Ah, the simple joys of a fresh cherry tomato sauce over perfectly cooked pasta! I can’t help but adore recipes that are both delightfully simple and stunningly flavorful. Pasta with Fresh Cherry Tomato Sauce is one of those recipes that captures the essence of what I love about cooking: fresh ingredients, easy techniques, and a result that is both comforting and sophisticated.
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Back when I was cooking in a restaurant kitchen, people would often ask me what I made for my family for dinner after cooking all day. It’s dishes like this Pasta with Fresh Cherry Tomato Sauce that saved my bacon. It’s fast, fresh, healthy, and delicious, and the perfect meal to serve my family after a day of cooking.
This is such a great starter recipe, and you can jazz it up in a variety of ways. I’ve tried them all! Add grilled chicken, sauteed shrimp, or just top it with a dollop of fresh ricotta cheese.
It’s a vegetarian pasta recipe, but you’ll never miss the meat! It’s just that good!
What You’ll Love About Pasta with Fresh Cherry Tomato Sauce
- This pasta dish is bursting with the flavors of fresh cherry tomatoes and herbs.
- Cherry tomatoes are available all year, making this a go-to recipe at any time.
- It’s simple to prepare, perfect for busy evenings.
- This is a great choice for a vegetarian meal that doesn’t skimp on taste.
Ingredients
- Cherry tomatoes – Or grape tomatoes.
- Shallots
- Garlic
- White wine – Or chicken or vegetable broth.
- Red pepper flakes
- Pasta
- Ricotta
- Olive oil
- Parmesan – Use vegetarian-friendly parmesan if making this dish vegetarian.
- Basil
- Salt and pepper
How to make Pasta with Fresh Cherry Tomato Sauce
- Heat the oil in a large skillet and add the diced shallots, garlic, and red pepper flakes. Sauté until shallots are translucent, about 3 minutes.
- Add the tomatoes and white wine and simmer until the tomatoes start to split. Stir or gently shake the pan to keep the tomatoes moving.
- Cook the pasta in salted water according to the package directions, then drain, reserving 1 cup of pasta water.
- Toss pasta with the tomatoes and add 1/4-1/2 cup of the reserved pasta cooking water to make a thin sauce.
- Season with salt and pepper.
- Serve with basil and shredded Parmesan.
Chef Jenn’s Tips
- Use the freshest cherry or grape tomatoes you can find for the best flavor. Sometimes I use the multi-colored ones.
- Add just enough pasta water to make a thin but flavorful sauce; it’s a chef’s secret!
- Fresh basil adds a burst of flavor; add it right before serving to preserve its flavor.
- A sprinkle of high-quality Parmesan puts this dish over the top!
Recommended
MAKE IT A MEAL
Pair this vibrant pasta with a crisp green salad with a tangy dressing and a glass of your favorite white wine for a balanced meal. It’s light yet satisfying, perfect for a cozy dinner or a casual get-together. You can also serve it alongside corn ribs or grilled feta to round out your meal.
STORAGE
This pasta sauce keeps well in the fridge for up to 3 days. Reheat gently, adding a splash of water if needed. Although best enjoyed fresh, you can freeze the sauce for up to a month. Thaw overnight in the fridge before reheating. Remember, pasta dishes with fresh tomato sauce are best enjoyed fresh, but these tips ensure you can savor the flavors even on a busy weeknight.
Pasta with Fresh Cherry Tomato Sauce
Ingredients
- 2 tablespoons olive oil
- 2 shallots chopped finely
- 6 cloves garlic finely minced
- 2 pounds cherry tomatoes or grape tomatoes
- ¼ cup white wine
- ½ teaspoon crushed red pepper flakes
- 12 ounces pasta uncooked
Instructions
- Cook the pasta in salted water according to the package directions, then drain, reserving 1 cup of pasta water.
- Meanwhile, heat the oil in a large skillet and add the diced shallots, garlic, and red pepper flakes. Sauté until shallots are translucent, about 3 minutes.
- Add the tomatoes and white wine and simmer until the tomatoes start to split. Stir or gently shake the pan to keep the tomatoes moving.
- Toss pasta with the tomatoes and add 1/4-1/2 cup of the reserved pasta cooking water to make a thin sauce.
- Season with salt and pepper.
- Serve with basil and shredded Parmesan.
Notes
Chef Jenn’s Tips
- Use the freshest cherry or grape tomatoes you can find for the best flavor. Sometimes I use the multi-colored ones.
- Add just enough pasta water to make a thin but flavorful sauce; it’s a chef’s secret!
- Fresh basil adds a burst of flavor; add it right before serving to preserve its flavor.
- A sprinkle of high-quality Parmesan puts this dish over the top!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I had some cherry tomatoes that were almost past ripe and needed to be used. Was so happy to find this recipe because it was super delicious. I cannot drink alcohol so I subbed the wine for vegetable broth and it turned out perfect. Cannot wait to make this again. Oh and the spice level was perfect with the red pepper flakes.
I never thought that this recipe could become one of my favorites! I tried it yesterday, but to be honest, I need more practice to perfect it. I want this recipe to look exactly like the one in your photo. However, I did manage to get the flavor right, as my parents and partner loved it! They want me to make this for our family gathering this coming weekend. Highly recommend this recipe to everyone❤️️