are heated enough and bubbling, they will likely just start to burst on their own. And you can smash them with a wooden spoon. I find it faster and easier, though, to just use a potato masher.\n3. **Don’t overcook the pasta.** Pasta should be cooked al dente, which means it should be cooked through but still have a bit of a bite to it. The pasta will also absorb some of the cherry tomato sauce as it cools.\n4. **Handle the basil with care.** Basil is a delicate herb, and if you chop it too roughly, it will turn black. I like to stack the basil leaves, roll them up into a tube, and then thinly slice them. This method is called chiffonade and results in nice long strips of basil that won’t turn black when cooked. For more [tips on cutting basil](https:\/\/feelgoodfoodie.net\/recipe\/how-to-cut-basil\/), click the underlined text.\n## popular substitutions & additions\n- **Switch out the tomatoes.** This recipe lends itself well to substitutions. If you can’t find cherry tomatoes, feel free to use grape tomatoes or even regular diced tomatoes. If using whole tomatoes, I recommend [peeling your tomatoes](https:\/\/feelgoodfoodie.net\/recipe\/how-to-peel-tomatoes\/) first.\n- **Add some protein.** If you want to add some protein to this dish, [chicken](https:\/\/feelgoodfoodie.net\/recipe\/air-fryer-chicken-breast\/) would be a great option. You could also add some white beans or [chickpeas](https:\/\/feelgoodfoodie.net\/recipe\/how-to-cook-chickpeas\/) for a vegetarian option.\n- **Experiment with the cheese.** I love the sharp flavor of parmesan cheese in this recipe but feel free to experiment with different types of cheese. You could try mozzarella, goat cheese, or even a vegan cheese like Nutritional Yeast. If you like feta, you can add it here as well. It will be similar in flavor to my [baked feta pasta](https:\/\/feelgoodfoodie.net\/recipe\/baked-feta-pasta\/).\n- **Make it spicier.** If you want a little more heat in your pasta, add in some additional crushed red pepper flakes or even some diced chile peppers in adobo sauce for some smokey heat.\n\n![Pan of pasta and fork and spoon scooping a serving.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-08.jpg)\n\n## what to serve with your cherry tomato pasta\n- [Simply grilled chicken](https:\/\/feelgoodfoodie.net\/recipe\/grilled-chicken-kabobs\/)\n- [Garlic Cilantro Salmon](https:\/\/feelgoodfoodie.net\/recipe\/garlic-cilantro-oven-baked-salmon\/)\n- [Grilled Shrimp](https:\/\/feelgoodfoodie.net\/recipe\/yogurt-sauce\/)\n- [Whole Roasted Cauliflower](https:\/\/feelgoodfoodie.net\/recipe\/whole-roasted-cauliflower\/)\n## how to store & reheat cherry tomato pasta\nThis pasta dish is best served fresh but can be stored in the fridge. To reheat, simply add a splash of water and heat in the microwave until warmed through. You could also reheat it on the stove over low heat.\n\n### how long will pasta with tomatoes last in the fridge?\nThis cherry tomato sauce will last in the fridge for about three days. After that, the tomatoes will start to lose their color and flavor. The pasta can be stored separately from the sauce and will last in the fridge for four to five days.\n\n## Frequently asked questions\n**What’s the difference between grape and cherry tomatoes?**\n\nCherry tomatoes are typically sweeter and have fewer seeds than grape tomatoes. They also have a thinner skin which makes them easier to burst. Grape tomatoes are a good substitute if you can’t find cherry tomatoes.\n\n**What type of pasta should I use?**\n\nYou can use any type of pasta you like for this recipe. I like long noodle shapes like spaghetti, angel hair, and fettuccine, but any are fine here.\n\n**Can I make this ahead of time?**\n\nThis dish is best served fresh, but you can make it ahead of time. Simply cook the pasta and sauce separately and then store them in the fridge. When you’re ready to eat, simply reheat and enjoy\\!\n\n![Two bowls of pasta in tomato sauce with fork in bowl and garnished with parmesan and fresh basil.](https:\/\/feelgoodfoodie.net\/wp-content\/uploads\/2018\/09\/Pasta-with-cherry-tomatoes-11.jpg)\n\nThis pasta dish is perfect for a quick and easy weeknight meal. The sauce is made with fresh cherry tomatoes and basil and can be easily tailored to your taste. You can add in some protein like grilled chicken or shrimp, and the best part is that it reheats well, so you can enjoy leftovers all week long! I hope you enjoy this recipe. Let me know if you have any questions in the comments below.\n\n## More vegan pasta recipes:\n- [Creamy Vegan Cashew Tomato Pasta](https:\/\/feelgoodfoodie.net\/recipe\/vegan-creamy-tomato-pasta\/)\n- [Hummus Pasta](https:\/\/feelgoodfoodie.net\/recipe\/hummus-pasta\/)\n- [Lemon Pasta](https:\/\/feelgoodfoodie.net\/recipe\/lemon-pasta\/)\n- [Penne with Roasted Tomatoes](https:\/\/feelgoodfoodie.net\/recipe\/roasted-tomato-pasta\/)\n- [Cauliflower Alfredo](https:\/\/feelgoodfoodie.net\/recipe\/cauliflower-alfredo\/)\n- [Creamy Avocado Pasta Salad](https:\/\/feelgoodfoodie.net\/recipe\/avocado-pasta-salad\/)\n- [Pumpkin Pasta](https:\/\/feelgoodfoodie.net\/recipe\/vegan-pumpkin-pasta-crispy-sage\/)\n\nIf you try this feel good ****Pasta with Cherry Tomatoes**** recipe or any other recipe on Feel Good Foodie, then don’t forget to **rate the recipe** and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories\\!\n\n*This Pasta with Cherry Tomatoes recipe was originally published on September 30, 2018. The recipe has been modified slightly and the post now includes new step-by-step photos for how to make the pasta recipe.*\n\n- ▢\n  8 ounces [spaghetti](https:\/\/amzlink.to\/az0tzhUouJkyA)\n- ▢\n  \\&frac14; cup [olive oil](https:\/\/amzlink.to\/az0XeuSqwe9AP)\n- ▢\n  2 pints cherry tomatoes\n- ▢\n  3 garlic cloves minced\n- ▢\n  \\&frac12; teaspoon [salt](https:\/\/amzlink.to\/az0TifsAQMriJ)\n- ▢\n  \\&frac12; teaspoon [crushed red pepper](https:\/\/amzlink.to\/az0FMTCIK1xFJ)\n- ▢\n  \\&frac12; cup fresh basil chopped, plus more for serving\n- ▢\n  \\&frac14; cup [grated Parmesan cheese](https:\/\/amzlink.to\/az0yIRgI1gqki) plus more for serving\n\n- Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve \\&frac12; cup pasta water and drain.\n- Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.\n- Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.\n- Serve immediately with more fresh basil and parmesan cheese, if desired.\n\n**Storage:** Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. The cherry tomatoes sauce will last in the freezer for up to 3 months.\n\n**Substitutes:** For best results, follow the recipe as is. However you can substitute any type of pasta you’d like, and any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them.\n\nCalories: 403kcal, Carbohydrates: 54g, Protein: 12g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 5mg, Sodium: 434mg, Potassium: 677mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1444IU, Vitamin C: 55mg, Calcium: 104mg, Iron: 3mg\n\nNutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.\n\nDid You Make This Recipe?","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please read our disclosure policy . Quick, easy, and absolutely amazing , this Pasta with Cherry Tomatoes is one of my favorite easy weeknight meals and a great way to use up a lot of tomatoes! Fresh, plump cherry tomatoes make the most amazing pasta sauce in combination with earthy garlic, salt, and bright red pepper flakes. Topped with fresh basil and parmesan, it’s a simple pasta dinner recipe that will quickly become a family favorite! Once you try this, you’ll see why this has been my go-to pasta dish most of the summer. It has a fresh , light, and vegan sauce that comes out silky smooth with a nice balance of sweetness and tanginess from the tomatoes. After you’re done cooking the cherry tomatoes and tossing with the pasta, you can keep it vegan or add some shaved parmesan cheese when serving. why you’ll love this cherry tomato basil pasta Bright. The flavors in this dish are so vibrant and fresh, making it perfect for hot summer days. Light. Unlike a lot of pasta dishes that can be heavy, this one is on the lighter side. The sauce is made from just tomatoes, garlic, olive oil, and basil. So, it’s perfect if you’re looking for a healthy pasta recipe. Crowd pleaser. Kids and adults alike will love this pasta with cherry tomatoes. Serve it with some garlic bread and a simple salad for a complete meal. Versatile. You can add, subtract, or change up the ingredients to suit your taste. Don’t like basil? Swap it for oregano or thyme. Want a little more heat? Add some more crushed red pepper flakes. The options are endless! Ingredients to make pasta with cherry tomatoes Cherry tomatoes: You’ll need about two pints of cherry tomatoes for this recipe. If you can’t find cherry tomatoes, you could use grape tomatoes or even regular diced tomatoes. Garlic: I always say the more garlic, the better, but start with at least three cloves and go from there. Red pepper flakes: These are totally optional, but I like a little bit of heat in my pasta. Start with ½ teaspoon and add more to taste. Olive oil: You’ll need some really good olive oil. I like to use organic extra virgin olive oil because the flavor really comes through in this dish. The sauce will really only be made up of the olive oil, minced garlic, and the juices that will come from the ripe sweet tomatoes literally bursting in the pan. Basil: You really want to use fresh basil here. It’s so much better than dried basil when the recipe calls for minimal ingredients, and really makes a difference in the flavor of the dish. Parmesan cheese: This is also optional, but I love the salty, sharp flavor that parmesan cheese adds to this pasta. If you’re keeping it vegan, you could use Nutritional Yeast. Salt: You’ll need to add some salt to help bring out the dish’s flavors. Pasta: You can really use any type of pasta you like. I’ve made it with spaghetti, angel hair, and even shells. It’s really up to you! How to make pasta with cherry tomatoes Heat the olive oil in a large skillet. Add the cherry tomatoes and cook until softened. Add the garlic, salt, and crushed red pepper and cook until fragrant. Use the back of a spoon to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce. Transfer the cooked pasta on top of the tomato sauce along with the basil and parmesan cheese. Toss to combine. Tips for making pasta with cherry tomatoes, garlic & basil Save the pasta water. Even though the bursting cherry tomatoes and olive oil create a decadent sauce for the pasta recipe, the pasta cooking water is what helps that sauce cling to the noodles. Use a potato masher to burst the tomatoes. Once the tomatoes are heated enough and bubbling, they will likely just start to burst on their own. And you can smash them with a wooden spoon. I find it faster and easier, though, to just use a potato masher. Don’t overcook the pasta. Pasta should be cooked al dente, which means it should be cooked through but still have a bit of a bite to it. The pasta will also absorb some of the cherry tomato sauce as it cools. Handle the basil with care. Basil is a delicate herb, and if you chop it too roughly, it will turn black. I like to stack the basil leaves, roll them up into a tube, and then thinly slice them. This method is called chiffonade and results in nice long strips of basil that won’t turn black when cooked. For more tips on cutting basil , click the underlined text. popular substitutions & additions Switch out the tomatoes. This recipe lends itself well to substitutions. If you can’t find cherry tomatoes, feel free to use grape tomatoes or even regular diced tomatoes. If using whole tomatoes, I recommend peeling your tomatoes first. Add some protein. If you want to add some protein to this dish, chicken would be a great option. You could also add some white beans or chickpeas for a vegetarian option. Experiment with the cheese. I love the sharp flavor of parmesan cheese in this recipe but feel free to experiment with different types of cheese. You could try mozzarella, goat cheese, or even a vegan cheese like Nutritional Yeast. If you like feta, you can add it here as well. It will be similar in flavor to my baked feta pasta . Make it spicier. If you want a little more heat in your pasta, add in some additional crushed red pepper flakes or even some diced chile peppers in adobo sauce for some smokey heat. what to serve with your cherry tomato pasta Simply grilled chicken Garlic Cilantro Salmon Grilled Shrimp Whole Roasted Cauliflower how to store & reheat cherry tomato pasta This pasta dish is best served fresh but can be stored in the fridge. To reheat, simply add a splash of water and heat in the microwave until warmed through. You could also reheat it on the stove over low heat. how long will pasta with tomatoes last in the fridge? This cherry tomato sauce will last in the fridge for about three days. After that, the tomatoes will start to lose their color and flavor. The pasta can be stored separately from the sauce and will last in the fridge for four to five days. Frequently asked questions What’s the difference between grape and cherry tomatoes? Cherry tomatoes are typically sweeter and have fewer seeds than grape tomatoes. They also have a thinner skin which makes them easier to burst. Grape tomatoes are a good substitute if you can’t find cherry tomatoes. What type of pasta should I use? You can use any type of pasta you like for this recipe. I like long noodle shapes like spaghetti, angel hair, and fettuccine, but any are fine here. Can I make this ahead of time? This dish is best served fresh, but you can make it ahead of time. Simply cook the pasta and sauce separately and then store them in the fridge. When you’re ready to eat, simply reheat and enjoy! This pasta dish is perfect for a quick and easy weeknight meal. The sauce is made with fresh cherry tomatoes and basil and can be easily tailored to your taste. You can add in some protein like grilled chicken or shrimp, and the best part is that it reheats well, so you can enjoy leftovers all week long! I hope you enjoy this recipe. Let me know if you have any questions in the comments below. More vegan pasta recipes: Creamy Vegan Cashew Tomato Pasta Hummus Pasta Lemon Pasta Penne with Roasted Tomatoes Cauliflower Alfredo Creamy Avocado Pasta Salad Pumpkin Pasta If you try this feel good Pasta with Cherry Tomatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories! This Pasta with Cherry Tomatoes recipe was originally published on September 30, 2018. The recipe has been modified slightly and the post now includes new step-by-step photos for how to make the pasta recipe. ▢ 8 ounces spaghetti ▢ ¼ cup olive oil ▢ 2 pints cherry tomatoes ▢ 3 garlic cloves minced ▢ ½ teaspoon salt ▢ ½ teaspoon crushed red pepper ▢ ½ cup fresh basil chopped, plus more for serving ▢ ¼ cup grated Parmesan cheese plus more for serving Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water and drain. Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes. Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency. Serve immediately with more fresh basil and parmesan cheese, if desired. Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. The cherry tomatoes sauce will last in the freezer for up to 3 months. Substitutes: For best results, follow the recipe as is. However you can substitute any type of pasta you’d like, and any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them. Calories: 403 kcal , Carbohydrates: 54 g , Protein: 12 g , Fat: 16 g , Saturated Fat: 3 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 10 g , Cholesterol: 5 mg , Sodium: 434 mg , Potassium: 677 mg , Fiber: 4 g , Sugar: 7 g , Vitamin A: 1444 IU , Vitamin C: 55 mg , Calcium: 104 mg , Iron: 3 mg Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Did You Make This Recipe?
Markdown	[Skip to content](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#main-content) [Feel Good Foodie](https://feelgoodfoodie.net/) - [Recipes](https://feelgoodfoodie.net/recipe/) - [Recipe Index](https://feelgoodfoodie.net/recipe/) - [Appetizers](https://feelgoodfoodie.net/recipe/category/type/appetizers/) - [Beverages](https://feelgoodfoodie.net/recipe/category/type/beverages/) - [Breakfast](https://feelgoodfoodie.net/recipe/category/type/breakfast-foods/) - [Desserts](https://feelgoodfoodie.net/recipe/category/type/desserts/) - [Dinners](https://feelgoodfoodie.net/recipe/category/type/entrees/) - [Lebanese Inspired](https://feelgoodfoodie.net/recipe/category/type/lebanese-inspired/) - [Salads](https://feelgoodfoodie.net/recipe/category/type/salads/) - [Sandwiches](https://feelgoodfoodie.net/recipe/category/type/sandwiches/) - [Side Dishes](https://feelgoodfoodie.net/recipe/category/type/side-dishes/) - [Snacks](https://feelgoodfoodie.net/recipe/category/type/snacks/) - [Soups](https://feelgoodfoodie.net/recipe/category/type/soups/) - [Tutorials](https://feelgoodfoodie.net/recipe/category/type/tutorials/) - [Occasions](https://feelgoodfoodie.net/recipe/category/occasion/) - [Valentine’s Day](https://feelgoodfoodie.net/recipe/category/occasion/valentines-day/) - [Ramadan](https://feelgoodfoodie.net/recipe/category/occasion/ramadan/) - [Easter](https://feelgoodfoodie.net/recipe/category/occasion/easter/) - [Mother’s Day](https://feelgoodfoodie.net/recipe/category/occasion/mothers-day/) - [Fourth of July](https://feelgoodfoodie.net/recipe/category/occasion/fourth-of-july/) - [Halloween](https://feelgoodfoodie.net/recipe/category/occasion/halloween/) - [Thanksgiving](https://feelgoodfoodie.net/recipe/category/occasion/thanksgiving/) - [Christmas](https://feelgoodfoodie.net/recipe/category/occasion/christmas/) - [Weeknight Meals](https://feelgoodfoodie.net/recipe/category/occasion/weeknight-meals/) - [Meal Prep](https://feelgoodfoodie.net/recipe/category/occasion/meal-prep/) - [Salads](https://feelgoodfoodie.net/recipe/category/type/salads/) - [Meal Plans](https://feelgoodfoodie.net/category/meal-plans/) - [Shop](https://feelgoodfoodie.net/shop/) - [Cookbook](https://feelgoodfoodie.net/cookbook/) - [Oath Oats](https://oathoats.com/) - [Cookware & Bakeware](https://feelgoodfoodie.net/shop/category/cookware-bakeware/) - [Gadgets & Tools](https://feelgoodfoodie.net/shop/category/gadgets-tools/) - [Electrics](https://feelgoodfoodie.net/shop/category/electrics/) - [Pantry](https://feelgoodfoodie.net/shop/category/pantry/) - [Tabletop](https://feelgoodfoodie.net/shop/category/tabletop/) - [Home](https://feelgoodfoodie.net/shop/category/home/) - [About](https://feelgoodfoodie.net/about-me/) - [About Feel Good Foodie](https://feelgoodfoodie.net/about-me/) - [About Yumna Jawad](https://feelgoodfoodie.net/yumna-jawad/) - [Newsletter](https://feelgoodfoodie.net/instant-updates/) - [Contact](https://feelgoodfoodie.net/contact/) [Recipes](https://feelgoodfoodie.net/recipe/) » [Dinners](https://feelgoodfoodie.net/recipe/category/type/entrees/) » [Pastas](https://feelgoodfoodie.net/recipe/category/type/entrees/pastas/) # Pasta with Cherry Tomatoes [![](https://secure.gravatar.com/avatar/72165dc2a346f56d1ce5822629b6ff9eb571316fc82aa9afb9ddfc39cf316572?s=56&d=blank&r=g)](https://feelgoodfoodie.net/yumna-jawad/) [Yumna Jawad](https://feelgoodfoodie.net/yumna-jawad/) Updated Nov 19, 2022 5 from 829 votes This Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It's an amazing pasta with cherry tomatoes garlic and basil. [Jump to Recipe ▼](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#wprm-recipe-container-6908) [Email Recipe](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#wpforms-form-99514) Prep Time 5 minutes mins Servings 4 servings Comments [256](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#comments) This post may contain affiliate links. Please read our [disclosure policy](https://feelgoodfoodie.net/privacy-policy/). ![](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-09.jpg) Quick, easy, and absolutely amazing, this Pasta with Cherry Tomatoes is one of my favorite easy weeknight meals and a great way to use up a lot of tomatoes! Fresh, plump cherry tomatoes make the most amazing pasta sauce in combination with earthy garlic, salt, and bright red pepper flakes. Topped with fresh basil and parmesan, it’s a simple pasta dinner recipe that will quickly become a family favorite\! ![Pasta in skillet garnished with freshly shaved parmesan cheese and fresh basil.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-09.jpg) Once you try this, you’ll see why this has been my go-to pasta dish most of the summer. It has a fresh, light, and vegan sauce that comes out silky smooth with a nice balance of sweetness and tanginess from the tomatoes. After you’re done cooking the cherry tomatoes and tossing with the pasta, you can keep it vegan or add some shaved parmesan cheese when serving. ## why you’ll love this cherry tomato basil pasta - Bright. The flavors in this dish are so vibrant and fresh, making it perfect for hot summer days. - Light. Unlike a lot of pasta dishes that can be heavy, this one is on the lighter side. The sauce is made from just tomatoes, garlic, olive oil, and basil. So, it’s perfect if you’re looking for a healthy pasta recipe. - Crowd pleaser. Kids and adults alike will love this pasta with cherry tomatoes. Serve it with some garlic bread and a simple salad for a complete meal. - Versatile. You can add, subtract, or change up the ingredients to suit your taste. Don’t like basil? Swap it for oregano or thyme. Want a little more heat? Add some more crushed red pepper flakes. The options are endless\! ## Ingredients to make pasta with cherry tomatoes - Cherry tomatoes: You’ll need about two pints of cherry tomatoes for this recipe. If you can’t find cherry tomatoes, you could use grape tomatoes or even regular diced tomatoes. - Garlic: I always say the more garlic, the better, but start with at least three cloves and go from there. - Red pepper flakes: These are totally optional, but I like a little bit of heat in my pasta. Start with \½ teaspoon and add more to taste. - Olive oil: You’ll need some really good olive oil. I like to use organic extra virgin olive oil because the flavor really comes through in this dish. The sauce will really only be made up of the olive oil, minced garlic, and the juices that will come from the ripe sweet tomatoes literally bursting in the pan. - Basil: You really want to use fresh basil here. It’s so much better than dried basil when the recipe calls for minimal ingredients, and really makes a difference in the flavor of the dish. - Parmesan cheese: This is also optional, but I love the salty, sharp flavor that parmesan cheese adds to this pasta. If you’re keeping it vegan, you could use Nutritional Yeast. - Salt: You’ll need to add some salt to help bring out the dish’s flavors. - Pasta: You can really use any type of pasta you like. I’ve made it with spaghetti, angel hair, and even shells. It’s really up to you\! ![Ingredients for pasta recipe: bowl of cherry tomatoes, fresh basil, Parmesan cheese, spices, garlic cloves, olive oil, and dry noodles.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-01.jpg) ## How to make pasta with cherry tomatoes 1. Heat the olive oil in a large skillet. Add the cherry tomatoes and cook until softened. 2. Add the garlic, salt, and crushed red pepper and cook until fragrant. 3. Use the back of a spoon to carefully mash the tomatoes to release their juices. 4. Continue cooking until the tomatoes continue to burst and create a sauce. 5. Transfer the cooked pasta on top of the tomato sauce along with the basil and parmesan cheese. 6. Toss to combine. ![6 images collage cooking tomatoes into sauce and then adding basil, parmesan, and cooked noodles.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-Collage-01.jpg) ## Tips for making pasta with cherry tomatoes, garlic & basil 1. Save the pasta water. Even though the bursting cherry tomatoes and olive oil create a decadent sauce for the pasta recipe, the pasta cooking water is what helps that sauce cling to the noodles. 2. Use a potato masher to burst the tomatoes. Once the tomatoes are heated enough and bubbling, they will likely just start to burst on their own. And you can smash them with a wooden spoon. I find it faster and easier, though, to just use a potato masher. 3. Don’t overcook the pasta. Pasta should be cooked al dente, which means it should be cooked through but still have a bit of a bite to it. The pasta will also absorb some of the cherry tomato sauce as it cools. 4. Handle the basil with care. Basil is a delicate herb, and if you chop it too roughly, it will turn black. I like to stack the basil leaves, roll them up into a tube, and then thinly slice them. This method is called chiffonade and results in nice long strips of basil that won’t turn black when cooked. For more [tips on cutting basil](https://feelgoodfoodie.net/recipe/how-to-cut-basil/), click the underlined text. ## popular substitutions & additions - Switch out the tomatoes. This recipe lends itself well to substitutions. If you can’t find cherry tomatoes, feel free to use grape tomatoes or even regular diced tomatoes. If using whole tomatoes, I recommend [peeling your tomatoes](https://feelgoodfoodie.net/recipe/how-to-peel-tomatoes/) first. - Add some protein. If you want to add some protein to this dish, [chicken](https://feelgoodfoodie.net/recipe/air-fryer-chicken-breast/) would be a great option. You could also add some white beans or [chickpeas](https://feelgoodfoodie.net/recipe/how-to-cook-chickpeas/) for a vegetarian option. - Experiment with the cheese. I love the sharp flavor of parmesan cheese in this recipe but feel free to experiment with different types of cheese. You could try mozzarella, goat cheese, or even a vegan cheese like Nutritional Yeast. If you like feta, you can add it here as well. It will be similar in flavor to my [baked feta pasta](https://feelgoodfoodie.net/recipe/baked-feta-pasta/). - Make it spicier. If you want a little more heat in your pasta, add in some additional crushed red pepper flakes or even some diced chile peppers in adobo sauce for some smokey heat. ![Pan of pasta and fork and spoon scooping a serving.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-08.jpg) ## what to serve with your cherry tomato pasta - [Simply grilled chicken](https://feelgoodfoodie.net/recipe/grilled-chicken-kabobs/) - [Garlic Cilantro Salmon](https://feelgoodfoodie.net/recipe/garlic-cilantro-oven-baked-salmon/) - [Grilled Shrimp](https://feelgoodfoodie.net/recipe/yogurt-sauce/) - [Whole Roasted Cauliflower](https://feelgoodfoodie.net/recipe/whole-roasted-cauliflower/) ## how to store & reheat cherry tomato pasta This pasta dish is best served fresh but can be stored in the fridge. To reheat, simply add a splash of water and heat in the microwave until warmed through. You could also reheat it on the stove over low heat. ### how long will pasta with tomatoes last in the fridge? This cherry tomato sauce will last in the fridge for about three days. After that, the tomatoes will start to lose their color and flavor. The pasta can be stored separately from the sauce and will last in the fridge for four to five days. ## Frequently asked questions What’s the difference between grape and cherry tomatoes? Cherry tomatoes are typically sweeter and have fewer seeds than grape tomatoes. They also have a thinner skin which makes them easier to burst. Grape tomatoes are a good substitute if you can’t find cherry tomatoes. What type of pasta should I use? You can use any type of pasta you like for this recipe. I like long noodle shapes like spaghetti, angel hair, and fettuccine, but any are fine here. Can I make this ahead of time? This dish is best served fresh, but you can make it ahead of time. Simply cook the pasta and sauce separately and then store them in the fridge. When you’re ready to eat, simply reheat and enjoy\! ![Two bowls of pasta in tomato sauce with fork in bowl and garnished with parmesan and fresh basil.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-11.jpg) This pasta dish is perfect for a quick and easy weeknight meal. The sauce is made with fresh cherry tomatoes and basil and can be easily tailored to your taste. You can add in some protein like grilled chicken or shrimp, and the best part is that it reheats well, so you can enjoy leftovers all week long! I hope you enjoy this recipe. Let me know if you have any questions in the comments below. ## More vegan pasta recipes: - [Creamy Vegan Cashew Tomato Pasta](https://feelgoodfoodie.net/recipe/vegan-creamy-tomato-pasta/) - [Hummus Pasta](https://feelgoodfoodie.net/recipe/hummus-pasta/) - [Lemon Pasta](https://feelgoodfoodie.net/recipe/lemon-pasta/) - [Penne with Roasted Tomatoes](https://feelgoodfoodie.net/recipe/roasted-tomato-pasta/) - [Cauliflower Alfredo](https://feelgoodfoodie.net/recipe/cauliflower-alfredo/) - [Creamy Avocado Pasta Salad](https://feelgoodfoodie.net/recipe/avocado-pasta-salad/) - [Pumpkin Pasta](https://feelgoodfoodie.net/recipe/vegan-pumpkin-pasta-crispy-sage/) If you try this feel good **Pasta with Cherry Tomatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe** and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories\! This Pasta with Cherry Tomatoes recipe was originally published on September 30, 2018. The recipe has been modified slightly and the post now includes new step-by-step photos for how to make the pasta recipe. ![Pasta with cherry tomatoes.](https://feelgoodfoodie.net/wp-content/uploads/2023/09/Pasta-with-Cherry-Tomatoes-TIMG-500x500.jpg) ## Pasta with Cherry Tomatoes Author: [Yumna Jawad](https://feelgoodfoodie.net/yumna-jawad/) 5 from 829 votes This Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It's an amazing pasta with cherry tomatoes garlic and basil. [Print](https://feelgoodfoodie.net/wprm_print/pasta-with-cherry-tomatoes) [Review](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#respond) Prep Time5 minutes mins Cook Time10 minutes mins Total Time15 minutes mins Servings4 servings ### Video ### Ingredients US Customary Metric 1x 2x 3x - ▢ 8 ounces [spaghetti](https://amzlink.to/az0tzhUouJkyA) - ▢ \¼ cup [olive oil](https://amzlink.to/az0XeuSqwe9AP) - ▢ 2 pints cherry tomatoes - ▢ 3 garlic cloves minced - ▢ \½ teaspoon [salt](https://amzlink.to/az0TifsAQMriJ) - ▢ \½ teaspoon [crushed red pepper](https://amzlink.to/az0FMTCIK1xFJ) - ▢ \½ cup fresh basil chopped, plus more for serving - ▢ \¼ cup [grated Parmesan cheese](https://amzlink.to/az0yIRgI1gqki) plus more for serving ### Instructions - Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve \½ cup pasta water and drain. - Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes. - Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency. - Serve immediately with more fresh basil and parmesan cheese, if desired. ### Equipment - [5 Piece Cookware Set](https://amzlink.to/az0FtPnorTxDT) - [Colander](https://amzlink.to/az073L57Qok1U) - [Garlic Press](https://amzlink.to/az0kV30pNDwGp) - [Potato Masher](https://amzlink.to/az0bhyCh1btW1) ### Notes Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. The cherry tomatoes sauce will last in the freezer for up to 3 months. Substitutes: For best results, follow the recipe as is. However you can substitute any type of pasta you’d like, and any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them. ### Nutrition Calories: 403kcal, Carbohydrates: 54g, Protein: 12g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 5mg, Sodium: 434mg, Potassium: 677mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1444IU, Vitamin C: 55mg, Calcium: 104mg, Iron: 3mg Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Did You Make This Recipe? [Leave a comment below\!](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#respond) ## You May Also Like [![Bean and macaroni pasta salad recipe in a serving bowl garnished with cilantro and lime wedges.](https://feelgoodfoodie.net/wp-content/uploads/2026/02/Bean-Pasta-Salad-08-348x522.jpg)](https://feelgoodfoodie.net/recipe/bean-pasta-salad/) [Salads](https://feelgoodfoodie.net/recipe/category/type/salads/) ### [Bean Pasta Salad](https://feelgoodfoodie.net/recipe/bean-pasta-salad/) [![Chicken Parmesan Pasta in a pot with a wooden spoon, with ingredients for the recipe surrounding.](https://feelgoodfoodie.net/wp-content/uploads/2026/02/Chicken-Parmesan-Pasta-10-348x522.jpg)](https://feelgoodfoodie.net/recipe/chicken-parmesan-pasta/) [Pastas](https://feelgoodfoodie.net/recipe/category/type/entrees/pastas/) ### [Chicken Parmesan Pasta](https://feelgoodfoodie.net/recipe/chicken-parmesan-pasta/) [![Pesto salad in a serving bowl garnished with fresh chopped basil, serving set dipped inside, small dish of pesto nearby.](https://feelgoodfoodie.net/wp-content/uploads/2025/12/Pesto-Salad-06-348x522.jpg)](https://feelgoodfoodie.net/recipe/pesto-salad/) [Salads](https://feelgoodfoodie.net/recipe/category/type/salads/) ### [Pesto Salad](https://feelgoodfoodie.net/recipe/pesto-salad/) [![Two bowls of Italian meatball soup, garnished with parmesan cheese.](https://feelgoodfoodie.net/wp-content/uploads/2025/12/Meatball-Soup-09-348x522.jpg)](https://feelgoodfoodie.net/recipe/meatball-soup/) [Soups](https://feelgoodfoodie.net/recipe/category/type/soups/) ### [Meatball Soup](https://feelgoodfoodie.net/recipe/meatball-soup/) 5 from 829 votes ([720 ratings without comment](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/)) ### Rate and comment [Cancel reply](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#respond) ### Comments 1. Zoe Weisz says: April 4, 2026 at 7:03 pm This recipe is so incredibly fresh and really simple to make. Perfect for spring. 100% recommend. Thanks!\! [Reply](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#comment-171823) 1. Yumna J. says: April 5, 2026 at 11:45 am Yay! I agree, this time of year I’m craving something fresh, and tomatoes never let me down. So so happy you enjoyed\! [Reply](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#comment-171891) 2. Bonnie says: February 28, 2026 at 2:41 am This pasta is delicious! At first I thought it might be a little acidic with the fresh cherry tomatoes, but it wasn’t at all. It almost tasted like I had added sugar, and that was from the fresh tomatoes. It was so easy and quick to make, too. Fresh and healthy, we loved it\! [Reply](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#comment-168691) 1. Yumna J. says: February 28, 2026 at 2:39 pm So happy you loved it, Bonnie! The fresh tomatoes make a big difference\! [Reply](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#comment-168718) 3. Alexis says: February 10, 2026 at 7:45 pm This dish is simple and easy to make and quite literally delish! I made it for dinner one night and two days later my husband asked if I could make it again, it’s become a staple in our l unch/dinner rotation\! [Reply](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#comment-167469) 1. Yumna J. says: February 11, 2026 at 10:42 am Yay! I’m so glad you both like it, Alexis\! [Reply](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#comment-167503) 4. Brigitte says: January 5, 2026 at 1:27 pm I made this today, as directed. My new favorite pasta recipe. So flavorful! Will make again and again. All good stuff for you\! [Reply](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#comment-164547) 1. Yumna J. says: January 6, 2026 at 12:55 pm Aww, yay!! So happy you loved it! Thank you\! [Reply](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/#comment-164629) [See All Comments](https://feelgoodfoodie.net/recipe/pasta-with-cherry-tomatoes/?load_all_comments=1#comments) ![Portrait of Yumna in the kitchen](https://feelgoodfoodie.net/wp-content/uploads/2023/11/YumnaJawad-FeelGoodFoodie-14.jpg) ## HI I’M YUMNA I’m glad you’re here! I founded Feel Good Foodie 12 years ago, back when I was still learning to cook. I’ve come a long way since then and now I’m a recipe developer, entrepreneur and best-selling cookbook author of [The Feel Good Foodie Cookbook](https://amzlink.to/az0g24ymcWg9E). My mission has always been the same: to make healthy cooking easy, accessible, and joyful for families everywhere. Let’s find you something good to cook\! 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Readable Markdown	This post may contain affiliate links. Please read our [disclosure policy](https://feelgoodfoodie.net/privacy-policy/). Quick, easy, and absolutely amazing, this Pasta with Cherry Tomatoes is one of my favorite easy weeknight meals and a great way to use up a lot of tomatoes! Fresh, plump cherry tomatoes make the most amazing pasta sauce in combination with earthy garlic, salt, and bright red pepper flakes. Topped with fresh basil and parmesan, it’s a simple pasta dinner recipe that will quickly become a family favorite\! ![Pasta in skillet garnished with freshly shaved parmesan cheese and fresh basil.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-09.jpg) Once you try this, you’ll see why this has been my go-to pasta dish most of the summer. It has a fresh, light, and vegan sauce that comes out silky smooth with a nice balance of sweetness and tanginess from the tomatoes. After you’re done cooking the cherry tomatoes and tossing with the pasta, you can keep it vegan or add some shaved parmesan cheese when serving. ## why you’ll love this cherry tomato basil pasta - Bright. The flavors in this dish are so vibrant and fresh, making it perfect for hot summer days. - Light. Unlike a lot of pasta dishes that can be heavy, this one is on the lighter side. The sauce is made from just tomatoes, garlic, olive oil, and basil. So, it’s perfect if you’re looking for a healthy pasta recipe. - Crowd pleaser. Kids and adults alike will love this pasta with cherry tomatoes. Serve it with some garlic bread and a simple salad for a complete meal. - Versatile. You can add, subtract, or change up the ingredients to suit your taste. Don’t like basil? Swap it for oregano or thyme. Want a little more heat? Add some more crushed red pepper flakes. The options are endless\! ## Ingredients to make pasta with cherry tomatoes - Cherry tomatoes: You’ll need about two pints of cherry tomatoes for this recipe. If you can’t find cherry tomatoes, you could use grape tomatoes or even regular diced tomatoes. - Garlic: I always say the more garlic, the better, but start with at least three cloves and go from there. - Red pepper flakes: These are totally optional, but I like a little bit of heat in my pasta. Start with \½ teaspoon and add more to taste. - Olive oil: You’ll need some really good olive oil. I like to use organic extra virgin olive oil because the flavor really comes through in this dish. The sauce will really only be made up of the olive oil, minced garlic, and the juices that will come from the ripe sweet tomatoes literally bursting in the pan. - Basil: You really want to use fresh basil here. It’s so much better than dried basil when the recipe calls for minimal ingredients, and really makes a difference in the flavor of the dish. - Parmesan cheese: This is also optional, but I love the salty, sharp flavor that parmesan cheese adds to this pasta. If you’re keeping it vegan, you could use Nutritional Yeast. - Salt: You’ll need to add some salt to help bring out the dish’s flavors. - Pasta: You can really use any type of pasta you like. I’ve made it with spaghetti, angel hair, and even shells. It’s really up to you\! ![Ingredients for pasta recipe: bowl of cherry tomatoes, fresh basil, Parmesan cheese, spices, garlic cloves, olive oil, and dry noodles.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-01.jpg) ## How to make pasta with cherry tomatoes 1. Heat the olive oil in a large skillet. Add the cherry tomatoes and cook until softened. 2. Add the garlic, salt, and crushed red pepper and cook until fragrant. 3. Use the back of a spoon to carefully mash the tomatoes to release their juices. 4. Continue cooking until the tomatoes continue to burst and create a sauce. 5. Transfer the cooked pasta on top of the tomato sauce along with the basil and parmesan cheese. 6. Toss to combine. ![6 images collage cooking tomatoes into sauce and then adding basil, parmesan, and cooked noodles.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-Collage-01.jpg) ## Tips for making pasta with cherry tomatoes, garlic & basil 1. Save the pasta water. Even though the bursting cherry tomatoes and olive oil create a decadent sauce for the pasta recipe, the pasta cooking water is what helps that sauce cling to the noodles. 2. Use a potato masher to burst the tomatoes. Once the tomatoes are heated enough and bubbling, they will likely just start to burst on their own. And you can smash them with a wooden spoon. I find it faster and easier, though, to just use a potato masher. 3. Don’t overcook the pasta. Pasta should be cooked al dente, which means it should be cooked through but still have a bit of a bite to it. The pasta will also absorb some of the cherry tomato sauce as it cools. 4. Handle the basil with care. Basil is a delicate herb, and if you chop it too roughly, it will turn black. I like to stack the basil leaves, roll them up into a tube, and then thinly slice them. This method is called chiffonade and results in nice long strips of basil that won’t turn black when cooked. For more [tips on cutting basil](https://feelgoodfoodie.net/recipe/how-to-cut-basil/), click the underlined text. ## popular substitutions & additions - Switch out the tomatoes. This recipe lends itself well to substitutions. If you can’t find cherry tomatoes, feel free to use grape tomatoes or even regular diced tomatoes. If using whole tomatoes, I recommend [peeling your tomatoes](https://feelgoodfoodie.net/recipe/how-to-peel-tomatoes/) first. - Add some protein. If you want to add some protein to this dish, [chicken](https://feelgoodfoodie.net/recipe/air-fryer-chicken-breast/) would be a great option. You could also add some white beans or [chickpeas](https://feelgoodfoodie.net/recipe/how-to-cook-chickpeas/) for a vegetarian option. - Experiment with the cheese. I love the sharp flavor of parmesan cheese in this recipe but feel free to experiment with different types of cheese. You could try mozzarella, goat cheese, or even a vegan cheese like Nutritional Yeast. If you like feta, you can add it here as well. It will be similar in flavor to my [baked feta pasta](https://feelgoodfoodie.net/recipe/baked-feta-pasta/). - Make it spicier. If you want a little more heat in your pasta, add in some additional crushed red pepper flakes or even some diced chile peppers in adobo sauce for some smokey heat. ![Pan of pasta and fork and spoon scooping a serving.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-08.jpg) ## what to serve with your cherry tomato pasta - [Simply grilled chicken](https://feelgoodfoodie.net/recipe/grilled-chicken-kabobs/) - [Garlic Cilantro Salmon](https://feelgoodfoodie.net/recipe/garlic-cilantro-oven-baked-salmon/) - [Grilled Shrimp](https://feelgoodfoodie.net/recipe/yogurt-sauce/) - [Whole Roasted Cauliflower](https://feelgoodfoodie.net/recipe/whole-roasted-cauliflower/) ## how to store & reheat cherry tomato pasta This pasta dish is best served fresh but can be stored in the fridge. To reheat, simply add a splash of water and heat in the microwave until warmed through. You could also reheat it on the stove over low heat. ### how long will pasta with tomatoes last in the fridge? This cherry tomato sauce will last in the fridge for about three days. After that, the tomatoes will start to lose their color and flavor. The pasta can be stored separately from the sauce and will last in the fridge for four to five days. ## Frequently asked questions What’s the difference between grape and cherry tomatoes? Cherry tomatoes are typically sweeter and have fewer seeds than grape tomatoes. They also have a thinner skin which makes them easier to burst. Grape tomatoes are a good substitute if you can’t find cherry tomatoes. What type of pasta should I use? You can use any type of pasta you like for this recipe. I like long noodle shapes like spaghetti, angel hair, and fettuccine, but any are fine here. Can I make this ahead of time? This dish is best served fresh, but you can make it ahead of time. Simply cook the pasta and sauce separately and then store them in the fridge. When you’re ready to eat, simply reheat and enjoy\! ![Two bowls of pasta in tomato sauce with fork in bowl and garnished with parmesan and fresh basil.](https://feelgoodfoodie.net/wp-content/uploads/2018/09/Pasta-with-cherry-tomatoes-11.jpg) This pasta dish is perfect for a quick and easy weeknight meal. The sauce is made with fresh cherry tomatoes and basil and can be easily tailored to your taste. You can add in some protein like grilled chicken or shrimp, and the best part is that it reheats well, so you can enjoy leftovers all week long! I hope you enjoy this recipe. Let me know if you have any questions in the comments below. ## More vegan pasta recipes: - [Creamy Vegan Cashew Tomato Pasta](https://feelgoodfoodie.net/recipe/vegan-creamy-tomato-pasta/) - [Hummus Pasta](https://feelgoodfoodie.net/recipe/hummus-pasta/) - [Lemon Pasta](https://feelgoodfoodie.net/recipe/lemon-pasta/) - [Penne with Roasted Tomatoes](https://feelgoodfoodie.net/recipe/roasted-tomato-pasta/) - [Cauliflower Alfredo](https://feelgoodfoodie.net/recipe/cauliflower-alfredo/) - [Creamy Avocado Pasta Salad](https://feelgoodfoodie.net/recipe/avocado-pasta-salad/) - [Pumpkin Pasta](https://feelgoodfoodie.net/recipe/vegan-pumpkin-pasta-crispy-sage/) If you try this feel good **Pasta with Cherry Tomatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe** and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories\! This Pasta with Cherry Tomatoes recipe was originally published on September 30, 2018. The recipe has been modified slightly and the post now includes new step-by-step photos for how to make the pasta recipe. - ▢ 8 ounces [spaghetti](https://amzlink.to/az0tzhUouJkyA) - ▢ \¼ cup [olive oil](https://amzlink.to/az0XeuSqwe9AP) - ▢ 2 pints cherry tomatoes - ▢ 3 garlic cloves minced - ▢ \½ teaspoon [salt](https://amzlink.to/az0TifsAQMriJ) - ▢ \½ teaspoon [crushed red pepper](https://amzlink.to/az0FMTCIK1xFJ) - ▢ \½ cup fresh basil chopped, plus more for serving - ▢ \¼ cup [grated Parmesan cheese](https://amzlink.to/az0yIRgI1gqki) plus more for serving - Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve \½ cup pasta water and drain. - Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes. - Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency. - Serve immediately with more fresh basil and parmesan cheese, if desired. Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. The cherry tomatoes sauce will last in the freezer for up to 3 months. Substitutes: For best results, follow the recipe as is. However you can substitute any type of pasta you’d like, and any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them. Calories: 403kcal, Carbohydrates: 54g, Protein: 12g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 5mg, Sodium: 434mg, Potassium: 677mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1444IU, Vitamin C: 55mg, Calcium: 104mg, Iron: 3mg Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Did You Make This Recipe?
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