One Pot Burst Cherry Tomato Pasta

Name: One Pot Burst Cherry Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 Tablespoons olive oil; ½ cup finely diced sweet onion; 1 ½ teaspoons salt; ¼ teaspoon black pepper; 3-4 cups cherry tomatoes; 3 cloves garlic (finely sliced or minced); 5 cups low-sodium chicken broth or vegetable broth; 1 pound long dry pasta (such as bucatini, thick or thin spaghetti or fettuccine (see additional notes)); 2 Tablespoons unsalted butter; 2 Tablespoons heavy cream; 1 cup packed fresh basil leaves; 1 lemon (juiced); optional toppings: grated parmesan cheese (fresh basil and/or red pepper flakes)

Packed with the flavors of fresh tomatoes, basil, and garlic– there's so much to love about this burst cherry tomato pasta. Ready in 25 minutes and comes together in 1 pot, it's a quick option for busy weeknights. Pair with baked salmon, chicken, or enjoy on its own.

burst cherry tomato pasta in a bowl topped with tomatoes and basil on a white table with a napkin.

It's no secret that I love to create simple dinner recipes. There's something incredibly rewarding about making a recipe from scratch– whether it's baked chicken meatballs, one pan lasagna, pineapple teriyaki chicken, or pesto shrimp, these dishes are not only low-effort, minimal time, they are also bursting with flavor. 😉 This burst cherry tomato pasta is no different. It's a must-make in the summertime when fresh tomatoes are in season that will certainly win the hearts of those that try it.

Why You'll Love This Cherry Tomato Pasta Recipe

Quick and easy– done in just 25 minutes!
Made in 1 pot & minimal prep needed
Bursting with fresh ingredients like tomatoes, basil and onion
Creamy and comforting without being heavy
The tomatoes can be made ahead of time (& can even freeze them!)
Perfect for a weeknight dinner and fancy enough for guests
Can we served as a side or main dish

ingredients for burst cherry tomato pasta in bowls on a white table.

Ingredients You Need & Possible Substitutions

This burst tomato pasta packs a lot of flavor. The recipe is incredibly versatile, so customize it to your taste preferences. Here are some details about the ingredients and possible substitutions:

Tomatoes: You can use small tomatoes (like cherry or grape) or larger tomatoes– whichever you have on hand. I usually use grab cherry tomatoes and chop up any large tomatoes I have that need to be used.
Pasta: I prefer to use spaghetti or bucatini, but you can use your favorite long or short pasta. Keep in mind that the cook time will vary based on the type of pasta you use.
Basil: The fresh basil adds freshness and works well with the tomatoes. Using fresh basil is always recommended, but you can use dried if needed. If you don't have or like basil, you can also toss in a handful of fresh parsley.
Chicken Broth: Cooking the pasta in chicken broth adds incredible flavor and helps create a lighter creamy sauce– you can also use vegetable broth to keep this vegetarian. For either, I recommend low-sodium. If you don't have either, you can use water however it may be more bland so you might need an extra pinch of salt and pepper.
Olive Oil: I typically use extra virgin olive oil, but you can use your preferred type of oil like avocado oil.
Onion & Garlic: The onion and garlic work incredibly well together, especially when paired with basil. Sometimes I add a little extra garlic because I love it so much, especially in a pasta sauce.
Butter: The butter not only adds flavor, but also assists in making a sauce. If you need this dairy-free you can replace with a dairy-free substitute or add 1-2 Tablespoons of olive oil.
Heavy Cream: This is optional but adding just 2 Tablespoons creates a very slight cream sauce without being heavy. If you need this dairy-free you can omit completely or replace with a dairy-free substitute like coconut cream (even cashew cream.) I've made it without and it's still delicious!
Salt & Pepper: Essential for flavor. Definitely do not skip the salt.
Lemon: Adding the lemon gives the pasta brightness to finish it off.

burst cherry tomatoes with onion and garlic in a black pot.

pasta with burst cherry tomatoes in a black pot on a white table.

How To Make Pasta With Cherry Tomatoes

Start Making the Sauce: In a 5-quart or larger butch oven or pot, begin cooking the onion, salt and pepper until the onion has softened. Then, add the tomatoes. Cook until the tomatoes begin to release their juices and burst. Stir in the garlic and gently press down on the tomatoes.
Cook the Pasta: Add the chicken broth to the pot, bringing it to a boil just as you would for pasta water. Then, add the pasta and cook as directed on the package, stirring occasionally.
Add the Finishing Touches: Once the pasta is cooked, stir in the butter, heavy cream, basil, and lemon juice.

Cherry Tomato Pasta Success Tips

Use a Large Pot: When making an "all-in-one" meal, especially a recipe that uses pasta, it's important to use a pot that is large enough to not only hold all the ingredients, but also gives the pasta enough room while it's cooking preventing the pasta from sticking together. For many of my one pot pasta recipes, I recommend using a 5-quart or larger dutch oven.
Prevent Sticking: Unless otherwise directed in the recipe, stir the pasta as it cooks just like you would when cooking regular pasta. This is especially important for the first few minutes preventing the pasta from sticking together and also helps prevent it from sticking to the pot.

pasta with tomatoes twirled on a spoon in a white bowl garnished with basil.

FAQ About Burst Cherry Tomato Pasta

What's the difference between grape and cherry tomatoes?

Cherry tomatoes are usually sweeter, have fewer seeds than grape tomatoes. They also have a thinner skin which makes them ideal as they are easier to burst. However, grape tomatoes are a wonderful substitute if you don't have cherry tomatoes– you may just need 2-3 additional minutes for cooking.

Can you use cherry tomatoes for pasta sauce?

Yes! Cherry tomatoes are wonderful in pasta sauce and cook down perfectly due to their soft skin.

Can I use regular tomatoes?

Absolutely. I often make this with whatever tomatoes need to be used that are sitting on the counter. If you're using larger tomatoes, cut into bite size pieces (like quarters) before beginning.

What can I do with a lot of cherry tomatoes?

You can make a pasta recipe (like this one), freeze for up to 3 months, or cook as directed in step 1 and either freeze or store in the refrigerator.