Name: Burst cherry tomato pasta
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Cuisine: Italian
Ingredients: ½ bunch of basil (about 30 leaves); 3 garlic cloves; 2 tbsp extra-virgin olive oil; 5 anchovy fillets, drained from the olive oil-packed jar (omit if you don’t like anchovies); 1 tbsp tomato paste; ½ tsp fine table salt; ½ tsp freshly ground black pepper; pinch of red chili flakes; 350 g cherry tomatoes (¾ pound); 2 tbsp capers, drained (omit if you don’t like capers); 255 g dried pasta (9 oz)

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A big bowl of pasta with sweet jammy cherry tomatoes, slick extra-virgin olive oil, fragrant basil and sautéed garlic is always a good choice! This easy meal looks just as pretty as it is tasty, and it can be on the table in 50 minutes tops. All the more reason to ditch store-bought tomato sauces and make your own for this burst cherry tomato pasta recipe.

I love making burst cherry tomato pasta with cherry tomatoes when summer rolls around! I especially love the fact that you can release all the flavors from the cherry tomatoes without having to turn on the oven. This recipe makes for a quick, satisfying weeknight dinner that tastes just like summer!

Cupboard essentials

If your pantry staples are anything like mine, you might already have all you need for this recipe in your cupboard/pantry! This is one of the things I love about this recipe. I can practically always whip it up at a moment’s notice.

☞ I’ve used both short and long pasta cuts for this recipe and they all work great. So you can use your favorite pasta shape or whatever you have in your cupboard to make burst cherry tomato pasta. The key is to only cook the pasta until al dente because of the carryover heat. They will keep on cooking a bit while being mixed with the sauce in the hot frying pan. If you like firm pasta that still has a bite, cook the pasta for 1 min less than the cooking time specified on the packet.

☞ The deeply savory capers and anchovies really tie this dish together, thanks to the balance they bring to the sweetness of the cherry tomatoes. But if you don’t like them, you can omit them; simply add a little bit more salt to the sauce. Or sprinkle 50 g (½ cup) of freshly grated parmesan over the top, once the pasta is served, to substitute the capers and anchovies’ natural savoriness.

☞ I recommend drizzling a little bit of extra-virgin olive oil on your pasta once served for some extra oomph.

Salt the water well

Adding 1 tbsp of fine sea salt to the water is necessary because:

No liquid is added to this sauce because cherry tomatoes release enough juices while cooking down. But on the off chance that your sauce ends up too thick, you can also use the pasta cooking water to thin it down. The salt in the cooking water will then bring additional flavor to the burst cherry tomato pasta sauce.
While cooking, pasta always releases starch into the water. This starch is one of the main reasons why you should always reserve some of the cooking water before draining your pasta. It helps bind sauces together and makes them coat pasta better. So, a well-salted pasta water is tasty and useful!

Step by step

This is an overview with step-by-step photos. The ingredient list and full instructions are in the recipe card below.

Burst cherry tomato pasta is all about the sauce and you won’t find a simpler sauce to make!

tomato sauce with cherry tomatoes in pan

Sauté the garlic in olive oil over medium heat. Mash in the anchovies. Spread the tomato paste and cook for 2 min. Add the rest of the ingredients for the sauce and simmer covered for 20 min.
Meanwhile, cook the pasta and drain it, reserving some of the pasta water. Toss the pasta into the frying pan with the sauce. Mix well and loosen the sauce if needed with water. Divide the burst cherry tomato pasta between plates and serve.

Variations

Tuna-it-up: When I’m really hungry and I want a more substantial meal, I will make tuna and tomato pasta using this recipe. Drain a big can of tuna packed in olive oil and add it to the pan at the same time as the cherry tomatoes (recipe card).

Canned tomato: I’ll be the first to admit that I don’t always cook seasonally, especially if I start craving something. I often make this recipe in winter with good-quality canned tomatoes and frozen chopped basil. Drain 1 can (800g / 28 oz net weight) of whole peeled tomatoes in a colander and rinse them under cold running water. Roughly chop them and add to the sauce at the same time as you would for the cherry tomatoes (recipe card).

Burst cherry tomato pasta

Author: Amélie
Prep Time: 20 minutes
Cook Time: 27 minutes
Total Time: 47 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Stove
Cuisine: Italian

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Description

A big bowl of pasta with sweet jammy cherry tomatoes, slick extra-virgin olive oil, fragrant basil and sautéed garlic makes for a quick satisfying weeknight dinner that tastes just like summer! This easy meal looks just as pretty as it is tasty, and it can be on your table in 50 min.

Ingredients

Scale

½ bunch of basil (about 30 leaves)
3 garlic cloves
2 tbsp extra-virgin olive oil
5 anchovy fillets, drained from the olive oil-packed jar (omit if you don’t like anchovies)
1 tbsp tomato paste
½ tsp fine table salt
½ tsp freshly ground black pepper
pinch of red chili flakes
350 g cherry tomatoes (¾ pound)
2 tbsp capers, drained (omit if you don’t like capers)
255 g dried pasta (9 oz)

Instructions

Make the sauce. Pick the basil leaves off the stems. Gather the leaves into a mound, chop them and set them aside. Peel the garlic cloves and mince them. Heat the olive oil in a deep non-stick frying pan over medium heat. When hot, sauté the garlic until fragrant and just beginning to brown, about 2 to 3 min. Add the anchovies and continue cooking for 2 min while mashing up the fillets with the back of a wooden spoon. Add the tomato paste and spread it all over the garlic and anchovies using the back of the spoon. Cook for 2 min. Season with the salt, black pepper and chilli flakes. Add the cherry tomatoes, capers and stir well. Cover the pan with a lid and lower the heat to medium-low. Cook, stirring occasionally, for 20 min or until the tomatoes have burst. Add a little water if the sauce thickens too much.
Cook the pasta. While the sauce is cooking, fill a large pot with water and bring the water to a boil over high heat. Add 1 tbsp of fine sea salt to the pot and cook the pasta according to the packet instructions until al dente. Reserve half a cup of starchy cooking water by dipping a heatproof cup into the boiling water (be careful with your hand). Then drain the pasta.
Combine. Toss the pasta in the frying pan with the sauce. Mix well. If the sauce is too thick and doesn’t coat the pasta properly, you can loosen it with a splash of reserved cooking water. Toss until well incorporated and check the consistency again. Add a splash more if needed. Taste and season accordingly. Divide between plates or bowls, drizzle lightly with olive oil if desired and sprinkle over the chopped basil.

Notes

You can make the sauce in advance and keep it stored in an airtight container in the fridge for up to 3 days. Reheat it covered over low heat until warm enough to toss in the pasta.