18 Flavorful Cherry Tomato Pasta Recipes for Summer

Summer’s here, and what better way to celebrate than with a burst of cherry tomatoes in your pasta? Whether you’re craving a quick weeknight dinner or a dish that screams seasonal favorites, our roundup of 18 flavorful cherry tomato pasta recipes has got you covered. From creamy to zesty, these dishes are sure to delight your taste buds. Keep reading to find your next summer staple!

Garlic Butter Cherry Tomato Pasta

Just when you thought pasta couldn’t get any more comforting, this Garlic Butter Cherry Tomato Pasta comes along to prove you wrong. Perfect for a quick weeknight dinner, this dish combines the sweetness of cherry tomatoes with the rich, savory depth of garlic butter, all tossed with your favorite pasta.

Ingredients

• 8 oz pasta (spaghetti or any long pasta works well)
• 2 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1 cup cherry tomatoes, halved (mixed colors add visual appeal)
• 1/4 tsp salt (adjust based on your preference)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp fresh basil, chopped (or substitute with parsley for a different herb note)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Watch closely to avoid burning the garlic.
4. Add the halved cherry tomatoes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 minutes.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps create a silky sauce.
6. Add the drained pasta to the skillet with the tomato mixture. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Remove from heat and stir in the grated Parmesan cheese and chopped basil until well incorporated.

Perfectly al dente pasta coated in a luscious garlic butter sauce, punctuated by bursts of sweet cherry tomatoes, makes this dish a standout. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of sauce.

Burst Cherry Tomato and Basil Spaghetti

When the summer sun is at its peak, there’s nothing more delightful than a dish that celebrates the season’s bounty. This Burst Cherry Tomato and Basil Spaghetti is a vibrant, easy-to-make meal that brings the freshness of your garden right to your plate.

Ingredients

• 8 oz spaghetti (use high-quality for best texture)
• 2 cups cherry tomatoes (mixed colors add visual appeal)
• 3 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (fresh is key for flavor)
• 1/4 tsp red pepper flakes (adjust to taste)
• 1/2 cup fresh basil leaves, torn (reserve some for garnish)
• Salt, to taste (start with 1/2 tsp)
• 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook, stirring occasionally, until they start to burst, about 5 minutes. Tip: Covering the skillet helps tomatoes burst faster.
3. Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Drain the spaghetti, reserving 1/2 cup of pasta water. Add the spaghetti to the skillet with the tomatoes.
5. Toss everything together, adding reserved pasta water a little at a time to create a light sauce that coats the spaghetti. Tip: The starch in the pasta water helps thicken the sauce.
6. Remove from heat and stir in the torn basil leaves and grated Parmesan cheese. Season with salt to taste. Tip: Adding cheese off the heat prevents clumping.

Lusciously coated in a light, flavorful sauce, this spaghetti dish is a testament to simplicity and freshness. Serve it with an extra sprinkle of Parmesan and a few whole basil leaves for a dish that’s as beautiful as it is delicious.

Creamy Cherry Tomato and Ricotta Pasta

Mastering the art of pasta dishes starts with simple, flavorful recipes like this one. Let’s dive into creating a dish that’s as comforting as it is elegant, perfect for any night of the week.

Ingredients

• 8 oz pasta (such as penne or fusilli)
• 2 cups cherry tomatoes, halved (for a sweeter taste, use ripe tomatoes)
• 1 cup ricotta cheese (full-fat for creaminess)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt (to taste)
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Drain the pasta, reserving 1/2 cup of pasta water. Add the drained pasta to the skillet with the tomatoes.
5. Reduce the heat to low. Stir in the ricotta cheese and a splash of reserved pasta water to create a creamy sauce. Mix until the pasta is evenly coated.
6. Season with salt to taste. If the sauce is too thick, add more pasta water a tablespoon at a time until desired consistency is reached.
7. Garnish with fresh basil leaves before serving.

Buttery ricotta melds beautifully with the sweet burst of cherry tomatoes, creating a pasta that’s rich yet refreshing. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up the creamy sauce.

Spicy Cherry Tomato and Chili Linguine

Kickstart your culinary adventure with this vibrant Spicy Cherry Tomato and Chili Linguine, a dish that marries the sweetness of cherry tomatoes with the fiery kick of chili for a pasta that’s anything but ordinary. Perfect for those who love a bit of heat, this recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 8 oz linguine (or any long pasta you prefer)
• 2 tbsp olive oil (or any neutral oil)
• 2 cups cherry tomatoes, halved (for a sweeter taste, use ripe tomatoes)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp red chili flakes (or more for extra heat)
• Salt, to taste
• Fresh basil leaves, for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, sautéing for about 30 seconds until fragrant. Tip: Be careful not to burn the garlic.
3. Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices. Tip: For a saucier dish, gently press some tomatoes as they cook.
4. Drain the linguine, reserving 1/2 cup of pasta water. Add the drained pasta to the skillet with the tomato mixture, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Season with salt to taste and toss everything together for another minute until the pasta is well coated with the sauce.
6. Garnish with fresh basil leaves before serving for a fresh, aromatic finish.

Linguine coated in a spicy, slightly sweet tomato sauce offers a delightful contrast of flavors and textures. Serve it with a sprinkle of Parmesan cheese or alongside a crisp green salad for a complete meal.

Roasted Cherry Tomato and Garlic Penne

Kickstart your culinary journey with this simple yet flavorful Roasted Cherry Tomato and Garlic Penne, perfect for a cozy dinner. This dish combines the sweetness of roasted cherry tomatoes with the aromatic punch of garlic, all tossed in al dente penne for a satisfying meal.

Ingredients

• 12 oz penne pasta (or any short pasta of choice)
• 2 cups cherry tomatoes, halved (use a mix of colors for visual appeal)
• 4 cloves garlic, minced (adjust to taste)
• 3 tbsp olive oil (or any neutral oil)
• 1/2 tsp red pepper flakes (optional for heat)
• Salt, to taste
• Fresh basil leaves, for garnish (tear just before serving to prevent browning)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the halved cherry tomatoes and minced garlic with 2 tbsp olive oil, red pepper flakes, and a pinch of salt on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast in the preheated oven for 20 minutes, or until the tomatoes are soft and slightly caramelized, stirring halfway through for uniform cooking.
4. While the tomatoes roast, bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, usually about 11 minutes.
5. Drain the pasta, reserving 1/2 cup of the pasta water for adjusting the sauce consistency later.
6. In a large bowl, combine the cooked penne with the roasted tomato and garlic mixture. Add the remaining 1 tbsp olive oil and a splash of the reserved pasta water if needed to loosen the sauce.
7. Toss everything together gently to coat the pasta evenly without breaking the tomatoes.
8. Garnish with fresh basil leaves before serving to add a fresh, aromatic finish.

The roasted cherry tomatoes burst with sweetness against the savory garlic, while the al dente penne provides the perfect texture. Serve this dish with a sprinkle of Parmesan cheese or alongside a crisp green salad for a complete meal.

Cherry Tomato and Spinach Fettuccine

This delightful Cherry Tomato and Spinach Fettuccine is a vibrant, easy-to-make dish that brings a burst of color and flavor to your table. Perfect for a quick weeknight dinner or a special occasion, it’s sure to impress with its simplicity and taste.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil (or any neutral oil)
• 2 cups cherry tomatoes, halved
• 3 cups fresh spinach, loosely packed
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until they start to soften and release their juices.
4. Stir in the fresh spinach and cook for another 2 minutes until wilted. Tip: Add the spinach in batches if your skillet is small.
5. Drain the pasta and add it directly to the skillet with the vegetables. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
6. Remove the skillet from heat and stir in the grated Parmesan cheese until the pasta is evenly coated. Tip: For extra creaminess, add more Parmesan or a drizzle of olive oil.
7. Season with salt to taste and serve immediately.

A perfect balance of textures and flavors, this dish features tender pasta, juicy tomatoes, and vibrant spinach, all brought together with a hint of spice and cheesy goodness. For an extra touch, garnish with fresh basil leaves or a sprinkle of additional Parmesan cheese before serving.

Lemon Herb Cherry Tomato Pasta

Just imagine a dish that combines the tangy zest of lemon with the sweet burst of cherry tomatoes, all tossed in a herb-infused pasta. This Lemon Herb Cherry Tomato Pasta is not only a feast for the taste buds but also a simple recipe that beginners can master with ease.

Ingredients

• 8 oz pasta (spaghetti or linguine works best)
• 2 cups cherry tomatoes, halved (for a sweeter taste, use ripe tomatoes)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best pasta flavor.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
4. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to soften and release their juices.
5. Remove the skillet from heat and stir in the lemon zest, lemon juice, chopped basil, parsley, salt, and black pepper. Tip: Adding herbs off the heat preserves their vibrant color and flavor.
6. Drain the pasta, reserving 1/4 cup of pasta water. Add the drained pasta to the skillet with the tomato mixture.
7. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Serve immediately, garnished with extra basil and Parmesan cheese if desired.

The pasta should be perfectly al dente, with a sauce that’s bright from the lemon and rich from the olive oil. For an extra touch, serve with a side of garlic bread to soak up the delicious sauce.

Cherry Tomato and Mozzarella Caprese Pasta

Unlock the flavors of summer with this Cherry Tomato and Mozzarella Caprese Pasta, a dish that combines the freshness of a classic Caprese salad with the heartiness of pasta. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 8 oz pasta (such as fusilli or penne)
• 1 pint cherry tomatoes, halved (for sweetness and color)
• 8 oz fresh mozzarella, cubed (for creaminess)
• 1/4 cup fresh basil leaves, torn (adds a fresh aroma)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, in a large bowl, combine the halved cherry tomatoes, cubed mozzarella, and torn basil leaves.
3. Drain the pasta, reserving 1/4 cup of the pasta water. Add the drained pasta to the bowl with the tomato mixture.
4. Drizzle the olive oil and balsamic vinegar over the pasta. Season with salt and black pepper. Toss gently to combine, adding the reserved pasta water as needed to loosen the sauce.
5. Let the pasta sit for 2 minutes before serving to allow the flavors to meld together.

Enjoy the vibrant colors and fresh flavors of this dish, where the sweetness of cherry tomatoes meets the creamy mozzarella in every bite. Serve it with a sprinkle of extra basil on top for an Instagram-worthy presentation.

Balsamic Glazed Cherry Tomato Rigatoni

Gathering the freshest ingredients is the first step to creating a dish that bursts with flavor. Today, we’re focusing on a simple yet elegant pasta dish that combines the sweetness of cherry tomatoes with the tangy depth of balsamic glaze, perfect for a weeknight dinner that feels special.

Ingredients

• 12 oz rigatoni pasta
• 2 cups cherry tomatoes, halved (use a mix of colors for visual appeal)
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (optional for heat)
• Salt, to taste
• Fresh basil leaves, for garnish
• 1/2 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Add the halved cherry tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
4. Stir in the balsamic vinegar and cook for another 2 minutes, allowing the vinegar to reduce slightly and coat the tomatoes.
5. Drain the pasta and add it to the skillet with the tomato mixture. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
6. Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt to taste.
7. Garnish with fresh basil leaves and additional Parmesan cheese before serving.

Rigatoni’s ridges perfectly capture the balsamic glaze and tomato juices, creating a dish that’s both hearty and vibrant. Serve it with a crisp green salad and a glass of white wine for a complete meal that’s sure to impress.

Cherry Tomato and Pesto Fusilli

This Cherry Tomato and Pesto Fusilli is a vibrant, flavorful dish that’s perfect for a quick weeknight dinner or a leisurely weekend meal. The combination of sweet cherry tomatoes and aromatic pesto coats the fusilli beautifully, creating a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 12 oz fusilli pasta (or any short pasta you prefer)
• 2 cups cherry tomatoes, halved (for a sweeter taste, use heirloom varieties)
• 1/2 cup prepared pesto (homemade or store-bought)
• 2 tbsp olive oil (extra virgin recommended for better flavor)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and sauté for 3-4 minutes until they start to soften and release their juices.
3. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy pasta water helps the pesto adhere better to the pasta.
4. Add the drained pasta to the skillet with the tomatoes. Stir in the pesto and a splash of the reserved pasta water, tossing to coat the pasta evenly. Add more pasta water if needed to reach your desired sauce consistency.
5. Season with salt and pepper, then remove from heat. Tip: Always taste and adjust seasoning before serving.
6. Serve immediately, garnished with grated Parmesan cheese if desired. Tip: For an extra touch of freshness, top with torn basil leaves before serving.

Light and lively, this dish offers a delightful contrast of textures from the tender pasta and juicy tomatoes, all brought together by the rich, herby pesto. Try serving it with a side of crusty bread to soak up any remaining sauce, or add grilled chicken for a protein boost.

Cherry Tomato and Olive Tagliatelle

Getting dinner on the table doesn’t have to be complicated, especially when you have a recipe as straightforward and flavorful as this Cherry Tomato and Olive Tagliatelle. Perfect for beginners, this dish combines simple ingredients with easy-to-follow steps for a meal that’s sure to impress.

Ingredients

• 8 oz tagliatelle pasta
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt, to taste
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tagliatelle pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
5. Add the halved cherry tomatoes and sliced olives to the skillet, cooking for 3-4 minutes until the tomatoes begin to soften.
6. Drain the pasta, reserving 1/2 cup of the pasta water.
7. Add the drained pasta to the skillet with the tomato and olive mixture, tossing to combine. If the mixture seems dry, add the reserved pasta water a little at a time until the desired consistency is achieved.
8. Season with salt to taste and garnish with fresh basil leaves before serving.

Bright and bursting with flavor, this Cherry Tomato and Olive Tagliatelle offers a delightful contrast of textures, from the al dente pasta to the juicy tomatoes and briny olives. Serve it with a sprinkle of Parmesan cheese or alongside a crisp green salad for a complete meal.

Cherry Tomato and Sausage Orzo Pasta

You’re about to embark on a culinary journey that combines the sweetness of cherry tomatoes with the hearty flavor of sausage, all nestled in a bed of orzo pasta. This dish is perfect for those evenings when you crave something comforting yet straightforward to prepare.

Ingredients

• 1 cup orzo pasta
• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb Italian sausage, casings removed
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Add the halved cherry tomatoes, minced garlic, and red pepper flakes to the skillet. Cook for another 3-4 minutes, until the tomatoes begin to soften.
4. Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to slightly reduce the broth.
5. Stir in the cooked orzo pasta and grated Parmesan cheese until well combined. Season with salt to taste.

Let this dish rest for a couple of minutes before serving to allow the flavors to meld together beautifully. The orzo should be tender yet slightly chewy, with the cherry tomatoes adding bursts of sweetness against the savory sausage. For an extra touch of freshness, garnish with chopped basil before serving.

Cherry Tomato and Arugula Farfalle

Always looking for a dish that’s both vibrant and easy to whip up? This Cherry Tomato and Arugula Farfalle combines the sweetness of cherry tomatoes with the peppery bite of arugula, all tossed with farfalle pasta for a meal that’s as pleasing to the eye as it is to the palate.

Ingredients

• 8 oz farfalle pasta
• 2 cups cherry tomatoes, halved (for a burst of flavor)
• 2 cups arugula (adds a peppery crunch)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (for a hint of heat)
• Salt (to season)
• 1/4 cup grated Parmesan cheese (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the farfalle pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until they start to soften and release their juices.
4. Drain the pasta and add it directly to the skillet with the tomatoes. Toss to combine, adding reserved pasta water a tablespoon at a time if the mixture seems dry.
5. Remove the skillet from heat. Stir in the arugula until just wilted, about 1 minute. Tip: The residual heat will gently wilt the arugula without overcooking it.
6. Season with salt to taste and sprinkle with grated Parmesan cheese before serving. Tip: For an extra touch of freshness, garnish with basil leaves.

Offering a delightful contrast of textures, the tender farfalle and juicy tomatoes pair beautifully with the crisp arugula. Serve this dish with a slice of crusty bread to soak up any remaining sauce, or enjoy it as is for a light yet satisfying meal.

Cherry Tomato and Anchovy Spaghetti

Creating a dish that balances simplicity with bold flavors can transform an ordinary weeknight into something special. Cherry Tomato and Anchovy Spaghetti does just that, combining pantry staples with fresh ingredients for a meal that’s both effortless and impressive.

Ingredients

• 8 oz spaghetti (or any long pasta)
• 2 tbsp olive oil (or any neutral oil)
• 4 anchovy fillets, minced (adjust to taste)
• 2 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt, to taste
• Freshly grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced anchovies and cook, stirring frequently, until they dissolve into the oil, about 2 minutes.
3. Add the garlic and red pepper flakes to the skillet. Cook until the garlic is fragrant and lightly golden, about 1 minute, being careful not to burn it.
4. Increase the heat to medium-high and add the cherry tomatoes. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 minutes.
5. Add the drained spaghetti to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated in the sauce, adding more pasta water as needed to loosen the sauce.
6. Season with salt to taste and divide among plates. Serve topped with freshly grated Parmesan cheese and torn basil leaves.

Anchovies melt into the sauce, offering a deep umami backbone without overwhelming the dish, while the cherry tomatoes provide a bright, juicy contrast. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of flaky sea salt.

Cherry Tomato and Zucchini Linguine

Unlock the flavors of summer with this simple yet vibrant Cherry Tomato and Zucchini Linguine. Perfect for beginners, this dish combines fresh vegetables and pasta for a quick, satisfying meal.

Ingredients

• 8 oz linguine (or any pasta of choice)
• 2 tbsp olive oil (or any neutral oil)
• 2 cups cherry tomatoes, halved (use a mix of colors for visual appeal)
• 1 medium zucchini, thinly sliced into half-moons (about 1.5 cups)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (optional for heat)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup fresh basil, chopped (plus more for garnish)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the zucchini and cook until slightly softened, about 3-4 minutes, stirring occasionally.
3. Add the cherry tomatoes, garlic, red pepper flakes, and salt to the skillet. Cook for another 2-3 minutes until the tomatoes begin to soften but still hold their shape.
4. Drain the pasta and add it to the skillet with the vegetables. Toss to combine, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.
5. Remove from heat and stir in the chopped basil. Taste and adjust seasoning if necessary.
6. Serve immediately, garnished with additional basil and a sprinkle of Parmesan cheese.

With its tender pasta, juicy tomatoes, and crisp zucchini, this dish offers a delightful contrast of textures. For an extra touch, serve with a drizzle of high-quality olive oil or a side of crusty bread to soak up the sauce.

Cherry Tomato and Goat Cheese Ravioli

Begin by gathering your ingredients and prepping your workspace for a delightful culinary adventure. This Cherry Tomato and Goat Cheese Ravioli combines the sweetness of cherry tomatoes with the tangy creaminess of goat cheese, wrapped in delicate pasta dough for a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup all-purpose flour (plus extra for dusting)
• 2 large eggs (room temperature for easier mixing)
• 1/2 cup cherry tomatoes (halved, for a burst of flavor)
• 1/4 cup goat cheese (crumbled, for a creamy filling)
• 1 tbsp olive oil (or any neutral oil, for sautéing)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)

Instructions

1. In a large mixing bowl, combine 1 cup of all-purpose flour and 1/4 tsp salt. Make a well in the center.
2. Crack 2 large eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
5. While the dough rests, heat 1 tbsp olive oil in a pan over medium heat. Add 1/2 cup halved cherry tomatoes and sauté for 2 minutes, until slightly softened. Remove from heat and let cool.
6. Roll out the dough into thin sheets on a floured surface. Tip: Use a pasta roller for uniform thickness.
7. Place small mounds of the sautéed cherry tomatoes and 1/4 cup crumbled goat cheese at regular intervals on one sheet of pasta.
8. Cover with another sheet of pasta, pressing around the fillings to seal. Cut into individual ravioli using a knife or pasta cutter.
9. Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes, until they float to the surface. Tip: Don’t overcrowd the pot to ensure even cooking.

After cooking, the ravioli should be tender yet firm, with a filling that’s creamy and bursting with the sweet and tangy flavors of cherry tomatoes and goat cheese. Serve them drizzled with a bit of olive oil and a sprinkle of fresh basil for an extra touch of freshness.

Cherry Tomato and Pancetta Bucatini

When you’re looking for a dish that combines simplicity with bold flavors, this Cherry Tomato and Pancetta Bucatini is a perfect choice. It’s a delightful pasta dish that brings together the sweetness of cherry tomatoes with the savory depth of pancetta, all tossed with bucatini for a satisfying meal.

Ingredients

• 8 oz bucatini pasta
• 4 oz pancetta, diced (look for a thick-cut variety for better texture)
• 2 cups cherry tomatoes, halved (mixed colors add visual appeal)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1/4 cup extra virgin olive oil (or any high-quality olive oil)
• 1/2 tsp red pepper flakes (adjust to taste for heat)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt, to taste (use sparingly as pancetta is salty)
• Fresh basil leaves, for garnish (tear just before serving to prevent browning)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes, stirring occasionally.
3. Add the minced garlic and red pepper flakes to the skillet with the pancetta. Cook for 1 minute until fragrant, being careful not to burn the garlic.
4. Stir in the halved cherry tomatoes and cook for 3-4 minutes, just until they begin to soften and release their juices.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta to the skillet with the pancetta and tomatoes.
6. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Sprinkle with the grated Parmesan cheese and toss again to combine.
7. Season with a pinch of salt if needed, remembering the pancetta adds saltiness. Garnish with torn fresh basil leaves before serving.

Great for a weeknight dinner yet impressive enough for guests, this dish offers a lovely balance of textures from the al dente pasta to the crispy pancetta and juicy tomatoes. Serve it with a side of crusty bread to soak up any remaining sauce, and don’t forget the extra Parmesan at the table for those who love a cheesy finish.

Cherry Tomato and Eggplant Rigatoni

One of the most satisfying dishes to master in your home kitchen is a hearty pasta that combines the sweetness of cherry tomatoes with the earthy depth of eggplant. This Cherry Tomato and Eggplant Rigatoni is a perfect example, offering a balance of flavors and textures that’s both comforting and sophisticated.

Ingredients

• 1 lb rigatoni pasta
• 2 cups cherry tomatoes, halved (for a burst of sweetness)
• 1 medium eggplant, diced into 1/2-inch pieces (peel if desired)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (for a subtle heat)
• Salt, to taste
• 1/4 cup fresh basil, chopped (for a fresh finish)
• 1/2 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden and tender, about 8 minutes.
3. Add the minced garlic and red pepper flakes to the skillet with the eggplant. Cook for 1 minute until fragrant. Tip: Be careful not to burn the garlic.
4. Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, until they start to soften and release their juices. Season with salt to taste.
5. Drain the pasta and add it to the skillet with the vegetables. Toss to combine, adding reserved pasta water as needed to create a light sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Remove from heat and stir in the chopped basil and grated Parmesan cheese.

Zesty and vibrant, this dish boasts a delightful contrast between the tender eggplant and the al dente pasta, with the cherry tomatoes adding a juicy sweetness. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up the sauce.

Summary

Hungry for a taste of summer? This roundup of 18 flavorful cherry tomato pasta recipes is your ticket to delicious, easy meals that celebrate the season’s bounty. Whether you’re craving something creamy, zesty, or herby, there’s a dish here to delight your palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for endless summer inspiration!