Cherry Tomato Pasta with Basil and Parmesan Recipe

I absolutely love this Cherry Tomato Pasta with Basil and Parmesan recipe because it’s such a vibrant, fresh, and comforting dish. When I first tried this, I was amazed by how the juicy cherry tomatoes burst with flavor and meld perfectly with the nuttiness of Parmesan and the fragrant basil. It’s the kind of pasta that feels fancy but is so simple to whip up, making it perfect for weeknight dinners or when you want to impress without stressing.

You’ll find that this Cherry Tomato Pasta with Basil and Parmesan recipe comes together in about 20 minutes, which is a total game changer when you’re hungry but short on time. Plus, the balance of fresh, tangy tomatoes with a touch of heat from red pepper flakes and the richness of Parmesan makes it a family favorite in my house. Once you try it, I bet you’ll be turning to it again and again whenever cherry tomatoes are in season.

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Ingredients You’ll Need

These ingredients come together beautifully to create a perfectly balanced pasta dish. Choosing fresh cherry tomatoes and good-quality Parmesan really makes all the difference here.

• Kosher salt: Essential for seasoning the pasta water and sauce — don’t skimp here.
• Orecchiette: The little “ear-shaped” pasta holds the sauce really well and adds an interesting texture.
• Extra-virgin olive oil: Use a fruity, high-quality oil, as it forms the flavor base of the sauce.
• Garlic: Thinly sliced for gentle infusing without overpowering—don’t burn it!
• Tomato paste: Adds depth and richness to the fresh tomato sauce.
• Cherry tomatoes: Halved and bursting with natural sweetness and acidity — fresh and ripe ones are best.
• Red pepper flakes: A little heat lifts the whole dish, but can be adjusted to your taste.
• Balsamic vinegar: Just a splash brings a nice tang and balances the sweetness of the tomatoes.
• Sugar: Balances acidity and brightens the sauce.
• Parmesan cheese: Finely grated for melting smoothly into the sauce and grated extra for serving.
• Fresh basil leaves: Chopped and sprinkled on top for that fresh herbal punch.

Variations

I love making this recipe my own depending on what’s in the fridge or my mood in the kitchen. You can easily tweak it to suit your taste or dietary needs.

• Protein Boost: I sometimes add grilled chicken or shrimp for a heartier meal, and it works wonderfully.
• Veggie Upgrade: Feel free to toss in some sautéed spinach or zucchini for extra greens and texture; I’ve found that it adds freshness without losing the original charm.
• Vegan Version: Just skip the Parmesan and sprinkle nutritional yeast or a vegan cheese alternative instead.
• Heat Level: Play with the amount of red pepper flakes—my family loves it mildly spicy, but if you’re a fan of heat, add an extra pinch or two.

How to Make Cherry Tomato Pasta with Basil and Parmesan Recipe

Step 1: Cook the pasta al dente

Bring a large pot of salted water to boil and cook the orecchiette until just shy of al dente—about 2 to 3 minutes less than the package says. This ensures the pasta finishes cooking in the sauce and absorbs all those juicy flavors. Don’t forget to save 1 cup of the pasta water before draining—it’s pure gold for adjusting your sauce texture later.

Step 2: Sauté garlic and build your sauce base

Heat the olive oil over medium in a large straight-sided skillet. Add the thinly sliced garlic and stir frequently until just golden and soft, about 3 minutes—be careful not to burn it, or the sauce will taste bitter. Then stir in the tomato paste and cook for another minute until it deepens to a rich brick-red color. This step adds an incredible depth of flavor that makes this sauce stand out.

Step 3: Cook down the tomatoes

Add your halved cherry tomatoes, red pepper flakes, and salt to the skillet. Stir occasionally and cook for about 5 minutes, until the tomatoes soften and just start to burst, releasing their luscious juices. This part is where all the fresh, bright flavors come together beautifully.

Step 4: Bring it all together with vinegar and pasta

Turn the heat up to high and pour in the balsamic vinegar and sugar. Let it boil for about a minute to marry those flavors and balance the sauce. Then add the drained pasta, Parmesan, and ½ cup of the reserved pasta water. Stir everything so the sauce thickens and clings to every little piece of pasta—this is where the magic happens! If the sauce feels too thick, add more reserved pasta water a tablespoon at a time until you hit that perfect silky consistency.

Step 5: Plate and garnish

Divide the pasta among bowls and finish with extra Parmesan, a sprinkle of red pepper flakes for heat, and lots of freshly chopped basil. It looks as good as it tastes and will make anyone at the table smile.

How to Serve Cherry Tomato Pasta with Basil and Parmesan Recipe

Garnishes

I always finish this pasta with a generous handful of fresh basil—it adds a wonderful aroma and fresh pop. Then a little extra grated Parmesan on top is non-negotiable for me. Sometimes I add a light sprinkle of red pepper flakes for that subtle heat contrast.

Side Dishes

My go-to sides with this pasta are a crisp green salad dressed with lemon vinaigrette and some crusty garlic bread for soaking up any leftover sauce. Roasted vegetables like asparagus or broccoli also pair perfectly if you want to round out the meal.

Creative Ways to Present

For dinner parties, I like serving this pasta in shallow white bowls to really highlight those colorful tomatoes and vibrant basil. Garnish with whole basil leaves and a drizzle of olive oil for a polished look. It’s simple, yet it always earns compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where they keep well for up to 3 days. The sauce might thicken while refrigerated, so don’t worry—it just needs a little stirring or a splash of water to loosen when reheating.

Freezing

I personally prefer fresh for this dish since the tomatoes and basil taste best freshly cooked, but you can freeze the pasta without the basil and cheese for up to 2 months. Thaw it overnight in the fridge before reheating gently with some olive oil or pasta water to refresh the sauce.

Reheating

To reheat, I warm it gently on the stovetop over low heat, stirring in a splash of reserved pasta water or olive oil to revive the sauce and keep the pasta silky. Microwaving works too, but be sure to add a little liquid and cover to retain moisture.

FAQs

Final Thoughts

I honestly can’t recommend this Cherry Tomato Pasta with Basil and Parmesan recipe enough—it’s one of those dishes I rely on when I want something quick, fresh, and incredibly satisfying. It’s proof that a few simple ingredients can come together to make a memorable meal. So next time you see a basket of cherry tomatoes, give this recipe a try—you’ll thank me later!

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