Cherry Tomato Pasta (Capellini Pomodoro)

This cherry tomato pasta is loaded with flavor from juicy tomatoes, sweet basil, and the aroma of garlic. The tomatoes burst and soften while cooking on the stovetop, which creates the most luscious and tangy sauce.

Sprinkle a little parmesan cheese on top and you’ll have the perfect weeknight meal during the summer months when there’s an abundance of fresh tomatoes.

This is the dish that I make when I don’t feel like cooking dinner. It’s easy. It involves minimal effort, and the flavor is off the charts. It tastes like pure comfort in a bowl.

I’ve been making cherry tomato pasta for the past several years, experimenting with different variations, and this recipe is my absolute favorite. It’s simple and lets the fresh ingredients really shine.

With the addition of sun-dried tomatoes, this provides an extra punch of sweet-tart taste that makes this recipe so flavorful.

Cherry tomato pasta ingredients

The quality of your ingredients is the key to making this recipe. I recommend using the best extra-virgin olive oil you can find and the freshest tomatoes. I’ll also share some helpful tips when making this recipe during the winter months.

Cherry tomatoes: Cherry tomatoes are the star of this easy pasta dish. You’ll need two pints of cherry tomatoes to make this recipe. If you can’t find cherry tomatoes, use grape tomatoes or a rainbow mix of small tomatoes.

In the summer, I recommend using fresh tomatoes grown close to home – either from your garden or a local farmer’s market. During the winter, choose the smallest tomatoes you can find at the grocery store. These will be the sweetest and juiciest.

Extra-virgin olive oil: You’ll want to use the high-quality olive oil for this recipe, since it’s one of the key ingredients in this dish. The best olive oil is usually from Italy, Spain or Greece.

When choosing which extra-virgin olive oil to buy, try to buy one in a dark glass container to prevent plastic and light getting into it, which can break down the oil’s flavor.

Look for a singular country of origin instead of a mix of countries. While a blend will still be good, it won’t taste as yummy as one that comes solely from one country.

Finally, pay attention to the acidity of olive oil as this is an indication of overall quality. Extra-virgin olive oil must have an acidity level lower than 0.8% (the lower the better).

Pasta: I like to use Capellini for this recipe because it cooks quickly, it’s long, and is perfect for light sauces such as this simple cherry tomato sauce.

Other pasta shapes I recommend include spaghetti, angel hair pasta, or bucatini. You can pretty much use any pasta shape you prefer.

Garlic: Always use fresh garlic to make this recipe. Never from a jar or powder.

Shallot: Shallots cook down in olive oil to create a sweet and flavorful base for the pasta sauce.

Sun-dried tomatoes: Their concentrated tomato flavor adds a nice flavor-bomb to the pasta sauce. A little goes a long way in this recipe.

Spinach: While this ingredient is completely optional, I like to throw a big handful of baby spinach in the pasta sauce to add extra nutrients and color to this dish.

Fresh basil: Always use fresh basil for this recipe instead of dried basil. Since there are only a handful of ingredients in this pasta dish, using fresh basil adds a bright, spicy, and aromatic flavor.

Red pepper flakes: This is an optional ingredient, but I like to add just a pinch of red pepper flakes to the sauce for heat.

Salt: You’ll need to use salt in the pasta water and sauce to help season the noodles and bring out the flavors of this dish.

Parmigiano-Reggiano: I like to use freshly grated parmesan cheese for serving. I don’t recommend using the shelf-stable parmesan grated cheese for this recipe because it won’t taste good.

To keep it vegan or if you don’t like cheese, just skip it or use vegan parmesan instead.

How to make cherry tomato pasta (step-by-step)

This dish comes together quickly, so I like to have all my ingredients prepped and ready to go, or ‘mise en place’ as the French call it.  

Start by preparing the sauce. Heat up the olive oil in a large deep skillet or saucepan over medium-low heat.

Once the oil is hot, add the shallot and cook gently until it becomes translucent, about 5-8 minutes. Then add the cherry tomatoes and let cook until soft, about 5 minutes, stirring occasionally.

Meanwhile, cook the pasta. Bring a large pot of salted water to a rolling boil over high heat. Cook the pasta until al dente.

Drain pasta, reserving 1/2 cup of the pasta water, and transfer to a large bowl. Toss with a little olive oil to prevent the noodles from sticking together.

PRO TIP: Don’t rinse the cooked pasta because the starch from the pasta will help the sauce stick to it.

Finish the sauce. Add the garlic, sun-dried tomatoes, and red pepper flakes (if using), and a large pinch of salt and let cook for another 5 minutes, until the tomatoes break down and release their juices.

Add the spinach and cook for a few more minutes until the spinach is slightly wilted.

Remove from the heat and add the cooked pasta, fresh basil, and parmesan cheese. Toss and season the pasta with freshly ground black pepper. Serve with extra parmesan cheese if desired.

What to serve with cherry tomato pasta

While I can happily eat a bowl of this delicious pasta without any side dishes, below are some easy ways to make it a complete meal.

• Add a side salad (Italian chopped salad, Cesar salad, caprese salad, panzanella salad)
• Crusty bread
• Garlic bread
• Focaccia
• Bruschetta
• Italian meatballs
• Grilled chicken or shrimp
• Sauteed or roasted seasonal vegetables

How to store leftover cherry tomato pasta

This pasta dish tastes best after it has been freshly made. If you have leftovers, wait for the pasta to cool down until room temperature, then store it in an airtight container in the fridge for up to 2-3 days.

To reheat, dump your pasta in a microwave-safe dish and add a few drops of water. This prevents the noodles from drying out or sticking to each other. Then heat until warmed through.

You can also reheat leftovers on the stovetop. Simply add a little olive oil to a pan and heat over medium heat. Add the pasta and sauté for 2-5 minutes, or until warmed through. Make sure to stir your pasta frequently to prevent it from burning.

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