Get ready to tantalize your taste buds with the lip-smacking goodness of cherry tomato recipes pasta. Bursting with vibrant flavors and the natural sweetness of cherry tomatoes, this pasta dish is a delightful blend of simplicity and scrumptiousness. Whether you’re a skilled chef or a novice in the kitchen, this recipe is sure to impress with its ease of preparation and incredible taste. So grab your apron, sharpen your knives, and get ready to embark on a culinary adventure that will leave you craving more.
Traditional Pasta with Cherry Tomatoes
If you’re a fan of classic flavors and want to enjoy the simplicity of pasta, then traditional pasta with cherry tomatoes is the perfect dish for you. This recipe is all about letting the sweetness of the cherry tomatoes shine, while still creating a comforting and satisfying meal.
Ingredients
- 8 ounces of pasta (your choice of shape)
- 1 pint of cherry tomatoes
- 3 cloves of garlic, minced
- 1/4 cup of extra virgin olive oil
- 1/4 teaspoon of red pepper flakes (optional, for a bit of heat)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute.
- Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they begin to burst and release their juices, about 5-7 minutes. Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet with the cherry tomatoes and gently toss to combine. Cook for an additional 1-2 minutes to allow the flavors to meld together.
- Remove from heat and serve the traditional pasta with cherry tomatoes hot. Garnish with fresh basil leaves for an extra burst of flavor.
Tips for Making Traditional Pasta with Cherry Tomatoes
- Use high-quality cherry tomatoes for the best flavor. Look for tomatoes that are firm, plump, and bright in color.
- Feel free to customize your traditional pasta with additional ingredients, such as cooked chicken, sautéed mushrooms, or fresh spinach.
- If you like a bit of tanginess, drizzle some balsamic glaze or sprinkle some crumbled feta cheese on top before serving.
- To make it a more substantial meal, serve the traditional pasta with a side salad or some garlic bread.
Caprese Pasta Salad with Cherry Tomatoes
For a refreshing and vibrant twist on traditional pasta, try making a caprese pasta salad with cherry tomatoes. This recipe combines the classic flavors of caprese salad with the addition of cherry tomatoes and pasta, resulting in a delightful and satisfying dish.
Ingredients
- 8 ounces of rotini or farfalle pasta
- 1 pint of cherry tomatoes, halved
- 8 ounces of fresh mozzarella balls, halved
- 1/2 cup of fresh basil leaves, torn
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of balsamic glaze
- Salt and black pepper, to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta down.
- In a large bowl, combine the cooked pasta, cherry tomatoes, fresh mozzarella, and torn basil leaves.
- In a separate small bowl, whisk together the extra virgin olive oil, balsamic glaze, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss gently to combine, making sure all the ingredients are coated with the dressing.
- Refrigerate the caprese pasta salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a gentle toss to redistribute the dressing. Serve chilled and enjoy!
Tips for Making Caprese Pasta Salad with Cherry Tomatoes
- Use different varieties of cherry tomatoes, such as yellow or orange, to add a pop of color to the salad.
- For an even more flavorful twist, try using a flavored balsamic glaze, such as garlic or strawberry.
- If you prefer a warm pasta salad, you can skip the refrigeration step and serve the salad immediately after tossing with the dressing.
- Feel free to add other ingredients to the caprese pasta salad, such as sliced black olives or diced red onions, for additional flavor and texture.
Creamy Tomato and Spinach Pasta
If you’re in the mood for a creamy and comforting pasta dish, look no further than creamy tomato and spinach pasta. This recipe combines the richness of a creamy tomato sauce with the freshness of spinach, resulting in a delicious yet nutritious meal.
Ingredients
- 8 ounces of fettuccine or penne pasta
- 1 tablespoon of olive oil
- 3 cloves of garlic, minced
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1 cup of cherry tomatoes, halved
- 2 cups of fresh spinach leaves
- Salt and black pepper, to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Add the cherry tomatoes to the skillet and cook until they begin to soften and release their juices, about 3-4 minutes.
- Stir in the heavy cream and grated Parmesan cheese, and continue cooking until the sauce thickens slightly, about 2-3 minutes.
- Add the fresh spinach leaves to the skillet and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss to coat the pasta with the creamy tomato sauce. Cook for an additional 1-2 minutes to heat everything through.
- Remove from heat and serve the creamy tomato and spinach pasta hot. Sprinkle some additional Parmesan cheese on top if desired.
Tips for Making Creamy Tomato and Spinach Pasta
- If you prefer a lighter sauce, you can substitute half-and-half or milk for the heavy cream.
- Feel free to add some cooked protein, such as grilled chicken or shrimp, to make the dish more substantial.
- For an extra layer of flavor, stir in some sun-dried tomatoes or roasted red peppers along with the cherry tomatoes.
- Garnish the creamy tomato and spinach pasta with some fresh chopped basil or parsley for a burst of freshness.
One-Pot Cherry Tomato Pasta
Looking for a quick and easy dinner option? Try making a one-pot cherry tomato pasta. With just one pot and minimal cleanup, this recipe is perfect for busy weeknights when you want a delicious meal without the fuss.
Ingredients
- 12 ounces of spaghetti or linguine
- 1 pint of cherry tomatoes, halved
- 4 cloves of garlic, minced
- 1/4 cup of extra virgin olive oil
- 4 cups of vegetable or chicken broth
- 1 teaspoon of dried Italian seasoning
- Salt and black pepper, to taste
- Fresh basil, for garnish
Instructions
- In a large pot, combine the spaghetti or linguine, cherry tomatoes, minced garlic, extra virgin olive oil, vegetable or chicken broth, dried Italian seasoning, salt, and black pepper.
- Bring the pot to a boil over medium-high heat, then reduce the heat to low and cover with a lid. Simmer for about 10-12 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove from heat and let the pasta sit, covered, for a few minutes to allow the flavors to meld together.
- Serve the one-pot cherry tomato pasta hot, garnished with fresh basil leaves.
Tips for Making One-Pot Cherry Tomato Pasta
- You can use any type of pasta you prefer for this recipe, such as penne or rigatoni. Just adjust the cooking time accordingly.
- Feel free to customize your one-pot cherry tomato pasta with additional ingredients, such as sliced black olives, diced bell peppers, or cooked sausage.
- Use low-sodium broth to control the saltiness of the dish. You can always add more salt if needed.
- Sprinkle some grated Parmesan cheese on top of the pasta before serving for an extra savory touch.
Roasted Cherry Tomato Pasta
For a burst of deep, rich flavor, try making roasted cherry tomato pasta. Roasting the cherry tomatoes intensifies their sweetness and creates a luscious sauce that pairs perfectly with your favorite pasta.
Ingredients
- 1 pint of cherry tomatoes
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1/2 teaspoon of dried oregano
- Salt and black pepper, to taste
- 8 ounces of your choice of pasta
- Fresh basil, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cherry tomatoes, olive oil, minced garlic, dried oregano, salt, and black pepper. Toss to coat the tomatoes evenly.
- Spread the cherry tomatoes out on the prepared baking sheet in a single layer. Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are soft and slightly caramelized. Stir halfway through cooking.
- While the tomatoes are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Once the tomatoes are done, transfer them to a large bowl and lightly mash them with a fork or potato masher to release their juices. Add the cooked pasta to the bowl and toss to coat the pasta with the roasted tomato sauce.
- Serve the roasted cherry tomato pasta hot, garnished with fresh basil leaves.
Tips for Making Roasted Cherry Tomato Pasta
- Experiment with different varieties of cherry tomatoes to add color and flavor to your dish. You can mix red, yellow, and orange cherry tomatoes for a vibrant presentation.
- Feel free to add some crushed red pepper flakes to the roasted cherry tomato sauce for a bit of heat.
- Enhance the flavor of the dish by sprinkling some grated Parmesan cheese or crumbled feta cheese on top before serving.
- Add some baby spinach or arugula to the pasta for a pop of freshness and extra nutrients.
Pasta Primavera with Cherry Tomatoes
Looking for a vibrant and healthy pasta dish? Pasta primavera with cherry tomatoes is the answer. Packed with colorful vegetables and topped with juicy cherry tomatoes, this recipe is a celebration of spring flavors.
Ingredients
- 8 ounces of penne or fusilli pasta
- 1 tablespoon of olive oil
- 1/2 cup of sliced bell peppers (assorted colors)
- 1/2 cup of sliced zucchini
- 1/2 cup of sliced yellow squash
- 1/2 cup of cherry tomatoes, halved
- 1 cup of broccoli florets
- 2 cloves of garlic, minced
- 1/4 cup of vegetable or chicken broth
- 1/4 cup of grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers, zucchini, yellow squash, cherry tomatoes, broccoli florets, and minced garlic. Sauté until the vegetables are crisp-tender, about 5-7 minutes.
- Pour the vegetable or chicken broth into the skillet and bring to a simmer. Cook for an additional 2-3 minutes, or until the broth has reduced slightly.
- Add the cooked pasta to the skillet and toss to coat the pasta with the vegetable mixture. Cook for 1-2 minutes to heat everything through.
- Remove from heat and sprinkle the grated Parmesan cheese over the pasta. Season with salt and black pepper to taste. Toss again to combine.
- Serve the pasta primavera with cherry tomatoes hot, garnished with fresh basil or parsley.
Tips for Making Pasta Primavera with Cherry Tomatoes
- Feel free to use any combination of vegetables you prefer. Asparagus, snap peas, and carrots are also great additions to this dish.
- For a creamier sauce, you can add a splash of heavy cream or a dollop of cream cheese to the skillet before tossing with the pasta.
- Sprinkle some toasted pine nuts or slivered almonds over the pasta for a crunchy texture.
- Serve this pasta primavera as a side dish alongside grilled chicken or fish for a complete and well-balanced meal.
Spaghetti Aglio e Olio with Cherry Tomatoes
If you’re a garlic lover, you’ll adore spaghetti aglio e olio with cherry tomatoes. This traditional Italian dish is simple yet packed with flavor, thanks to the combination of garlic-infused olive oil, red pepper flakes, and juicy cherry tomatoes.
Ingredients
- 8 ounces of spaghetti
- 1/4 cup of olive oil
- 4 cloves of garlic, thinly sliced
- 1/4 teaspoon of red pepper flakes (adjust to taste)
- 1 cup of cherry tomatoes, halved
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes and cook until the garlic turns golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Add the cherry tomatoes to the skillet and sauté for about 2-3 minutes, or until they start to soften and release their juices. Season with salt and black pepper to taste.
- Add the cooked spaghetti to the skillet and toss well to coat the pasta with the garlic-infused olive oil and tomatoes. Cook for an additional 1-2 minutes to heat everything through.
- Remove from heat and serve the spaghetti aglio e olio with cherry tomatoes hot, garnished with fresh parsley.
Tips for Making Spaghetti Aglio e Olio with Cherry Tomatoes
- Adjust the amount of red pepper flakes to suit your preferred level of spiciness. If you’re not a fan of heat, you can omit them altogether.
- For added depth of flavor, toast some breadcrumbs in a separate pan until golden and sprinkle them over the spaghetti before serving.
- Feel free to add some cooked shrimp or grilled chicken to the dish for a protein-packed meal.
- Serve the spaghetti aglio e olio with a side of crusty bread to mop up the delicious garlic-infused olive oil.
Baked Pasta with Cherry Tomatoes
Looking for a comforting and satisfying baked pasta dish? Baked pasta with cherry tomatoes is the ultimate crowd-pleaser. This recipe takes the familiar flavors of pasta, cheese, and tomatoes and elevates them to a whole new level of deliciousness.
Ingredients
- 12 ounces of rigatoni or penne pasta
- 1 tablespoon of olive oil
- 1/2 cup of diced onion
- 2 cloves of garlic, minced
- 1 pint of cherry tomatoes, halved
- 2 cups of marinara sauce
- 1 teaspoon of dried Italian seasoning
- 1 cup of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Add the cherry tomatoes to the skillet and cook until they start to soften and release their juices, about 4-5 minutes.
- Stir in the marinara sauce and dried Italian seasoning. Bring to a simmer and cook for an additional 5 minutes to allow the flavors to meld together.
- In a large baking dish, combine the cooked pasta with the tomato sauce mixture. Toss to coat the pasta evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta.
- Bake the pasta in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the baked pasta with cherry tomatoes cool for a few minutes before serving. Garnish with fresh basil leaves.
Tips for Making Baked Pasta with Cherry Tomatoes
- Feel free to add some crumbled cooked sausage or diced cooked chicken to the pasta for an extra protein boost.
- If you like a bit of heat, sprinkle some red pepper flakes over the top of the pasta before baking.
- You can use any type of cheese you prefer for this recipe. Try using a combination of mozzarella, cheddar, and fontina for a gooey and flavorful result.
- Serve the baked pasta with a side of garlic bread and a crisp green salad for a complete and satisfying meal.
Pesto Pasta with Roasted Cherry Tomatoes
For a burst of fresh and vibrant flavors, try making pesto pasta with roasted cherry tomatoes. The nutty and aromatic pesto paired with the sweet and slightly charred cherry tomatoes creates a mouthwatering combination that is sure to impress.
Ingredients
- 8 ounces of your choice of pasta
- 1 pint of cherry tomatoes
- 2 tablespoons of olive oil
- Salt and black pepper, to taste
- 1/2 cup of homemade or store-bought pesto
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the cherry tomatoes with olive oil, salt, and black pepper. Spread them out on the prepared baking sheet in a single layer.
- Roast the cherry tomatoes in the preheated oven for about 15-20 minutes, or until they are soft and slightly charred. Stir halfway through cooking.
- While the tomatoes are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large bowl, combine the cooked pasta with the pesto sauce. Toss well to coat the pasta evenly.
- Add the roasted cherry tomatoes to the bowl and gently toss to incorporate them into the pasta.
- Serve the pesto pasta with roasted cherry tomatoes hot, garnished with grated Parmesan cheese and fresh basil leaves.
Tips for Making Pesto Pasta with Roasted Cherry Tomatoes
- Feel free to use any type of pasta you prefer, such as spaghetti or fusilli, for this recipe. Just adjust the cooking time accordingly.
- Make your own pesto sauce with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil, or use a store-bought one for convenience.
- For an extra burst of flavor, sprinkle some toasted pine nuts or crumbled goat cheese on top of the pasta before serving.
- Add some fresh baby spinach or arugula to the pasta for added texture and color.
Tomato and Mozzarella Stuffed Shells
For a cheesy and indulgent pasta dish that is as visually stunning as it is delicious, try making tomato and mozzarella stuffed shells. This recipe takes the concept of stuffed shells to the next level with the addition of juicy cherry tomatoes and gooey melted mozzarella cheese.
Ingredients
- 16 jumbo pasta shells
- 1 pint of cherry tomatoes, halved
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of fresh basil leaves, chopped
- Salt and black pepper, to taste
- 1 cup of marinara sauce
- Fresh parsley, for garnish
Instructions
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the cherry tomatoes to the skillet and cook until they start to soften and release their juices, about 4-5 minutes. Remove from heat and set aside.
- In a large bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped basil leaves, salt, and black pepper. Mix well to combine.
- Stuff each cooked pasta shell with the cheese and herb mixture and place them in a baking dish.
- Pour the marinara sauce over the stuffed shells, making sure they are evenly coated.
- Transfer the baking dish to the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the tomato and mozzarella stuffed shells cool for a few minutes before serving. Garnish with fresh parsley.
Tips for Making Tomato and Mozzarella Stuffed Shells
- Feel free to customize the filling by adding cooked ground beef, sausage, or chopped spinach for extra flavor and texture.
- Top the stuffed shells with some extra shredded mozzarella cheese or a sprinkle of breadcrumbs before baking for a golden and crispy crust.
- Serve the tomato and mozzarella stuffed shells with a side salad or some garlic bread for a complete and satisfying meal.
- This dish can be prepared in advance and refrigerated until ready to bake. Just make sure to adjust the baking time accordingly.
With these delicious cherry tomato pasta recipes, you’ll never be stuck in a dinner rut again. Whether you’re in the mood for a classic traditional pasta, a refreshing caprese pasta salad, or a creamy tomato and spinach pasta, there’s a recipe here to please every palate. The versatility of cherry tomatoes allows you to create dishes that are bursting with flavor and color. From one-pot wonders to oven-baked delights, these recipes are sure to become family favorites. So, grab a handful of cherry tomatoes and get ready to enjoy the taste of summer in every mouthwatering bite!
