5-Ingredient Easy Cherry Tomato Pasta – Fresh, Fast & Flavorful

Introduction

This 5-Ingredient Cherry Tomato Pasta is a quick, fresh, and incredibly flavorful dish that proves simple ingredients can make stunning meals. Juicy cherry tomatoes burst in olive oil to create a silky, naturally sweet sauce that clings beautifully to pasta. It’s the perfect weeknight dinner — light, vibrant, and ready in under 20 minutes.

With just a handful of pantry staples, this recipe is vegan, dairy-free, and endlessly customizable. Whether you’re craving something effortless or hosting an impromptu dinner, this pasta hits all the right notes — rustic, elegant, and soul-satisfying.

Ingredients Overview

All five ingredients come together to create a rich, tangy, and subtly sweet tomato-forward pasta.

1. Cherry Tomatoes

• Fresh, ripe cherry or grape tomatoes are key — they burst into a juicy sauce when sautéed.
• You can also use heirloom cherry blends for added color and complexity.
• Substitute: chopped Roma tomatoes (will be less sweet).

2. Garlic

• Fresh minced or sliced garlic infuses the oil and sauce with depth and savoriness.
• Use 3–4 cloves for bold garlic flavor.
• Substitute: roasted garlic or garlic confit for a milder, sweeter note.

3. Olive Oil

• Choose extra virgin olive oil — it’s the backbone of this dish.
• You’ll use a generous amount (about 3–4 tbsp) to help emulsify the tomato juices and coat the pasta luxuriously.

4. Pasta

• Use spaghetti, linguine, fettuccine, or penne — anything that holds the sauce well.
• Gluten-free or whole wheat pasta can be used as needed.
• Cook to al dente for the best bite.

5. Fresh Basil

• Torn basil leaves add freshness and herbaceous aroma to finish the dish.
• Substitute: fresh parsley or a touch of dried oregano in a pinch.

Optional Enhancements (not counted in the 5):

• Salt & pepper (essential, but not counted as “ingredients”)
• Crushed red pepper flakes for heat
• Vegan or regular parmesan for garnish
• Lemon zest for brightness

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add 8 oz pasta and cook until al dente (check your package for timing).
• Reserve 1/2 cup pasta water before draining.

2. Sauté Garlic in Olive Oil

• While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat.
• Add 3–4 cloves minced garlic and cook for 30–60 seconds until fragrant (not browned).

3. Add the Cherry Tomatoes

• Add 2–3 cups cherry tomatoes to the skillet.
• Cook for 6–8 minutes, stirring occasionally, until the tomatoes burst and release their juices.
• Gently press some tomatoes with the back of a spoon to help create a sauce.

4. Combine Pasta and Sauce

• Add the drained pasta directly into the skillet.
• Toss to coat, adding a splash of reserved pasta water to emulsify and loosen the sauce.
• Season with salt and freshly ground black pepper to taste.

5. Finish with Fresh Basil

• Turn off the heat and toss in a handful of torn fresh basil leaves.
• Drizzle with a bit more olive oil if desired.
• Serve immediately, with optional parmesan or chili flakes.

Tips, Variations & Substitutions

• Roast the Tomatoes: For deeper flavor, roast cherry tomatoes with garlic at 400°F for 20–25 minutes before mixing into pasta.
• Add Protein: Serve with grilled chicken, chickpeas, shrimp, or tofu.
• Make It Spicy: Add red pepper flakes to the oil when sautéing garlic.
• Go Mediterranean: Add olives, capers, or artichoke hearts for a briny twist.
• No Basil? Use arugula, spinach, or pesto for a different green note.

Serving Ideas & Occasions

This cherry tomato pasta is ideal for:

• Busy weeknights – ready in under 20 minutes
• Summer dinners – highlight fresh tomatoes at their peak
• Meatless Mondays – full of flavor, no meat needed
• Romantic dinner for two – elegant and effortless

Pair it with:

• Crusty bread or cheesy garlic toast
• Simple green salad with lemon vinaigrette
• Chilled white wine or sparkling water with lemon

Nutritional & Health Notes

This pasta dish is:

• Naturally vegan and dairy-free
• A good source of fiber and antioxidants from tomatoes
• Lower in fat and calories compared to creamy or meat-heavy pastas

Estimated per serving (with spaghetti and olive oil):

• Calories: ~380
• Carbs: ~50g
• Fat: ~12g
• Protein: ~8g
• Fiber: ~4g
• Sugar: ~5g (natural from tomatoes)

Make it lighter:

• Use whole wheat or lentil pasta
• Reduce olive oil slightly or skip cheese toppings
• Add veggies like spinach or zucchini for extra bulk

FAQs

Q1: Can I use canned tomatoes?
A1: You can in a pinch, but the flavor won’t be as fresh or sweet. If using canned cherry tomatoes, drain slightly before cooking.

Q2: Can I make this ahead of time?
A2: It’s best fresh, but leftovers store well. Reheat gently in a skillet with a splash of water or oil.

Q3: What’s the best pasta shape for this?
A3: Spaghetti or linguine is classic, but short pasta like penne or rigatoni also works well to catch the sauce.

Q4: Can I make this gluten-free?
A4: Yes — just use gluten-free pasta and check your labels. Everything else is naturally GF.

Q5: How do I prevent the garlic from burning?
A5: Cook it on medium or medium-low heat and add the tomatoes quickly after it becomes fragrant.

Q6: Is this recipe kid-friendly?
A6: Yes! It’s naturally sweet, not spicy, and pairs great with mild flavors kids enjoy.

Q7: Can I double this recipe?
A7: Easily. Just use a large enough skillet or sauté pan to toss everything evenly.

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