Easy Pasta With Cherry Tomatoes

Pasta with cherry tomatoes is a classic Italian dish celebrating the fresh summer ingredients. It is a quick, easy, and satisfying meal.

• Why You’ll Love This Pasta Recipe
• Ingredients Required
• How To Make Tomato Pasta
• Serving Suggestion
• My Tried and True Tips
• More Pasta Recipes
• Pasta with Cherry Tomatoes

Pasta with cherry tomatoes is beloved for its simplicity, versatility, and ability to capture the essence of Italian cuisine with just a handful of ingredients. It’s a perfect example of how quality ingredients can result in a dish that’s both comforting and delicious.

As the name suggests, the dish requires cooking pasta to al dente perfection and then tossing it with burst cherry tomatoes that are sautéed with garlic, olive oil, and herbs. The juices of tomatoes combined with olive and garlic become the delicate sauce for the pasta. Each bite is a celebration of the vibrant flavours of summer.

Why You’ll Love This Pasta Recipe

This tomato pasta recipe is quick and easy. You don’t have to do like making an elaborate sauce or baking or too much chopping. Save this pasta recipe for a quick weeknight dinner.

The prep time is minimal. The only work on your prep to-do list is to slice the tomatoes and chop the herbs.

Pasta recipe with less than 10 ingredients. That’s it. Again, this is the recipe you need for tomato season.

A vegetarian dinner for the family. This is a wholesome, fulfilling vegetarian dish that can be vegan too if you skip adding cheese before serving.

Ingredients Required

• Heirloom Cherry Tomatoes are best for this pasta recipe. They can be different colours and variety.
• Pasta : I always prefer spaghetti in this tomato pasta recipe but can substitute it with another long pasta like fettuccine, bucatini or tagliatelle.
• Garlic is the key flavour and as a family we love it. You can either mince or slice garlic.
• Fresh Herbs like fresh basil, parsley or chives add so much freshness.
• Seasoning : Oregano, Chilli Flakes, Salt, Pepper
• Olive Oi l: Use good quality extra virgin olive oil for a delicious flavour and taste.
• Cheese : Sprinkle shaved or grated Parmesan cheese right before serving the pasta. Skip cheese for a vegan pasta with Cherry Tomatoes.

How To Make Tomato Pasta

Cook Pasta

• Boil a pot of salted water and cook your pasta according to the package instructions until it’s just al dente.
• Remember, you want your pasta to have a slight bite to it, as it will continue to cook slightly when combined with the sauce.
• Reserve ¼ of boiled pasta water to make a silky sauce.

Prepare Cherry Tomato Sauce

• While the pasta is cooking, heat olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté until fragrant, being careful not to let it brown.
• Once the garlic is aromatic, add the halved cherry tomatoes to the skillet. Season them with salt.

• Let them cook for a few minutes, allowing them to soften and release their juices. You want them to be slightly blistered but still retain their shape.
• Add boiled pasta water, oregano, chilli flakes, pepper, half of fresh basil leaves, and simmer for 2 minutes.

Final Assembly

• Using tongs or a slotted spoon, transfer the cooked pasta directly from the pot to the skillet with the cherry tomatoes. Or you can drain it and then transfer via colander.
• Toss the pasta and cherry tomatoes, ensuring that each strand is coated in the luscious sauce. Add torn basil leaves. Give everything a gentle stir, allowing the flavours to meld together.
• Right before serving, sprinkle grated or shaves Parmesan cheese on each plate of pasta. You can drizzle extra virgin olive oil also.

Serving Suggestion

Pasta with cherry tomatoes is a comforting, fulfilling meal in itself. Enjoy it with slices of artisanal bread wipe off all the delicious garlicky tomato sauce. You can also serve it with an Italian chopped salad or a simple vegetable side dish like air fryer green beans or broccoli stir fry .

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in the microwave or in a skillet over low to medium heat on the stove.

The tomato sauce (without the pasta) can be stored in the fridge up to 3 days or frozen for 1 month. Let it cool to room temperature before storing it.

My Tried and True Tips

• Use ripe tomatoes that are not too much sour in taste and are juicy.
• You can cook pasta and the tomatoes simultaneously. I like to to cook them side by side saving lot of time . You can always turn off the tomatoes if they are ready before the spaghetti. Using tongs transfer spaghetti directly into the tomato sauce pan.
• Boiled Pasta Water. One ladle of it and the whole sauce comes together beautifully. It gives a lusciousness to the sauce. If the pasta seems a bit dry, pasta water helps to loosen it up.
• Taste the pasta. It’s a great idea to taste the tomatoes before you add the spaghetti and see if you want to adjust the seasonings then.

More Pasta Recipes

• Pasta Soup
• Basil Pesto Pasta
• Fusilli Pasta Caprese
• Spaghetti with Shrimps
• Greek Orzo Pasta Salad
• Classic Tomato Sauce Pasta
• Stir Fry Pasta with vegetables

Ingredients

• ▢ 250 gram spaghetti
• ▢ ⅛ Cup extra virgin olive oil
• ▢ 1 tablespoon minced garlic
• ▢ 200 gram heirloom cherry tomato, cut into halves
• ▢ 1 teaspoon sea salt or to taste
• ▢ ¼ Cup boiled pasta water
• ▢ 1 teaspoon oregano
• ▢ ½ teaspoon red chilli flakes
• ▢ crushed black pepper to taste
• ▢ Handful of basil, roughly chopped
• ▢ ¼ Cup grated parmesan cheese

Instructions

Cook Pasta

• Boil a pot of salted water and cook your pasta according to the package instructions until it’s just al dente.
• Remember, you want your pasta to have a slight bite to it, as it will continue to cook slightly when combined with the sauce.
• Reserve ¼ of boiled pasta water to make a silky sauce.

Prepare Cherry Tomato Sauce

• While the pasta is cooking, heat olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté until fragrant, being careful not to let it brown.
• Once the garlic is aromatic, add the halved cherry tomatoes to the skillet. Season them with salt.
• Let them cook for a few minutes, allowing them to soften and release their juices. You want them to be slightly blistered but still retain their shape.
• Add boiled pasta water, oregano, chilli flakes, pepper, and simmer for 2 minutes.

Final Assembly

• Using tongs or a slotted spoon, transfer the cooked pasta directly from the pot to the skillet with the cherry tomatoes. Or you can drain it and then transfer via colander.
• Toss the pasta and cherry tomatoes, ensuring that each strand is coated in the luscious sauce. Add torn basil leaves. Give everything a gentle stir, allowing the flavours to meld together.
• Right before serving, sprinkle grated or shaves Parmesan cheese on each plate of pasta. You can drizzle extra virgin olive oil also.
• Serve pasta with cherry tomatoes with a slice of artisanal bread.

Recipe Notes:

• Don’t overcook the pasta. Double check the recommended cook time on the package. The pasta should be al dente and have some bite to it.
• Taste the sauce before adding the pasta. If required add more salt or seasoning.
• After adding the pasta, do not cook the dish for too long. Once everything combined and pasta absorbs the sauce, turn off the heat.
• Use Italian basil and not Thai or Asian Basil. Both have a different taste and aroma.
• This pasta recipe works best with small size tomatoes or particularly cherry tomatoes. However, you can substitute them with any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them.

Nutrition

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Pasta with Cherry Tomatoes

Equipment

• cast iron skillet
• stockpot or saucepan

Ingredients

• 250 gram spaghetti
• ⅛ Cup extra virgin olive oil
• 1 tablespoon minced garlic
• 200 gram heirloom cherry tomato, cut into halves
• 1 teaspoon sea salt or to taste
• ¼ Cup boiled pasta water
• 1 teaspoon oregano
• ½ teaspoon red chilli flakes
• crushed black pepper to taste
• Handful of basil, roughly chopped
• ¼ Cup grated parmesan cheese

Instructions

Cook Pasta

• Boil a pot of salted water and cook your pasta according to the package instructions until it’s just al dente.
• Remember, you want your pasta to have a slight bite to it, as it will continue to cook slightly when combined with the sauce.
• Reserve ¼ of boiled pasta water to make a silky sauce.

Prepare Cherry Tomato Sauce

• While the pasta is cooking, heat olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté until fragrant, being careful not to let it brown.
• Once the garlic is aromatic, add the halved cherry tomatoes to the skillet. Season them with salt.
• Let them cook for a few minutes, allowing them to soften and release their juices. You want them to be slightly blistered but still retain their shape.
• Add boiled pasta water, oregano, chilli flakes, pepper, and simmer for 2 minutes.

Final Assembly

• Using tongs or a slotted spoon, transfer the cooked pasta directly from the pot to the skillet with the cherry tomatoes. Or you can drain it and then transfer via colander.
• Toss the pasta and cherry tomatoes, ensuring that each strand is coated in the luscious sauce. Add torn basil leaves. Give everything a gentle stir, allowing the flavours to meld together.
• Right before serving, sprinkle grated or shaves Parmesan cheese on each plate of pasta. You can drizzle extra virgin olive oil also.
• Serve pasta with cherry tomatoes with a slice of artisanal bread.

Notes

• Don’t overcook the pasta. Double check the recommended cook time on the package. The pasta should be al dente and have some bite to it.
• Taste the sauce before adding the pasta. If required add more salt or seasoning.
• After adding the pasta, do not cook the dish for too long. Once everything combined and pasta absorbs the sauce, turn off the heat.
• Use Italian basil and not Thai or Asian Basil. Both have a different taste and aroma.
• This pasta recipe works best with small size tomatoes or particularly cherry tomatoes. However, you can substitute them with any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them.

Nutrition

This baby potato curry is also known as dahi wale aloo – a pure vegetarian Indian curry without onion, garlic, and tomato. Be sure to watch the video!

• The Potatoes for Curry
• The Achari Flavour
• Ingredients Required
• Watch Potato Curry Video
• Serving Suggestion
• My Tried and True Tips
• More Indian Curry Recipes
• Baby Potato Curry Recipe

Do we love potatoes? I think that would be an understatement. As a proud Indian family, we eat potatoes in various delicious forms at least thrice a week. And that explains the reason for so many potato recipes on my blog as well as in my upcoming cookbook .

This dahi potato curry is one of our weekday staples. Simple, delicious, and flavoursome are some words that perfectly define this curry recipe. And the best part is there is no chopping involved.

More Reasons To LOVE Dahi Wale Aloo

• purely vegetarian
• easy to customize
• gluten and nut free
• no onion/garlic/tomato

The Potatoes for Curry

I use tiny baby potatoes for this curry recipe. These baby potatoes are perfect for making a salad or spicy South Indian-style potato masala fry .

You can use regular-size potatoes as I do for my Mathur Style Aloo Sabzi ; cut them into quarters or chunks.

Parboil potatoes in a pressure cooker for 1 – 2 whistles, and an instant pot , it takes 2 minutes at high pressure. Peel off the skin, and proceed with the curry recipe instructions.

The Achari Flavour

In India, the term ‘achari’ is used to describe any dish like achari paneer tikka or bharwa baingan with a taste and aroma similar to a pickle.

In this potato curry, the Indian-style achari flavour comes from mustard oil, nigella seeds (kalonji), mustard seeds, fenugreek seeds, dried red chilies, and cumin seeds. The addition of whisked curd gives curry a perfect touch of sourness.

You can add a little teaspoon of achaar masala (pickle spice mix) to the curry to make it even more delicious.

Ingredients Required

Apart from potatoes, you need these ingredients to make dahi wale aloo.

• Curd: Make sure it is room temperature and not cold.
• Whole Spices: Bay Leaf, Dried Red Chilies, Cumin Seeds, Mustard Seeds (rai), Fenugreek Seeds (methi dana), Nigella Seeds (kalonji), Dried Fenugreek Leaves (Kasuri Methi)
• Spice Powder: Red Chili Powder, Turmeric Powder, Coriander Powder, Asafoetida (Hing)
• Mustard Oil: It gives a delicious taste and achari flavour to the potato curry. You can substitute it with refined oil or vegetable oil.
• Other Ingredients: Ginger Paste, Water, Salt

Watch Potato Curry Video

Serving Suggestion

Baby Potato Curry is an Indian main-course dish.

Serve this curry with chapati, paratha, atta poori , or spinach poori for a delicious Indian-style festive meal. It tastes delicious with basmati rice as well.

Store the leftover in the refrigerator for 3 – 4 days. Reheat in a microwave or stovetop pan before serving.

My Tried and True Tips

• Boil potatoes for 1 – 2 whistles only. They should remain al-dente with firm flesh. DO NOT boil them for too long.
• Make sure the potatoes turn crisp and golden before adding curd.
• Whisk curd nicely to a smooth consistency. Otherwise, the potato curry will have tiny lumps of curd.
• Add whisked curd slowly and steadily while stirring the curry with the other hand. This ensures there are no lumps of curd in the curry.
• Add salt towards the end. So that the curd doesn’t split or spoil. I learned this trick from my mother, which works like a charm.
• Ensure the curd is at room temperature and not straight out of the refrigerator before adding to the potato curry.

More Indian Curry Recipes

• Dum Aloo
• Egg Curry
• Lobia Masala
• Aloo Ki Sabzi
• Paneer Curry
• Chicken Curry
• Shahi Soya Curry
• Cauliflower Curry

Ingredients

• ▢ 250 gram baby potato
• ▢ 1 Cup curd (dahi)
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon coriander powder (dhaniya powder)
• ▢ ⅛ Cup mustard oil
• ▢ 1 bay leaf
• ▢ 2 dried red chilies
• ▢ ¼ teaspoon fenugreek seeds (methi dana)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 1 teaspoon mustard seeds (rai)
• ▢ 1 teaspoon nigella seeds ( kalonji)
• ▢ ¼ teaspoon hing (asafoetida)
• ▢ 1 tablespoon grated ginger
• ▢ 1 ¼ Cup water
• ▢ 1 ¼ teaspoon salt or to taste
• ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
• ▢ 2 tablespoon chopped corriander

Instructions

• Parboil the baby potato in a pressure cooker or instant pot. Peel off the skin. Set them aside.
• Combine curd, red chili powder, turmeric powder, coriander powder, and ¼ cup water. Whisk to a smooth, lump free consistency. Set it aside.
• Heat oil in a skillet. Once the oil starts fuming, reduce the heat to low. Add bay leaf, red chilies, mustard seeds, fenugreek seeds, asafoetida, cumin, ginger, and nigella seeds. Fry for 20 – 30 seconds to release the aroma of spices.
• Next, add the boiled potato. Stir fry them over high heat till crisp and golden.
• Add 1 cup of water, stir to combine, cover, and bring the curry to a quick boil.
• Now, with one hand, slowly add the whisked curd while with another stir the curry using a wire whisk. This step ensures there is no lump formation.
• Allow the curry to simmer over low heat. Once the curry starts boiling, add salt, kasuri methi, and stir to combine. Simmer over low heat for 2 – 5 minutes. Not more than that.
• Garnish the potato curry with chopped coriander.
• Serve dahi potato curry with paratha or poori.

Recipe Notes:

• Use plain, unflavored, unsweetened curd for this curry recipe.
• If the curd is too thick, add ¼ cup to ½ cup of water while whisking.

Nutrition

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