Easy Cherry Tomato Sauce Pasta With Burst Tomatoes
This Easy Cherry Tomato Sauce Pasta With Burst Tomatoes is a simple summer dish everyone will love! The star of the dish are the fresh cherry tomatoes which burst open and create a delicious homemade tomato sauce – no immersion blender needed! This fresh tomato sauce is a great way to use up those last fresh tomatoes lingering on your counter during tomato season. I hope you enjoy this sauce as much as my family does during these warmer summer months!
Plump cherry tomatoes tend to be sweeter than larger tomatoes like roma tomatoes. Whether you use your own garden tomatoes or heirloom cherry tomatoes from the farmers market, this flavorful sauce will be your new favorite way to capture the fresh flavor of summer tomatoes! This recipe uses a LOT of tomatoes – four pints of cherry tomatoes, to be exact.
This easy tomato sauce simmers slowly until the tomatoes burst and release their juices. Add a bit of heavy cream and parmesan cheese (Parmigiano Reggiano preferred), and you will have a delicious cherry tomato sauce that is perfect for pasta dishes! If you love tomato sauce, try my San Marzano tomato sauce recipe or my Tomato and Mascarpone Risotto! And if you love tomatoes, you’ll love this heirloom tomato galette
If you’re looking for some more delicious pasta recipes, check out my rigatoni arrabbiata, tagliatelle al ragu, braised short rib ragu, and rigatoni carbonara!
Why You’ll Love This Recipe
- Set it, and forget it! This recipe practically cooks itself! As far as homemade sauce recipes go, this one is pretty easy, making it perfect for beginners.It also takes less time than a lot of other roasted tomato sauce recipes.
- A silky, light sauce. This pasta sauce is glossy and silky. It’s not chunky or heavy, even with the bit of cream and cheese!
- No special equipment is needed. This sauce breaks down itself. There’s no need for an immersion or regular blender, or potato masher!
Ingredients
- Cherry Tomatoes – Cherry tomatoes are the star of this dish, bursting with flavor and providing a sweet, tangy base for the sauce. You’ll cook them until they burst and release their juices, creating a natural, flavorful sauce. Look for firm, brightly colored tomatoes without any blemishes. For the best flavor, use tomatoes that are vine-ripened and in season. You can also use grape tomatoes.
- Garlic – Fresh garlic adds a pungent, aromatic flavor to the sauce. To peel the garlic easily, crush the garlic cloves slightly with the flat side of a knife to loosen the skin.
- Reserved Pasta Water – Reserved pasta water is rich in starch, which thickens the sauce and helps it cling to the pasta. Always save a bit more starchy pasta water than you think you’ll need. With extra on hand, you can adjust the sauce consistency more effectively.
- Parmesan Cheese – Freshly grated Parmesan adds a salty, umami flavor to the sauce. Its creamy texture, when melted, helps to thicken the sauce and coat the pasta evenly. Buy a block of Parmesan and grate it yourself for the best flavor. Pre-grated cheese often contains additives that can affect melting and flavor. Bonus points for using real Parmigiano Reggiano.
- Heavy Cream – Heavy cream adds a luxurious, creamy texture to the sauce and helps to balance the acidity of the tomatoes. Avoid substitutes like half-and-half, which won’t provide the same richness.
- Salt – Salt enhances the natural flavors of all the ingredients, bringing out their best qualities. It’s crucial to season the pasta, water, and sauce. Always taste the dish before adding more salt to avoid over-seasoning.
- Black Pepper – Grind black pepper fresh for the best flavor. Pre-ground pepper loses its potency quickly and won’t provide the same aromatic kick.
- Orecchiette Pasta – Orecchiette, meaning “little ears,” is perfect for this dish because its shape holds the sauce well, so that you get some in every bite!
- Cook the pasta just until al dente, as it will continue to cook slightly when mixed with the hot sauce.
- Extra Virgin Olive Oil – Olive oil is used to sauté the garlic, and helps to create a base for the sauce.
- Unsalted Butter – Butter adds a rich, creamy texture to the sauce.
Substitutions
- Top with fresh basil. Add some fresh herbs like basil to the dish before serving for a bright touch! I always have a big bunch on hand from my garden or the farmer’s market.
- Add some heat. For a hotter sauce, add some red pepper flakes.
- Add shrimp! You could cook some shrimp in the bubbling tomato mixture before adding shrimp.
- Switch up the pasta. I love orecchiette with this burst cherry tomato sauce recipe, but you could use any pasta shape you want! This would be delicious with homemade ravioli, too!
Step by Step Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 2: Add the cherry tomatoes and cook, stirring occasionally, until the tomatoes burst and soften, about 10-15 minutes.
Step 3: Pour in 1/4 cup of the reserved pasta water and stir.
Step 4: Let the pasta water and tomatoes cook together for about 2-3 minutes.
Step 5: Reduce the heat to low and stir in the Parmesan cheese and heavy cream. Season with salt and black pepper, adjusting to taste.
Step 6: If the sauce is too thick, add more of the reserved pasta water to reach the desired consistency.
Step 7: Add the cooked pasta to the skillet.
Step 8: Toss the pasta to coat evenly with the sauce.
Step 9: Take the pot off the heat and add the butter. Mix until melted. Serve immediately, garnished with extra Parmesan if desired.
Tips and Notes
- Prep ingredients before starting. Have all your ingredients measured and ready to go before you start cooking. This will make the cooking process smoother and ensure nothing gets overcooked.
- Cook the pasta just right. Cook the orecchiette pasta until al dente (firm to the bite). This prevents the pasta from becoming mushy when mixed with the sauce
- Finish with butter off the heat. After combining the pasta with the sauce, remove the skillet from the heat before adding the butter. This helps create a silky, rich sauce without splitting.
Serving Suggestions
- Wine Pairing – A chilled glass of Sauvignon Blanc pairs wonderfully with Burst Cherry Tomato Pasta. If you are a fan of cocktails, my aperol spritz or rosé spritz would both be great options!
- Appetizers – Some yummy appetizers to serve before this pasta are burrata bruschetta, prosciutto-wrapped melon, crab arancini, and sausage crostini!
- Add Meat or Seafood- Sauteed shrimp, poached salmon, or even vegan meatballs could be added to make this pasta more hearty!
- Bread – Don’t forget bread! Make my easy focaccia bread to serve with this cherry tomato sauce!
- Dessert – Finish your meal with my lemon ricotta cake, strawberry cake or my blueberry ricotta cake! Yum! Maybe some espresso martinis, too?
Storage and Reheating Instructions
- Like any other pasta dish, I suggest reheating this on the stove. Add a little starchy pasta water from the original cooking if you still have it or some warm water to loosen up the sauce. Make sure to check for seasoning and add more salt or pepper where necessary. A little extra drizzle of extra-virgin olive oil never hurts, either!
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Cherry Tomato Sauce Pasta With Burst Tomatoes
Equipment
- Large pot
- Skillet
- Wooden spoon or spatula
- Colander
- Measuring Cups and Spoons
- Grater
Ingredients
- 1 pound orecchiette pasta
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 4 pints cherry tomatoes
- 1/4 cup reserved pasta water
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons heavy cream
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta. *Start the sauce while the pasta is cooking.
Make the Cherry Tomato Sauce
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the cherry tomatoes and cook, stirring occasionally, until the tomatoes burst and soften, about 10-15 minutes.
- Pour in 1/4 cup of the reserved pasta water and stir, letting it cook for about 2-3 minutes.
- Reduce the heat to low and stir in the Parmesan cheese and heavy cream.
- Season with salt and black pepper, adjusting to taste.
- If the sauce is too thick, add more of the reserved pasta water to reach the desired consistency.
Add the Pasta to the Sauce
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Take the pot off the heat and add the butter. Mix until melted.
- Serve immediately, garnished with extra Parmesan if desired.
This could not be easier to make. What a great way to use up leftover tomatoes- yummy!
This was so quick and easy to make and DELICIOUS! I added a small shallot and used dairy free heavy cream, was 10/10
Yay! So glad you loved it!
This is going to be a new summer staple for us! It came together quickly and was a great way to use up our garden tomatoes. It was so delicious, we served ours with some Italian chicken sausage. My boys loved it too!
I’ve already made this recipe once in the last few weeks, but because I couldn’t stop thinking about it, I’m making it again tonight! It’s an easy dish to whip up, repeat, and tweak to your liking, but the sauce itself is already out of this world. So good!
Thank you my friend <3