This Cherry Tomato Pasta is a vibrant, flavor-packed dish that’s as quick as it is delicious. Juicy, sun-ripened cherry tomatoes burst with sweetness, mingling with garlic-infused olive oil and fresh basil for a mouthwatering aroma. The tender pasta, coated in a light, glossy sauce, offers a perfect balance of textures—silky, yet satisfyingly hearty. Ready in just 30 minutes, it’s a weeknight lifesaver that feels indulgent without the fuss.
Every bite is a celebration of simplicity, with bright, tangy tomatoes complementing the richness of Parmesan and the subtle bite of al dente pasta. It’s a dish that’s both comforting and refreshing, ideal for savoring the essence of summer any time of year. Whether you’re cooking for one or sharing with friends, this recipe promises to delight with its effortless charm and bold flavors.
What You’ll Need?
- 12 ounces bucatini pasta (or substitute with spaghetti or linguine)
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 3 garlic cloves, thinly sliced
- 3 pints cherry tomatoes (divided)
- 2½ tablespoons capers (rinsed if packed in salt)
- 2 teaspoons lemon zest (freshly grated)
- 1 teaspoon balsamic vinegar
- 1 teaspoon sea salt (adjust to taste)
- ¼ to ½ teaspoon red pepper flakes (adjust for spice preference)
- Freshly ground black pepper (to taste)
- 1½ cups fresh basil leaves (torn or chopped)
- ¼ cup grated pecorino cheese, Parmesan, or Vegan Parmesan (optional)
How to Make It?
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Sauté the garlic: In a large, deep skillet or Dutch oven, heat the ⅓ cup olive oil over medium-low heat. Add the sliced garlic and cook for 1 minute, stirring, until soft and fragrant.
- Cook the first batch of tomatoes: Add half the cherry tomatoes, capers, lemon zest, balsamic vinegar, sea salt, red pepper flakes, and several grinds of black pepper. Toss to coat. If the oil sputters, reduce the heat. Cook for 8 minutes, stirring often, until the tomatoes break down and release their juices.
- Add the remaining tomatoes: Stir in the rest of the cherry tomatoes and cook for 2 to 4 minutes, or until they just begin to burst.
- Combine with pasta: Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for 1 to 2 more minutes, until the pasta is heated through.
- Finish and serve: Stir in the fresh basil and grated cheese (if using). Taste and adjust seasoning as needed. Serve immediately.
Perfect Pairings: Serving Suggestions
This Cherry Tomato Pasta shines as a main dish, but it’s even better with a side of garlic bread or a crisp green salad. For a heartier meal, pair it with grilled chicken or shrimp. A glass of chilled white wine, like Pinot Grigio, complements the bright flavors beautifully.
Make It Your Own: Recipe Variations
Swap bucatini for spaghetti, penne, or even gluten-free pasta. Add a handful of spinach or arugula for extra greens, or toss in some olives for a briny twist. If you’re feeling adventurous, try adding a splash of cream for a richer sauce.
Quick Tips for Time-Saving Success
Prep your ingredients while the pasta water boils to save time. Use pre-sliced garlic or a garlic press to speed things up. If you’re short on fresh basil, a teaspoon of dried basil works in a pinch—just add it earlier in the cooking process.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil and warm it in a skillet over medium heat, stirring occasionally. Avoid microwaving, as it can make the pasta dry.
Essential Equipment Guidance
A large pot for boiling pasta and a deep skillet or Dutch oven are key for this recipe. A microplane grater makes quick work of the lemon zest, and a pair of kitchen tongs is perfect for tossing the pasta with the sauce.
Cherry Tomato Pasta
Ingredients
- 12 ounces bucatini pasta
- ⅓ cup extra-virgin olive oil plus more for drizzling
- 3 garlic cloves, sliced
- 3 pints cherry tomatoes
- 2½ tablespoons capers
- 2 teaspoons lemon zest
- 1 teaspoon balsamic vinegar
- 1 teaspoon sea salt
- ¼ to ½ teaspoon red pepper flakes
- Freshly ground black pepper
- 1½ cups fresh basil leaves
- ¼ cup grated pecorino cheese, or Parmesan or Vegan Parmesan optional
Instructions
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- In a large, deep skillet or Dutch oven, heat the oil over medium-low heat. Add the garlic and cook for 1 minute, stirring, until soft and fragrant. Add half the tomatoes along with the capers, lemon zest, vinegar, salt, red pepper flakes, and several grinds of pepper. Toss to coat. If the oil starts to sputter while cooking, turn the heat down as needed. Cook for 8 minutes, stirring often, until the tomatoes break down and release their juices.
- Add the remaining tomatoes, stir, and cook for 2 to 4 minutes, or until the second addition of tomatoes is just beginning to burst. Add the pasta and toss to combine. Cook for 1 to 2 more minutes, or until the pasta is coated in the sauce and heated through.
- Stir in the basil and cheese, if using. Season to taste and serve.