Last Updated: November 9, 2026
Cherry tomato pasta turns a pint of small tomatoes into a glossy sauce in about 15 minutes. The tomatoes cook in olive oil with garlic until they burst, and a gentle press with a spoon releases their juices into a light sauce that clings to spaghetti or linguine. This recipe serves four, needs only a handful of ingredients, and works best in summer when cherry tomatoes are at their sweetest.
The Burst Tomato Technique
Unlike simmered sauces, burst tomato sauce is cooked quickly over medium heat in a covered skillet. The lid traps steam so the skins split in about 8 minutes. After that, the lid comes off and the juices reduce briefly. Because the tomatoes cook so little, they keep a fresh, bright flavor while the oil becomes flavored with tomato and garlic.
Ingredients
- 12 ounces (340 g) spaghetti or linguine
- 1/3 cup (80 ml) extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 2 pints (about 20 ounces / 570 g) cherry or grape tomatoes
- 1 teaspoon kosher salt, plus extra for the pasta water
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar, only if tomatoes taste tart
- 1/2 cup (about 15 g) fresh basil leaves, torn
- 1/2 cup (50 g) grated Parmesan, plus more to serve
- 1 tablespoon butter, optional
Instructions
- Bring 4 quarts (4 liters) of water to a boil in a large pot. Add 2 tablespoons kosher salt.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the garlic and pepper flakes and cook for 1 minute, stirring, until the garlic is fragrant and just pale gold.
- Add the tomatoes, salt, and pepper. Stir to coat in the oil. Cover and cook for 6 to 8 minutes, shaking the pan occasionally, until most of the tomatoes have burst.
- Drop the pasta into the boiling water and cook until 1 minute short of al dente, according to package directions (usually 8 to 10 minutes).
- Uncover the tomatoes. With the back of a wooden spoon, gently press about half of the remaining whole tomatoes to release their juices. Simmer for 3 to 4 minutes until the sauce is slightly thickened.
- Scoop out 1 cup of the pasta water, then drain the pasta.
- Add the pasta to the skillet along with 1/2 cup of the pasta water. Toss over medium heat for 1 to 2 minutes until the sauce coats the strands, adding more water by the tablespoon if needed.
- Remove from the heat. Stir in the basil, Parmesan, and butter. Taste and adjust the salt. Serve at once.
Tips
- Keep garlic pale. Browned garlic turns bitter. If it darkens quickly, lower the heat or add the tomatoes sooner.
- Use a deep skillet. There needs to be room for the pasta to toss with the tomatoes. A 12-inch skillet with tall sides works well.
- Reserve pasta water. The starch in it helps the oil and tomato juice emulsify into a sauce that clings.
- Do not fully pop everything. Leave about a third of the tomatoes whole for texture contrast.
- Add the cheese off the heat. This prevents it from clumping into strings.
- Taste the tomatoes. A pinch of sugar rescues pale off-season tomatoes, but it is unnecessary for ripe ones.
Variations
| Version | Add or Swap |
|---|---|
| Burrata | Top each bowl with torn burrata or fresh mozzarella and extra basil. |
| Shrimp | Sauté 1 pound peeled shrimp in a separate pan for 2 minutes per side and add at the end. |
| Sausage | Brown 8 ounces crumbled Italian sausage before adding the garlic. |
| Lemon and ricotta | Add the zest of 1 lemon and dollops of ricotta before serving. |
| Olive and caper | Stir in 1/4 cup sliced olives and 1 tablespoon capers with the tomatoes. |
| Greens | Fold in 3 cups baby spinach or arugula with the pasta so it wilts. |
| Vegan | Replace Parmesan and butter with toasted breadcrumbs and a bit more oil. |
Choosing a Pasta Shape
Long strands such as spaghetti, linguine, or bucatini show off the glossy coating well. Short shapes like penne, rigatoni, or fusilli catch the bursting tomato pieces in their ridges and hollows. Use the same amount, 12 ounces dry, whichever you choose. Adjust the cooking time to the package directions.
Roasted Cherry Tomato Alternative
For a sweeter, jammier sauce, toss the tomatoes with 3 tablespoons olive oil, garlic, and salt on a rimmed baking sheet and roast at 425°F (220°C) for 20 to 25 minutes until blistered. Scrape everything into a skillet, press lightly, and toss with the cooked pasta and pasta water as above.
Storage and Reheating
This dish is best eaten fresh, because the sauce is thin and the pasta absorbs it as it sits. Leftovers keep in the refrigerator in a covered container for up to three days. Reheat in a skillet over medium heat with a splash of water or olive oil, tossing until warmed, about 3 to 4 minutes. The microwave also works: cover and heat in 45-second bursts, stirring between each.
The tomato sauce alone, made without pasta, can be stored separately for four days or frozen for two months. Reheat it and toss with freshly cooked pasta for a near-instant meal.
FAQ
Can I use grape tomatoes instead of cherry tomatoes?
Yes. Grape tomatoes are slightly firmer and take about 1 to 2 minutes longer to burst, but the results are very similar.
Why is my sauce watery?
The tomatoes may have released more liquid than expected. Simmer uncovered for another 2 to 3 minutes, then toss the pasta in the pan so the starchy pasta water and cheese thicken it.
Can I use canned cherry tomatoes?
Canned cherry tomatoes are fine in a pinch, but the burst method is meant for fresh ones. If using canned, skip the covered step and simmer 10 minutes.
Should I peel the tomatoes first?
No. The skins split on their own and fold into the sauce.
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