Summer cherry tomato Pasta with Garlic and Chili
This summer cherry tomato pasta dish is perfect for all you tomato lovers out there!
The recipe calls for fresh vine-ripened cherry tomatoes which give the pasta a beautiful, vibrant flavor.
The olive oil, garlic, and chili add a nice warming kick to the dish, making it perfect for summer evenings.
So gather your ingredients and get cooking!
Why You’re going to love this delicious cherry tomato pasta recipe.
I could write an entire post alone just to answer this question I love this recipe so much.
But I don’t want to bore you too much, so here are a few of my favorite reasons you will love this incredible cherry tomato pasta dish:
The flavor is out of this world.
The fresh cherry tomatoes, olive oil, garlic, and chili combine to create a pasta dish that is both vibrant and decadent.
It’s the perfect summer dish.
This recipe is light enough for summer evenings but has enough flavor to satisfy your cravings.
It’s so easy to make!
This dish comes together in just a few short minutes, making it perfect for weeknight dinners.
It’s versatile.
You can easily add or delete ingredients to suit your taste.
So what are you waiting for?
Get cooking!
This cherry tomatoes pasta recipe is sure to become a summer favorite.
Bon appetite!
What is the best pasta to use for this cherry tomato pasta recipe
I love using long-form pasta in this recipe like spaghetti or linguine.
Simply for the romanticism associated with it (lady and the tramp vibes)!
However, any short-form pasta shape will work well such as:
Penne
The most well known short-form pasta
farfalle
Also known as Bow Tie Pasta
Rigatoni
A tubular shaped pasta with ridges on the outside
Rotini
A corkscrew shaped pasta
The key is to choose a shape that will hold onto the sauce well.
No one likes dry pasta!
Do I need to peel cherry tomatoes for sauce?
Not really.
In this recipe I’m looking for the cherry tomatoes to be broken down but not completely disintegrated.
We want some texture left to them.
So I don’t peel the cherry tomatoes for my cherry tomato recipe.
We are looking for simplicity here as well as full flavor.
Peeling cherry tomatoes seems like such a pain in the backside job for a lazy cook like myself.
However, if you don’t enjoy the texture of tomato skin in your mouth feel free to peel them.
It won’t change the recipe too much.
What can I use instead of chili flakes?
If you want a little more heat in this dish you could swap out the chili flakes for:
- Fresh chili pepper – seeded and finely diced
- Red pepper flakes – these will give the dish a little more heat
- Cayenne pepper – this will make the dish quite spicy so use sparingly!
What herbs work best in cherry tomato pasta
I love using some classic dried oregano during the cooking of this dish.
Then fresh basil at the end when serving.
It brings out the flavor of the cherry tomatoes.
If you don’t have any basil on hand you could also use fresh parsley.
Parsley is a herb that always works well in tomato sauce for pasta dishes and can offer a fresh finish to the dish.
Cherry tomato pasta recipe Ingredients
- 500g / 18oz of halved cherry tomatoes( on the vine if possible)
- 300g / 12oz of long-form pasta (I used spaghetti)
- 60ml / ¼ cup of olive oil
- 1 medium onion (diced)
- 3 large cloves of garlic (sliced)
- 1 teaspoon red chili flakes
- 1 tablespoon dried oregano
- 4 – 5 fresh basil leaves ( to garnish)
- Salt and pepper to taste
How to make cherry tomato pasta
- Bring a large pan of salted water to a boil
- Add the oil in a large frying pan over medium heat and add the garlic and onions. Fry gently until translucent.
- Add the cherry tomatoes to the pan with the dried oregano and chili flakes and cook for 5 minutes stirring occasionally until they begin to break down and release their juices.
- Add the pasta to the pan of boiling water and cook for the required amount of time according to the packet until nice and al dente.
- Once the pasta is cooked, add a 1/4 cup of the pasta water to the cherry tomatoes sauce to create a rich velvety sauce.
- Drain the remaining pasta and add it with the fresh basil to the cherry tomato pasta sauce. Combine, ensuring the sauce has coated all of the pasta.
- Serve and enjoy!
Tips for making the best cherry tomato pasta
Use the best quality olive oil you can afford
It really does make a difference to the flavor of the dish
If your cherry tomatoes are not very sweet
Add a tablespoon of sugar to the sauce to help balance out the acidity.
Cook the pasta in well-salted water
It should taste like seawater.
Use fresh basil leaves to garnish the dish
It makes a difference to the flavor.
Save some of the pasta water to add to the sauce
It will help create a silky smooth sauce.
Don’t overcook the pasta
You want it to be al dente.
How to serve cherry tomato pasta
- This cherry tomato pasta dish can be served on its own drizzled with a little extra olive oil as the main course.
- With a simple green salad and some crusty bread to mop up the sauce.
- Grated parmesan cheese always works well with any pasta pasta recipe, especially over cherry tomatoes
- It also makes a great side dish for grilled chicken or fish if you don’t want to keep this dish vegan.
How to store & reheat cherry tomato pasta
This dish will keep in the fridge for up to three days. Simply reheat in a pan over medium heat until piping hot.
You can also freeze this dish.
I like to portion it out into individual servings.
Then I can grab one out of the freezer when I need a quick and easy meal.
Conclusion
I hope you enjoy this recipe.
Using fresh tangy cherry tomatoes creates the most deliciously fresh tomato sauce that works so well with any kind of pasta.
Served with beautifully al dente pasta and a cold glass of wine on a summer evening, you could easily close your eyes and be transported to Italy.
The addition of the chili flakes brings comforting warmth and added dimension to the sauce.
This makes the dish a perfect summer comfort food you will want to eat over and over again.
If you make this recipe, don’t forget to leave a comment and a recipe rating.
I love to know how you enjoyed the dishes I create.
A recipe rating helps me know if I’m doing things right and keeps me motivated to continue creating delicious plant-based recipes for you guys.
Thanks for reading as always.
cherry tomato pasta with chili and garlic
Equipment
- 1 large stock pot
- 1 medium sized frying pan
Ingredients
- 300 grams pasta“ I used spaghetti
- 500 gram cherry tomatoes on the vine if possible
- 1 medium onion diced
- 3 cloves garlic chopped
- 60 ml olive oil
- 1 tsp chili flakes
- 1 tsp dried oregano
- 4-5 fresh basil leaves
- salt and pepper to taste
Instructions
- heat a large pan of water to a boil adding a good handful of salt
- heat the oil in the frying pan over a medium heat and gently fry the onions and garlic until translucent
- add the cherry tomatoes, chili flakes and oregano to the onions and garlic and cook for 5-10 minutes. until the tomatoes start to break down and release their juices.
- Add the pasta to the slated boiling water and cook according to instructions on the packet. or until nice and al dente
- once spaghetti is cooked add 1/4 cup of the pasta water to the tomatoes and stir gently to create a silky sauce.
- Drain and add the spaghetti to the cherry tomato sauce and stir until the pasta is nicely coated in the sauce
- Season and serve garnished with fresh basil.
- Enjoy!
