A 10 minute insanely delicious buttery cherry tomato pasta recipe with garlic and basil. A quick weeknight dinner that will become a staple! The secret weapon is using sticky balsamic, it is a dream mixed into the garlicky butter base. Mixed with sweet bursting cherry tomatoes and fresh basil, this is a summery pasta dish that comes together in the time it takes to cook your pasta.
Hi! I am updating this cherry tomato pasta because honestly I just wanted to make it again, it is a favorite pasta of mine. It's based on a really old Donna Hay recipe. Fresh cherry tomatoes are cooked in a buttery balsamic sauce and it's just so damn tasty.
It's a great and simple recipe for the warmer months as it takes advantage of tomatoes at their peak and it doesn't involve much time in the kitchen. Pop your pasta on to boil, open a crisp bottle of wine and you'll be twirling the pasta in 10 minutes!
Ingredients
Butter - I mostly use unsalted butter when cooking so I can control the seasoning but I actually use salted here. Use whatever you have on hand.
Garlic cloves - Use fresh cloves if you can, the flavor is much better.
Balsamic glaze - So this is different to balsamic vinegar. It is a really thick sticky consistency and is readily available at supermarkets. You could use balsamic vinegar too but the sauce won't be as thick or sweet.
Cherry tomatoes - sweet perfect little tomatoes that are SO perfect with balsamic and butter. I make a little cut in half of the amount of tomatoes and squeeze the seeds out, totally optional! Grape tomatoes would be perfect too.
Fresh herbs - I finish with basil leaves and they need to be added at the last moment as the leaves can go soggy and discolor easily. You could use flat leaf parsley also.
OPTIONAL - I added half a ball of burrata to the top and drizzle with some extra virgin olive oil.
What is balsamic glaze?
Balsamic glaze is essentially a reduced down version of balsamic vinegar with sweetness added. It's really thick and sticky and I actually love drizzling it over other pasta dishes like my Roast Pumpkin Agnolotti.
I can find it at my local supermarket really easily, it's not really a specialty ingredient. Try and find it but if you can't you can actually make your own really easily by reducing down balsamic vinegar with some honey.
Expert tips:
- Squeeze the tomato seeds out. A little extra step is making a small cut in each cherry tomato and squeezing the seeds out. makes the sauce less watery.
- Weigh your pasta portions. It's a 1 minute job and means you'll have the perfect pasta to sauce ratio. My golden rule is 100 grams dry pasta per person or 300 grams fresh per person.
- Undercook dried pasta by a minute from package instructions so it can finish cooking in the sauce and still be al dente. Don't forget to reserve a cup of the pasta cooking water before draining.
- Salt your pasta water REALLY well. It is wild how much of a difference it makes. For two people I use about 1.75L of water and use a good tablespoon of sea salt. If you use kosher salt, it's less salty so you might need 2 tablespoons.
- Don't overcook the tomatoes. They only need a few minutes in the pan, you don't want them getting really mushy.
How to make this recipe
The full recipe for this delicious pasta, ingredient list and a short tutorial video are in the recipe card below.
Get a pot of well salted water on to boil and cook your pasta, undercooking by a minute so it can bubble in sauce at the end.
ONE: Melt the butter over medium heat in a large pan and when just starting to sizzle, add the garlic. Cook for 30 seconds - 1 minute.
TWO: Add the balsamic and whisk together.
THREE: Add the tomatoes and cook gently for about 3 minutes. Don't overcook!
FOUR: Add ¼ cup pasta water and whisk well. I love using a flat whisk for this.
FIVE: Add your cooked pasta in, toss well and let it gently bubble away for 1 - 2 minutes on a low heat. I use tongs to transfer pasta directly into sauce from water.
SIX: Add the fresh basil leaves and serve straight away. Season to taste with salt and black pepper.
What pasta shape is best?
I love using a long pasta shape with this delicious sauce, I feel like it suits the twirling. But, you know me, I don't like any kind of pasta rule so please use whatever you like!
If you feel like making some fresh pasta, make sure you use my easy homemade pasta dough recipe. It's fool proof! You could cut it into some simple homemade pappardelle, which would be PERFECT with this sauce.
I love hand rolled shapes made from a semolina pasta dough and my homemade orecchiette or hand rolled gnocchi sardi would also be delish.
Why pasta water is your best friend!
You'll hear me harp on about the magic that is starchy pasta water in 99% of my recipes. It really is a key ingredient in every sauce I make. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta. I couldn't make a sauce without it.
I never EVER drain my pasta in a colander, I always transfer it directly to the sauce using a spider strainer. That way the pasta pot full of water is left there for you to ladle in as you need. if you have seen my reels on instagram you'll notice my sauces are SAUCY.
Pasta soaks up liquid so quickly so I add enough pasta water to make it quite liquidy. By the time I serve into bowls and take to the table it hasn't dried up. You'll get to know what the right consistency is with some practice, you can't go wrong though I promise!
Recipe FAQs
Yes! You definitely can, you might need to add a teaspoon of sugar or honey to add a bit of sweetness and your sauce will be a touch thinner.
A great idea if you are in winter. You won't need to cook them for as long, as canned tomatoes are already so soft. Try and use fresh if you can!
I think this is a great vegetarian recipe but if you want to add some protein some grilled chicken would be great on top.
If you have leftovers I am low key judging you! It will keep in an airtight container in the fridge for 2 - 3 days.
Want some other dishes to try?
If you loved this 10 minute cherry tomato pasta I have lots of recipes for all kinds of sauces as well as pasta making techniques. My recent Eggplant Pasta is a must try and my Creamy Tomato Pasta is an absolute staple. For something different but still great for warm days, put my Pasta Primavera on the list, the whole family will love it.
Made this pasta sauce and loved it?
I would love it so much if you could leave me a review below! Also, if you take a photo make sure you tag me on instagram so I can see it!
Recipe
10 Minute Cherry Tomato Pasta with Garlic and Basil
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Ingredients
- Pasta 200 grams dried or 300 grams fresh
- 70 grams butter cubed
- 3 cloves garlic finely chopped
- 3 tablespoons balsamic glaze
- 400 g cherry tomatoes see notes
- 1 cup loosely packed basil leaves
- Salt and pepper to taste
- Parmesan to serve
- Optional burrata to top
Instructions
- Get your pasta cooking in a pot of well salted boiling water.
- When your pasta has about 6 mins left, get the sauce going.
- Melt the butter over medium heat and when just starting to sizzle, add the garlic and cook for 30 seconds or so.
- Add the balsamic glaze and give it a good mix.
- Add the tomatoes in and let them gently cook for 3 - 4 mins, giving the pan a good toss every now and then. Don't cook any longer than that as you don't want them going really mushy.
- Add ¼ cup of pasta water and mix. I like to shove the tomatoes to the edges of the pan so I can give the liquid a really good whisk to emulsify.
- Add the cooked pasta straight in and toss. Check for seasoning, add a pinch of salt if needed.
- Let it gently bubble away for 1-2 mins over a low heat. Add more pasta water if you need to loosen.
- Add the basil leaves in right before serving and serve with freshly grated parmesan and some burrata if you feel like it!
Terry says
I made this last night for some griends and it was sooo good!!! The quickest and easiest pasta recipe ever! Definitly cooking this again and again. I can't wait to try more of your recipes.
Emilie Pullar says
So glad you enjoyed Terry! 🙂
Melissa Milner says
Our household easy quick dinner go to! Love this recipe.
Grace says
This was SO good!!! Literally the longest part was cutting tomatoes open. The balsamic was such a nice flavour, such a nice vegetarian option! Thank you!
Tanya H. says
This took no time at all! The balsamic glaze makes it so flavourful.
Emilie Pullar says
Thanks so much for making it Tanya!! 🙂
Caitlin says
Another killer recipe from Emilie. So flavorful, so easy. Will be making a million more times. Grocery only had black truffle burrata but not mad about it, took it to another level! Love, love, love every recipe I ever make of Emilie's.
LD says
So tasty!!!
Emilie Pullar says
Thanks so much for making! 🙂
Michelle says
Midweek game changer. It comes together in literal minutes and has such a depth of flavour you'd think you had been cooking for an hour. Don't sleep on the burrata! And also don't think you know better than Emilie and cook the tomatoes too long- trust in the recipe! (Or so I've learnt)
Rosie says
Another insanely easy and delicious recipe. Highly recommend.
Connie O’Conor says
I made this last night and it was absolutely delicious. The instructions were clear and the tips so helpful (squeezing the tomato seeds out of half of them was something I would never have thought of). I’m not a confident cook but your recipes look so inviting and are so carefully thought out. It makes what must have been a long testing and perfecting process look easy. The sauce was delicious and silky and my partner loved it. Already excited to make the creamy leek pasta next. Thank you!
Emilie Pullar says
Hi Connie, thanks so much for making and so glad you loved it!! 🙂
Manuela says
This is the go to in a rush dinner and oh so comforting
Maddy says
Absolutely delicious and so easy to make. the burrata is a must! 🙂
Emilie Pullar says
Hi Maddy! Thanks so much for making! The burrata really isn't optional haha
Christine says
I knew as soon as I saw this on your Instagram that I had to make it this week. Finally got some balsamic last night so tonight was the night! This recipe did not disappoint. Creamy, tangy, fresh & delicious. And so quick and simple to throw together. It will definitely be going on regular rotation. Thanks so much!!!
Emilie Pullar says
Hi Christine! Thanks so much for making it! So glad you enjoyed, it's one of our faves at home 🙂