Easy summer pasta recipe with cherry tomatoes
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What could be better on a hot summer day than this easy yet delicious summer pasta with cherry tomatoes? This simple recipe takes only 20 minutes to prepare and bursts with Italian mouthwatering flavors. It is one of those go-to recipes that you will make over and over all summer long. An absolute must-have!
Why do we love this recipe and you will too.
- Simple. Despite my love for cooking, busy weeknights leave me with limited time. That’s why this great recipe is a godsend, requiring minimal cooking, and is ready in under 30 minutes, making it ideal for busy weeknights.
- Nourishing. Now, this might raise some eyebrows as carbs have faced scrutiny. However, when paired with fresh herbs, fresh veggies, olive oil, and cheese, pasta can absolutely be part of a wholesome, well-rounded family dinner.
- Flavors. Don’t be fooled by its simplicity—this recipe bursts with incredible flavors. In fact, it is brimming with authentic Mediterranean flavors, thanks to the combination of roasted tomatoes, fresh basil, and Parmesan cheese.
- Versatile. The beautiful fresh summer pasta is very versatile. Feel free to customize it with your favorite ingredients. No burrata? Try feta cheese. Not a fan of basil? Opt for some fresh parsley. The possibilities are endless.
- Family-friendly. This easy recipe is a perfect family summer dinner and is guaranteed to put smiles on everyone’s faces around the dinner table.
Ingredients for summer pasta with cherry tomatoes
To make this delicious summer dish, we’ll only need fresh produce. As with all simple recipes, the taste of your pasta dish will be only as good as the quality of the ingredients used. Let’s take a look at what we’ll need:
- 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. You can also use whole-wheat pasta if you prefer. And remember, if you’re following a gluten-free diet like me, opt for gluten-free pasta.
- Extra virgin olive oil.
- Fresh garlic.
- Red pepper flakes: Omit these if cooking for young kids.
- Ripe cherry tomatoes.
- Burrata or fresh mozzarella cheese.
- Fresh basil leaves.
- Balsamic glaze.
See the full ingredients list and nutritional information in the recipe card below.
How to make summer pasta
- Start by cooking the pasta following the package directions. Once cooked al dente, drain and set aside.
- While waiting for the water to boil and the pasta to cook, heat olive oil in a large frying pan over medium heat. Add diced garlic and chili flakes, and gently fry them for 2 minutes, stirring constantly.
- Next, add the halved cherry tomatoes to the pan and continue stirring for a few more minutes. Until tomatoes are just softened.
- Add the cooked pasta to the pan with the cherry tomato sauce and cook for an additional 2 minutes, gently tossing the ingredients together.
- Divide the pasta onto individual plates and top each portion with burrata, fresh basil leaves, toasted pine nuts (optional), and a sprinkle of balsamic vinegar.
- Serve immediately with some Parmesan cheese on the side.
Alternatively, 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.
What to serve with summer pasta?
This summery pasta is undoubtedly a satisfying and balanced meal on its own. It contains carbohydrates, proteins, and good fats. It makes a perfect pasta night meal. But if you feel like you need to add a little more to it, try one of these recipes:
- QUICK GRILLED ZUCCHINI SLICES
- MEDITERRANEAN GRILLED EGGPLANT RECIPE
- ARUGULA SALAD WITH SHAVED PARMESAN AND GRILLED PEAR
- GREEK CHICKEN MARINADE (WITH YOGURT)
Variations
As I mentioned earlier, this recipe is incredibly versatile. Here are a couple of ideas to enhance your summer pasta:
- Green olives: If you are a fan of olives, why not add a few to infuse the dish with extra salty flavors?
- Use pecorino romano: For a delicious twist, substitute parmesan cheese with pecorino romano, known for its distinctive tangy taste.
- Fresh mint leaves: Just before serving, sprinkle some fresh mint leaves over the pasta to evoke an extra summer feeling.
- Fresh corn kernels: 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.
- Red onions: If you enjoy the taste of fresh onion, finely dice or slice red onions to add a flavorful and colorful element to the dish.
How to store summer pasta
You can store the leftover pasta in an airtight container and refrigerate for 2-3 days. It makes a really good cold pasta salad.
Frequently asked questions
“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.
More pasta dishes
And if you enjoyed this recipe why not try my pasta with creamy pesto sauce or pasta alla norma:
Easy summer pasta with cherry tomatoes
Ingredients
- 500 grams dried farfalle pasta, or any other pasta you prefer. Choose gluten-free if you are following a gluten-free diet.
- 1/2 cup extra virgin olive oil.
- 2 garlic cloves, crushed or finely diced.
- 1/2 teaspoon chili flakes. Optional.
- 2 cups of ripe cherry tomatoes. Halved.
- 100 grams burrata or mozzarells cheese, torn in large bits.
- 1/2 cups fresh basil leaves.
- 3 tablespoon balsamico glaze.
- 1/4 cup grated parmesan cheese to serve.
- seas alt and black pepper to taste
Instructions
Cook the pasta
- 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.
Make cherry tomato sauce
- While pasta is cooking, heat olive oil in a large frying pan over medium heat.
- Add garlic and chili flakes to the saucepan and cook, stirring, for 2 minutes until fragrant. Be careful not to burn the garlic.
- 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.
Bring it all together
- Add the pasta to the pan with tomato sauce and cook for two minutes tossing gently.
Serve
- Devide the pasta among the serving plates, top with burrata, basil leaves, pine nuts and a splash of balsamin glaze.
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.
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!
This pasta recipe was so easy, fresh and summery! Perfection.
Oh yum! Such a delicious and easy summertime pasta. I love all the tips to help make the pasta perfect too.
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!
I had so many cherry tomatoes from my garden, and this recipe was the perfect use for them. Easy and delicious
es kann für mich nicht viel genug Nudelrezepte geben . Vielen dank Lenochka!
!!!!!!