My cherry tomato pasta sauce is a super easy weeknight meal that’s simply bursting with flavor (pun intended)! You only need six ingredients to make it for a perfect meatless dinner.

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I have to start by saying that this cherry tomato pasta sauce truly shines during summer, when there’s an abundance of cherry tomatoes that just beg to become a delicious sauce.

But if you use vine-ripe tomatoes, it can be an excellent meal no matter the season. The sweetness of the tomatoes pairs perfectly with the fresh garlic and salty Parmigiano Reggiano.

Just one taste of this and I’m always transported back to the Italian countryside!

Why you’ll love this cherry tomato pasta sauce

It has some pretty incredible flavors, just like something you’d expect to get in an Italian restaurant.
You can make it for a quick lunch or a fuss-free meatless dinner.
Watching the cherry tomatoes burst as they cook is super satisfying!

What you’ll need

Cherry tomatoes — The sweetness of perfectly ripe cherry tomatoes is what makes this pasta sauce truly special. You can use any colors you like, but make sure they’re nice and fully ripe.

Parmigiano Reggiano — Freshly grated Parmigiano Reggiano gives the sauce a rich, salty finish. It’s best to grate it yourself for the best flavor; I keep a wedge in the fridge at all times and use a microplane grater to do it super fast.

Olive oil — Like in all pasta sauces with a handful of ingredients, it’s essential to use the best quality olive oil you can.

Garlic — Freshly chopped is a must!

Fresh basil — Because there’s no more iconic match than tomatoes and basil!

Pasta — I used mezzi rigatoni because they have just the perfect shape for this sauce, but any other type of short pasta would do. For a healthier twist, pair the burst cherry tomato sauce with wholewheat pasta.

Pro tip

I slice the cherry tomatoes in half so they cook quicker; you can leave them whole if you like.

How to make pasta sauce from cherry tomatoes

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

First, bring a big pot of water to a boil, salt it well, and cook your pasta until it’s perfectly al dente. Don't forget to save a cup of that starchy pasta water before draining.

While the pasta bubbles away, warm the olive oil in a large skillet and gently sizzle the garlic for just about a minute, until fragrant but not browned.

Toss in the tomatoes, sprinkle in a good pinch of salt and freshly ground pepper, and let them simmer until they soften and burst. Give them a helpful nudge by smashing them a bit with your spoon.

Cherry Tomato Pasta Sauce making instructions

Now add the pasta to your saucy tomatoes, stir everything together, and loosen it up with a splash of reserved pasta water if needed. Off the heat, fold in plenty of grated Parmesan and fresh basil, taste for seasoning, and serve immediately.

Substitutions and variations

Sprinkle some goat cheese over the pasta before serving instead of extra parmesan.
Toss in some arugula right before serving for that extra green pop.
Top your pasta with sliced almonds or toasted pine nuts for a bit of crunch and nutty flavor.

Recipe tips and notes for the best cherry tomato pasta sauce

Choose brightly colored, plump cherry tomatoes; the juicier and sweeter they are, the more delicious your sauce will be.
Don't skimp on salting your pasta water; it should taste like the sea to help flavor the pasta from the inside out.
For the freshest burst of basil flavor, tear the leaves by hand and toss them into the pasta just before serving.

Leftovers and storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the pasta gently in a skillet or microwave, adding a splash of pasta water, broth, or olive oil to loosen the sauce.
This sauce isn't ideal for freezing as the fresh tomatoes and basil lose their vibrant flavor and texture once frozen.

More simple pasta recipes

If you’ve tried this cherry tomato pasta sauce recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

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