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Cherry Tomato Basil Pasta

Garden-fresh cherry tomatoes and basil make it the ultimate summer meal. If you don’t grow your own, cherry tomato basil pasta is still just as delicious with in-season tomatoes and basil from the store!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 6 cups


  • 8 ounces pasta
  • ½ Tablespoon salt (for cooking water)
  • ¼ cup extra virgin olive oil + extra for garnishing
  • 2-3 garlic cloves, minced
  • 1 pint cherry tomatoes, halved
  • Salt & pepper to taste
  • 1 cup loosely packed fresh basil leaves, chiffonade or torn
  • ¼ cup shredded parmesan


  • Bring 2 quarts of water to a roaring boil in a large saucepan. Once boiling, add ½ Tablespoon salt. When water returns to a boil, add pasta, stir and cook al dente according to package directions. Stir occasionally while cooking.
  • While pasta is cooking, warm extra virgin olive oil and minced garlic cloves in a large sauté pan over medium-low heat for ~3 minutes.
  • Once garlic is fragrant, add tomatoes. Season with salt and pepper. Simmer tomatoes for ~10 minutes, then turn off heat.
  • Once pasta is done, drain, and add to the pan with tomatoes. Toss gently to mix. Transfer to a serving bowl or leave in the pan and sprinkle with basil and shredded parmesan. Drizzle with additional extra virgin olive oil. Enjoy!


Any pasta works for this recipe, but we recommend choosing thicker varieties versus something thin like angel hair. If you want added fiber and nutrition, choose a whole grain or bean-based variety.
You can also leave the tomatoes whole, and they will burst as they cook.