Bright cherry tomatoes, olive oil, and a bit of garlic come together to make a quick, flavorful sauce this easy, weeknight-friendly cherry tomato pasta recipe.
This cherry tomato pasta recipe is perfect for a weeknight dinner—especially when time is short or it’s too hot to stand over a stove for long. While it highlights summer flavors, this easy pasta dish is actually wonderful all year long. Good cherry and grape tomatoes are available year-round thanks to the fact that they ripen in less time than larger tomatoes and are also easy to grow in hothouses in the winter. This recipe takes full advantage of their juicy sweetness and acidic pop.
While your pasta is cooking, you’ll heat a little extra virgin olive oil in a large skillet and cook the tomatoes quickly over high heat with nothing more than a pinch of sugar, black pepper, and some garlic . By the time the noodles are done, the tomatoes will have softened and split, and their sweet-tart juices will have coalesced into a light pasta sauce. Reserve some of the starchy pasta water and add it to the skillet bit by bit to give the sauce a little more body, if you’d like.
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