Go Back
+ servings
Cherry tomato pasta in bowl with fork and parsley garnish.
Print Recipe Add to Collection
5 from 2 votes

Cherry Tomato Pasta Recipe

Try this amazing cherry tomato pasta with fresh, juicy, plump cherry tomatoes. It takes just minutes to make, needs a handful of ingredients and is loaded with flavor!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course/Pasta
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 290kcal

Equipment

Ingredients

  • 16 oz spaghetti (or angel hair pasta)
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic (minced)
  • 2 pounds cherry tomatoes
  • ¼ cup tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes (use more for a spicier sauce, use less or skip if sensitive to heat)
  • 1 teaspoon cumin
  • ½ teaspoon soy sauce (or tamari, optional. Skip if soy-free)
  • 2 tablespoons fresh parsley (chopped)
  • Salt to taste

Instructions

  • Cook pasta in a large pot of boiling salted water until al dente. Drain before using but reserve ¼ cup of the pasta water because you might need it later.
  • While the water heats up for the pasta, place the garlic in a large skillet. Add olive oil. Turn heat to medium and saute the garlic a couple of minutes until it becomes very aromatic and begins to change color.
  • Stir in the cherry tomatoes. Add the tomato paste and mix it in thoroughly, taking your time to do so.
  • Add the cumin, dried oregano and dried basil, red pepper flakes, ground black pepper and salt. Mix in thoroughly.
  • Cover the skillet and let the sauce cook 10 minutes. Stir frequently to ensure even cooking.
  • At the end of 10 minutes, you should have a thick, rich pasta sauce because the tomatoes will have expressed their juices. You don't need to mash the tomatoes, it's nice to let some of them hold their shape so they look pretty in the sauce.
  • Stir in the parsley and check seasoning. Add more salt and ground black pepper if needed. Stir in the cooked, drained pasta and mix it in. Add up to a quarter of a cup of the pasta cooking water if you want a saucier sauce. Turn off heat.
  • Serve hot, warm or at room temperature.

Video

Notes

Storage instructions
  • Refrigerate: Store in an airtight container in the fridge for up to three days. You can either store the sauce alone or the pasta with the sauce mixed in.
  • Freeze: Freeze the sauce in a freezer-safe container for up to three months.
  • Reheat: Thaw and reheat in the microwave or in a saucepan. Cook pasta and mix the sauce in before serving.

Nutrition

Calories: 290kcal | Carbohydrates: 50g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 105mg | Potassium: 487mg | Fiber: 3g | Sugar: 5g | Vitamin A: 810IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 2mg