Easy Summer Pasta With Cherry Tomatoes
There’s something about this easy pasta with cherry tomatoes that just feels like summer. Maybe it’s the burst of sweet cherry tomatoes, softened by heat until they turn into the most delicious, silky sauce. Or the way the garlic and olive oil weave everything together into a dish that tastes far more luxurious than the time it takes to make it. Whatever it is, I can never get enough.
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This is the kind of meal that makes weeknights feel special. It’s light yet satisfying, quick but full of depth. Perfect on its own, but also great alongside fresh burrata caprese salad or quick grilled zucchini slices.
I love making this when I want something fresh and flavorful but don’t want to spend too much time in the kitchen. It’s the ultimate effortless dinner, and I hope it becomes one of your favorites too!
Easy summer pasta with cherry tomatoes
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Ingredients
- 500 grams dried farfalle pasta Choose gluten-free if you are following a gluten-free diet.
- 1/4 cup extra virgin olive oil
- 2 garlic cloves minced or finely diced
- 1/2 teaspoon chili flakes optional
- 2 cups ripe cherry tomatoes halved
- 100 grams burrata or mozzarella cheese torn or cut into bite-sized pieces
- 1/2 cups fresh basil leaves washed and drained
- 3 tablespoon balsamic glaze
- 1/4 cup grated parmesan cheese
- ¼ salt
- black pepper
Instructions
- Bring water to a boil in a very large saucepan, add salt, and cook the pasta according to the cooking instructions until it is cooked al dente. Drain and set aside.500 grams dried farfalle pasta
- While pasta is cooking, heat olive oil in a large frying pan over medium heat.1/4 cup extra virgin olive oil
- Add garlic and chili flakes to the saucepan and cook, stirring, for 2 minutes until fragrant. Be careful not to burn the garlic.2 garlic cloves, 1/2 teaspoon chili flakes
- Next, add the halved cherry tomatoes to the pan and cook for an additional 2-3 minutes, stirring gently, until tomatoes just softened. Season with salt and black pepper to taste.2 cups ripe cherry tomatoes, ¼ salt
- Add the pasta to the pan with tomato sauce and cook for two minutes tossing gently.
- Devide the pasta among the serving plates, top with burrata, basil leaves, pine nuts and a splash of balsamin glaze.100 grams burrata or mozzarella cheese, 1/2 cups fresh basil leaves, 3 tablespoon balsamic glaze, 1/4 cup grated parmesan cheese
Notes
- Pasta: What type of pasta to use is entirely up to you. We prefer using farfalle, a bowtie pasta, for this dish, but penne, rigatoni, or even spaghetti also works well. Remember, if you’re following a gluten-free diet like me, opt for gluten-free pasta.
- “Al dente” is an Italian term that translates to “to the tooth.” It refers to the desired texture of pasta when cooked, where the pasta is still slightly firm to the bite. To achieve an al dente consistency, cook the pasta for one or two minutes less than the recommended cooking time. However, if you like me and prefer tender pasta, cook it for the full recommended cooking time.
- Pine nuts: pine nuts aren’t always readily available, but don’t worry, you can still make this recipe without them. If you don’t have pine nuts on hand, try adding some fresh corn kernels instead. They’ll provide some crunch and a touch of sweetness.
- Store the leftover pasta in an airtight container for 2-3 days. Enjoy cold as a fresh pasta salad.
📝 Ingredient Notes: Fresh Matters
One of the things that makes this easy summer pasta with cherry tomatoes so special is the simplicity of its ingredients. When you’re working with just a handful of components, quality makes all the difference. Here’s what to focus on:
- Cherry Tomatoes: Look for ripe, juicy cherry or grape tomatoes—they should be sweet and slightly firm with a deep red (or golden yellow!) hue. If you can find them at a local farmer’s market, even better!
- Good Olive Oil: Since olive oil is a key part of the flavor profile, choose a high-quality extra virgin olive oil with a rich, slightly peppery taste. It enhances the garlic, balances the acidity of the tomatoes, and gives the dish its signature velvety texture.
- Fresh Basil: Dried herbs won’t do here—fresh basil is a must! Its bright, slightly sweet aroma brings everything together and makes the pasta feel extra fresh and summery. Tear the leaves by hand instead of chopping to preserve their flavor.
- Garlic: Freshly minced garlic infuses the oil with a warm, savory depth. If you love a stronger garlic flavor, add a little more to taste!
- Parmesan (Optional, but Highly Recommended!): A generous sprinkle of freshly grated Parmesan or Pecorino Romano adds a salty, umami-rich finish that ties everything together.
When you use the freshest ingredients, this simple dish becomes something truly irresistible. You’ll taste the difference in every bite!
💡 Top Tip:
You can serve the summer pasta on a large serving platter or in a large bowl, making it a convenient option for an easy summer pasta salad that can feed a crowd. It’s also a perfect choice as a side dish for a barbecue party.
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es kann für mich nicht viel genug Nudelrezepte geben . Vielen dank Lenochka!
I had so many cherry tomatoes from my garden, and this recipe was the perfect use for them. Easy and delicious
This pasta dish was light, fresh, and bursting with seasonal flavors! The vibrant veggies and zesty dressing made it a perfect dish for hot days. Loved it!
Oh yum! Such a delicious and easy summertime pasta. I love all the tips to help make the pasta perfect too.
This pasta recipe was so easy, fresh and summery! Perfection.
Love this tasty, simple pasta recipe! I actually made a double batch and used it for lunch this week and it has been a great meal prep recipe!