Introduction

Oh, the magic of a simple weeknight meal! Remember those evenings when you’re craving something delicious, comforting, and utterly fuss-free? This cherry tomato sauce pasta is exactly that. It’s the kind of recipe that makes you feel like a kitchen wizard, whipping up something truly special without breaking a sweat. I’ve made this countless times when I’ve had a busy day, and it never disappoints. It’s like a little burst of sunshine on your plate, and the aroma alone is enough to make your home feel extra cozy.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at about 20 minutes. Perfect for those “what’s for dinner?!” moments.
Easy: Minimal chopping, simple steps, and hardly any clean-up. It’s practically foolproof!
Giftable: While the sauce itself is best enjoyed fresh, the idea of having ingredients on hand to make this quickly is a gift in itself. Imagine a lovely jar of good olive oil and some dried pasta!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone seems to adore this bright, flavorful pasta. It’s a guaranteed hit!

Ingredients

Gathering your ingredients is the first step to culinary bliss. Here’s what you’ll need for this delightful cherry tomato sauce:

¼ cup (60 ml) olive oil: Use a good quality extra virgin olive oil. It makes a difference in the flavor!
5 large garlic cloves, smashed: Don’t mince them! Smashing releases their flavor beautifully without burning too quickly.
⅛ teaspoon crushed red pepper (or to taste): Just a little pinch for a gentle warmth. You can always add more if you like it spicy!
4 cups (623 g) cherry tomatoes: The star of the show! They’ll burst and create a naturally sweet and tangy sauce.
½ teaspoon table salt: To enhance all those lovely flavors.
¼ teaspoon freshly cracked black pepper: Freshly cracked always tastes better, in my opinion.
½ teaspoon granulated sugar (optional, as needed): This is your little secret weapon to balance out any tartness from the tomatoes. Only add if you feel it needs it.
10 large basil leaves, torn: Fresh basil is key for that classic Italian aroma and taste. Tear them, don’t chop, to release their oils.
8 oz (226 g) pasta for serving: Your favorite kind! Spaghetti, linguine, or even penne work wonderfully.
Parmesan cheese for serving (optional): Because what’s pasta without a little sprinkle of cheesy goodness?

How to Make It

Alright, let’s get cooking! This is where the magic happens.

Start with the aromatics: Grab a large skillet and pour in your olive oil. Heat it over medium heat. Once it’s warm, add your smashed garlic cloves and that pinch of crushed red pepper. Give it a gentle stir and let it cook for about 1 minute until you can smell that wonderful garlic aroma. Keep an eye on it – we want fragrant, not burnt garlic!
Tomatoes go in: Now, toss in those beautiful cherry tomatoes, along with the salt and black pepper. Give everything a good stir. Let them cook, stirring occasionally, for about 10-15 minutes. You’ll start to see them soften and, oh yes, they’ll begin to burst and release all their juicy goodness.
Create the sauce: This is the fun part! Using the back of your spoon or a spatula, gently mash some of those softened tomatoes against the side of the pan. This helps create that lovely, rustic sauce. If your tomatoes are tasting a bit too tart, this is when you can stir in that optional sugar to bring everything into perfect balance.
Add the fresh basil: Tear your basil leaves and stir them into the sauce. The heat will release their fragrant oils, making your kitchen smell absolutely divine.
Cook the pasta: While your sauce is simmering, cook your pasta according to the package directions. Once it’s perfectly al dente, drain it well. Don’t rinse it! The starch on the pasta helps the sauce cling beautifully.
Toss and serve: Add the drained pasta right into the skillet with your gorgeous cherry tomato sauce. Toss everything together gently until all the pasta is coated. Serve it up immediately in bowls, and if you’re feeling fancy, sprinkle with some grated Parmesan cheese. Enjoy your amazing creation!

Substitutions & Additions

This recipe is fantastic as is, but feel free to play around and make it your own! Here are a few ideas:

Add veggies: Sauté some chopped onion or bell pepper with the garlic for extra flavor and texture. A handful of spinach wilted in at the end is also delicious!
Spice it up: If you love heat, increase the crushed red pepper, or even add a pinch of red pepper flakes when you add the tomatoes.
Herbal notes: A sprig of fresh thyme or a pinch of dried oregano added with the tomatoes can add another layer of flavor.
Creamy dream: For a touch of richness, stir in a tablespoon or two of heavy cream or a dollop of mascarpone cheese at the very end.
Lemon zest: A little finely grated lemon zest stirred in with the basil adds a bright, fresh finish.

Tips for Success

A few little tricks can make this already easy recipe even better:

Don’t burn the garlic: This is the most important tip! Keep the heat on medium and watch it closely. Burnt garlic tastes bitter.
Use ripe tomatoes: The riper and juicier your cherry tomatoes, the better your sauce will be.
Taste and adjust: Everyone’s palate is different. Taste your sauce before adding it to the pasta and adjust salt, pepper, or sugar as needed.
Prep ahead: You can totally smash your garlic cloves and tear your basil leaves ahead of time, making the cooking process even faster.
Pasta water is your friend: If your sauce seems a little too thick when you toss it with the pasta, add a splash of the reserved pasta cooking water. The starch in the water will help the sauce emulsify and cling to the pasta.

How to Store It

Leftovers? Lucky you! This cherry tomato sauce pasta is best eaten fresh, but if you do have any remaining, you can store it:

In the refrigerator: Let the pasta and sauce cool completely, then transfer it to an airtight container. It should stay good in the fridge for up to 2-3 days.
Reheating: Gently reheat in a skillet over low heat, adding a splash of water or olive oil if it seems dry. You can also reheat it in the microwave.

FAQs

Got questions? I’ve got answers!

Can I make this sauce ahead of time?

Yes! You can make the tomato sauce portion (steps 1-4) a day or two in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the sauce in a skillet and then toss with freshly cooked pasta.

What kind of pasta is best for this sauce?

This sauce is incredibly versatile! It coats long pastas like spaghetti, linguine, or bucatini beautifully. It also works wonderfully with shorter shapes like penne, fusilli, or farfalle, which can catch little bits of tomato and basil.

Can I freeze this cherry tomato sauce?

While you can freeze the sauce itself, the texture of the tomatoes might change a bit upon thawing. It’s generally best enjoyed fresh or stored in the refrigerator.

20-Minute Cherry Tomato Sauce Pasta

A quick, easy, and delicious weeknight pasta dish featuring a vibrant homemade cherry tomato sauce, perfect for busy evenings.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Servings 4

Equipment

Large skillet
Spoon for mashing tomatoes
Spatula for mashing tomatoes
Pot for cooking pasta
Colander for draining pasta
bowls for serving

Ingredients

For the Sauce

0.25 cup olive oil good quality extra virgin
5 large garlic cloves smashed
0.125 teaspoon crushed red pepper or to taste
4 cups cherry tomatoes
0.5 teaspoon table salt
0.25 teaspoon black pepper freshly cracked
0.5 teaspoon granulated sugar optional, as needed
10 large basil leaves torn

For Serving

8 oz pasta your favorite kind
Parmesan cheese optional

Instructions

Start with the aromatics: Grab a large skillet and pour in your olive oil. Heat it over medium heat. Once it's warm, add your smashed garlic cloves and that pinch of crushed red pepper. Give it a gentle stir and let it cook for about 1 minute until you can smell that wonderful garlic aroma. Keep an eye on it – we want fragrant, not burnt garlic!
Tomatoes go in: Now, toss in those beautiful cherry tomatoes, along with the salt and black pepper. Give everything a good stir. Let them cook, stirring occasionally, for about 10-15 minutes. You'll start to see them soften and, oh yes, they'll begin to burst and release all their juicy goodness.
Create the sauce: This is the fun part! Using the back of your spoon or a spatula, gently mash some of those softened tomatoes against the side of the pan. This helps create that lovely, rustic sauce. If your tomatoes are tasting a bit too tart, this is when you can stir in that optional sugar to bring everything into perfect balance.
Add the fresh basil: Tear your basil leaves and stir them into the sauce. The heat will release their fragrant oils, making your kitchen smell absolutely divine.
Cook the pasta: While your sauce is simmering, cook your pasta according to the package directions. Once it's perfectly al dente, drain it well. Don't rinse it! The starch on the pasta helps the sauce cling beautifully.
Toss and serve: Add the drained pasta right into the skillet with your gorgeous cherry tomato sauce. Toss everything together gently until all the pasta is coated. Serve it up immediately in bowls, and if you're feeling fancy, sprinkle with some grated Parmesan cheese. Enjoy your amazing creation!

Notes

This recipe is fast, easy, and crowd-pleasing. Use ripe tomatoes for the best flavor. Adjust seasoning to your taste. The reserved pasta water can be used to loosen the sauce if needed.