If you’ve got some cherry tomatoes to use up, this quick cherry tomato pasta sauce is a simple and delicious way to enjoy them. As the tomatoes cook down, they burst and create a naturally sweet, fresh-tasting sauce that’s perfect for mixing through your favourite pasta.
You can leave the sauce nice and chunky or blend it until smooth with fresh basil and Parmesan. It’s ready in around 30 minutes, it’s ideal for an easy weeknight dinner.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. If you choose to buy through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Liana’s Kitchen.
What You Need
👉 For more concise ingredients and instructions, scroll to the bottom for the printable recipe card.
- 600g cherry tomatoes
- 8 garlic cloves, crushed (feel free to use less if you prefer)
- 4 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 20g fresh basil leaves
- 40g grated Parmesan (optional)
How To Make Cherry Tomato Pasta Sauce
Heat the olive oil in a large frying pan over a medium heat. Add the crushed garlic and cook for around 30 seconds to 1 minute, stirring regularly until fragrant. Be careful not to let it brown, as garlic can quickly become bitter. If you prefer, frozen crushed garlic works just as well.
Add the cherry tomatoes to the pan and season generously with salt and freshly ground black pepper. Stir everything together so the tomatoes are coated in the garlic-infused oil.
Side Note: You can use frozen garlic instead of fresh, I picked these ones up from Aldi recently and find them really convenient for adding to meals.
Cook for about 5 minutes, stirring occasionally. As the tomatoes soften, gently press them with the back of a wooden spoon or silicone spatula to help them burst and release their juices.
Continue cooking for another 15 to 20 minutes, stirring occasionally, until the tomatoes have broken down into a rich, chunky sauce. Taste the sauce as it cooks and add a little more seasoning if needed.
Meanwhile, cook your favourite pasta according to the packet instructions. Before draining, reserve a mug of the pasta cooking water.
If you enjoy a rustic sauce, simply stir the cooked pasta straight into the tomatoes. If you’d prefer a smoother sauce, transfer it to a blender or use an immersion blender, adding the fresh basil leaves and Parmesan, if using, before blending until smooth.
I used my Ninja Professional Chopper, which worked perfectly for the amount of sauce I had. If you are interested in getting one you can buy from either:
If I am making a larger batch I would transfer to a larger blender (like the Ninja Soup Maker and Blender) but in this case the smaller chopper is ideal especially as it’s so easy to clean up afterwards.
Return the sauce to the pan if needed, toss through the cooked pasta and add a splash of the reserved pasta cooking water if the sauce needs loosening. Finish with extra grated Parmesan and plenty of freshly ground black pepper before serving.
Top Tips
- Taste the sauce before serving and don’t be afraid to add a little more salt if needed, it really helps bring out the sweetness of the tomatoes.
- If your tomatoes are quite acidic, stir in a pinch of sugar or a small drizzle of honey to balance the flavour.
- Reserve some of the pasta cooking water before draining. The starchy water helps create a silky sauce that coats the pasta beautifully.
- Leave the sauce chunky for a more rustic finish or blend it until smooth if you prefer.
- Fresh basil is best added at the end to keep its flavour bright and vibrant.
Variations
This simple sauce is easy to adapt depending on what you have to hand.
- Add a pinch of chilli flakes with the garlic for a little heat.
- Stir through some mascarpone or a splash of double cream for a richer sauce.
- Add cooked chicken, or crispy pancetta for extra protein.
What To Serve With Cherry Tomato Pasta Sauce
This fresh tomato sauce works with plenty of different meals.
Try serving it with:
- Spaghetti
- Penne
- Fusilli
- Gnocchi
- Meatballs
- Garlic bread
- Grilled chicken
- Baked salmon
It’s also delicious spooned over baked potatoes or used as a quick pizza sauce.
Storage and Reheating
Allow the sauce to cool completely before transferring it to an airtight container.
Store it in the fridge for up to 3 days, or freeze for up to 3 months.
Reheat gently on the hob or in the microwave until piping hot. If it’s thickened during storage, simply stir in a splash of water or reserved pasta cooking water until it reaches your preferred consistency.
More Pasta Recipes
If you are looking for more easy pasta recipes, check out the following for inspiration;
- Spaghetti Carbonara
- Creamy Garlic Chicken Pasta
- Creamy Tomato Pasta Recipe
- Cheesy Chicken Pasta Bake
- Sausage Pasta Bake
- Chicken and Chorizo Pasta
- Creamy Cajun Chicken and Pasta Recipe
Cherry Tomato Pasta Sauce
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Equipment
Ingredients
- 4 tbsp extra virgin olive oil
- 8 garlic cloves crushed (use fewer if you prefer a milder garlic flavour)
- 600 g cherry tomatoes
- Salt and freshly ground black pepper
- 20 g fresh basil leaves roughly torn
- 40 g grated Parmesan cheese optional
Instructions
- Heat the olive oil in a large frying pan over a medium heat.
- Add the crushed garlic and cook for around 30 seconds to 1 minute until fragrant, taking care not to let it brown. (Frozen crushed garlic works well too.)
- Add the cherry tomatoes, season with salt and black pepper and stir to coat them in the garlic oil.
- Cook for around 5 minutes, stirring occasionally. As the tomatoes begin to soften, gently press them with the back of a wooden spoon or silicone spatula to help release their juices.
- Continue cooking for a further 15 to 20 minutes, stirring occasionally, until the tomatoes have broken down into a rich, chunky sauce. Taste as you go and adjust the seasoning if needed.
- Meanwhile, cook your pasta according to the packet instructions, remembering to reserve a little of the pasta cooking water before draining.
- For a rustic sauce, stir the cooked pasta directly into the tomatoes. If the sauce is a little thick, add a splash of the reserved pasta cooking water until it reaches your preferred consistency.
- For a smoother sauce, blend the tomatoes with the basil leaves and Parmesan, if using, using an immersion blender, a jug blender or a food processor/chopper. Return the sauce to the pan if needed, then toss through the cooked pasta.
- Serve with extra grated Parmesan and a generous grinding of black pepper.
Notes
- If your tomatoes are quite acidic, stir in a pinch of sugar or a small drizzle of honey to balance the flavour.
- If the sauce tastes a little bland, try adding a little more salt, an extra grating of Parmesan or another few torn basil leaves.
- Reserved pasta cooking water is perfect for loosening the sauce and helping it coat the pasta.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.