This Cherry Tomato Basil Pasta is a super simple pasta recipe, yet incredibly flavorful. It’s made with blistered cherry tomatoes, fresh basil, olive oil, and al dente bucatini pasta…finished with a touch of fresh lemon zest and fresh burrata cheese.
This 20-minute cherry tomato basil pasta is a great option for an easy and simple weeknight dinner that I’m sure your entire family will love!
Quick Look: Cherry Tomato Pasta
- Prep Time: 10 mins, Cook Time: 10 minutes
- Total Time: 20 minutes
- Method: Stovetop
- Main Ingredients: Cherry tomatoes, basil, pasta, lemons
- Flavor Profile: Fresh and savory with hint of lemon
- Ideal for: Summer recipes, easy dinners, fresh recipes
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Ingredient Notes
- Bucatini pasta: This thick long pasta is perfect for holding the fresh tomato delicious sauce. If you can’t find it, use your favorite type of pasta.
- Heirloom cherry tomatoes: Choose colorful and ripe cherry tomatoes for that burst of sweetness and color. If you can’t find heirloom tomatoes, regular red cherry tomatoes or even diced roma tomatoes will work too.
- Olive oil: I’d recommend good, robust extra virgin olive oil for flavor.
- Garlic: Adds depth of flavor and aroma to the sauce.
- Fresh basil: Adds amazing fresh and fragrant flavors and color.
- Lemon zest: Adds a touch of brightness you won’t want to miss!
- Salt and pepper to taste.
As always, ingredient quantities are listed in the recipe card down below.
Substitutions and Variations
- Cherry tomatoes: If you can’t find colorful heirloom cherry tomatoes, regular cherry or grape tomatoes will work.
- Pasta: Any type of pasta is great here, but I prefer long pastas. Try linguini, fettuccine, spaghetti, or angel hair.
- Burrata: Torn fresh mozzarella.
- Add heat with a sprinkle of crushed red pepper flakes.
- Need another super easy pasta recipe? Try my Lemon Ricotta Pasta, which is made with a no-cook lemon ricotta sauce. Or my Lemon Garlic Pasta!
How To Make Cherry Tomato Pasta
Step 1 | Cook the pasta
In a medium pot, cook the bucatini pasta according to the package instructions until al dente. Before draining the pasta, make sure to reserve a cup of the starchy pasta water. This water will be used later to incorporate the fresh tomato sauce with the pasta.
Step 2 | Blister the tomatoes
In a large skillet, heat about ¼ cup olive oil over medium heat. Sauté minced garlic and cook until fragrant, about 1 minute. Add heirloom cherry tomatoes and cook, stirring occasionally, until they begin to blister and release their juices. Use a paring knife to poke the tomatoes to help them blister faster.
Step 3 | Add pasta and fresh basil
Add the cooked pasta to the skillet with the blistered tomatoes and toss to combine. Add a splash of the reserved pasta water as needed to help create a rustic sauce from the tomatoes and to help the sauce coat the noodles.
Step 4 | Finish with basil, lemon zest, burrata
Add the fresh basil, and season with salt and pepper to taste. To finish, drizzle with extra olive oil and add lemon zest for that final touch of freshness.
And of course, serve your beautiful cherry tomato basil pasta lots of creamy burrata cheese! I mean, look at how pretty this plate of pasta is…
The best part about this cherry tomato pasta is the burrata! If you know me, you’ll know I’m a true burrata lover, and I love making Tomato Burrata Salad and Peach Burrata Salad.
Tips for Success
- Look for good quality robust extra virgin olive oil. It will infuse the entire dish with incredible flavor.
- Remember to reserve some pasta water, as you may need it to help the pasta and blistered tomatoes incorporate.
- When cooking the pasta, don’t add oil to the water. Doing so will prevent the sauce from clinging on the pasta. And remember to salt your water.
- Don’t overcook the pasta. Keep it al dente to maintain its texture and prevent it from becoming mushy.
Recipe FAQs
Yes, absolutely. Red cherry tomatoes or even diced Roma tomatoes work well.
I’d recommend making tomato basil pasta fresh. It does keep well in the fridge for 2 days, but the fresh blistered tomato sauce is best fresh.
I like to use bucatini here, but you may also use spaghetti (thin spaghetti, regular, or thick) or angel hair pasta. Short pasta shapes work great too – I’d recommend rotini or penne.
The starchy pasta water helps to create a smoother sauce by emulsifying the blistered tomatoes and making it cling to the pasta better.
Pairing and Serving Ideas
I love to keep it simple and enjoy tomato basil pasta as is, but you can also complement this dish with protein, extra veggies, or even a side of carbs:
- Add grilled chicken: Try my lemon marinade for chicken, or make my easy chicken parmesan. To keep it simple, make this pan-seared chicken.
- Add a shrimp! Marinated grilled shrimp would go great with this pasta.
- Serve with crusty bread: Crusty bread is perfect for absorbing the sauce and savoring the flavors. For an upgrade, try my favorite Cheesy Garlic Bread or Rosemary Focaccia.
- Pair with my favorite Tomato Burrata Salad or Caprese Skewers!
More Pasta Recipes
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Cherry Tomato Basil Pasta
Equipment
Ingredients
- ½ pound bucatini pasta - or spaghetti or linguini
- 4 to 5 cup heirloom cherry tomatoes - about 24 ounces
- ¼ cup extra virgin olive oil - plus more for drizzling
- 4 cloves garlic, minced
- ½ cup fresh sliced basil - plus more for garnish
- Salt and pepper to taste
- Lemon zest from 1 lemon - or to taste
Instructions
- Cook pasta according to package directions in generously salted water. Reserve 1 cup of pasta water for later. Drain and set aside.
- Cook cherry tomatoes: In a large skillet, heat ¼ cup of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the cherry tomatoes. Cook for about 5-6 minutes until they start bursting, stirring occasionally and gently pressing. Tip: If needed, poke the tomatoes with a paring knife to help them burst faster.
- Toss with pasta: Toss the blistered tomato sauce with the cooked pasta, adding some of the reserved pasta water little by little as needed until incorporated (you will not need all the pasta water, add as needed).
- Adjust seasonings: Add the sliced basil and toss to combine. Season with salt and pepper to taste. If you'd like to add some heat, add a sprinkle of red pepper flakes.
- Finish: To serve, add a few extra drizzles of extra virgin olive oil. Finish with more basil and fresh lemon zest. Top with torn burrata cheese (it's so good!). Serve immediately.
Notes
- Make ahead: I’d recommend serving it fresh. It does keep well in the fridge for 2 days, but the fresh blistered tomato sauce is best fresh.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to two days. The pasta may absorb some of the sauce and become slightly softer when reheated. To freshen it up, drizzle a little olive oil and gently reheat in the microwave.
- Heirloom cherry tomatoes: Regular cherry tomatoes or even diced Roma tomatoes.
- Bucatini pasta: Spaghetti, fettuccine, linguine, rotini, penne, rigatoni.
- For a healthier take, use whole-grain pasta or even zucchini noodles.
Sabrina says
Enjoyed this! Added red pepper flakes and served with pan seared filet mignon. Thanks for sharing!
Janice M Poirot says
I added capers and red pepper flakes and a sprinkle of garlic salt (I don’t salt pasta water) and fresh ground pepper before serving. I subbed fresh lemon juice for the lemon zest and didn’t need to add any pasta water back into the pasta. It was peppery and spicy which I like. It’s super fast. Will make again.
Melody says
I found this after searching for a pasta recipe using my fresh homegrown cherry tomatoes and basil I did use some oil from a jar of sun dried tomatoes. I had no chili flakes so used crushed pepper flakes but barely an 1/8 of tsp. It tasted fresh and delicious. Will make again.
Diane Ratcliffe says
I made this tonight. Followed the directions.
It was tasteless. Don’t know why. Very disappointed but it sure sounded good which is why I made it.
Teresa says
hmm… what kind of tomatoes did you use?
Roman says
When do u add the lemon zest?
Tania says
at the very end, as a finishing touch!
Donny Domino says
Lovely, quick and super tasty!
Kalina says
Easy to follow steps and so tasty! My man says it’s gonna put Buca out of business lol
Tania says
Thank you Kalina!
Mindy says
Easy, quick, and so tasty! Will definitely add this one to my summer recipes. We served it with fresh salmon.
Kayla says
This was great. Next time I’m going to add more basil and probably a protein. We will definitely be eating this a lot In our house.