Perfect for tomato season.
This Cherry Tomato Pasta Sauce is the perfect way to turn peak-season tomatoes into a silky and delicious pasta sauce. Fresh cherry tomatoes cook down until sweet and jammy before being passed through a food mill for an incredibly smooth sauce that’s finished with a little butter and parmigiano reggiano.
Ingredients
This sauce recipe keeps the ingredient list simple so the ripe cherry tomatoes can shine. Shallot and garlic build a flavorful base, while butter and freshly grated cheese create a silky finish. Passing the tomatoes through a food mill removes the skins and seeds for an incredibly smooth sauce.
- pasta – short or long cut
- cherry tomatoes – look for cherry instead of grape tomatoes, they are sweeter
- olive oil
- parmigiano reggiano – try to find the real stuff, you’ll never go back!
- shallot
- garlic cloves – fresh and minced
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
- red pepper flakes – you can leave it out, they don’t add a lot of spice
- unsalted butter
- reserved pasta water – reserve before draining your cooked pasta
How to Make Cherry Tomato Pasta Sauce
Cook the Pasta: Boil the pasta until al dente and reserve pasta water.
Make the Tomato Base: Cook the shallot and garlic, then add the cherry tomatoes and seasonings. Let the tomatoes become soft, burst, and then turn jammy.
Create a Silky Sauce: Pass the cooked tomatoes through a food mill to remove the skins and seeds, return the sauce to the pan, then stir in the butter.
Finish the Pasta: Toss the pasta with the sauce, parmigiano reggiano, and reserved pasta water until glossy and silky.
What to Serve with Cherry Tomato Pasta Sauce
Simple and delicious, you can eat this for lunch or dinner or serve as a side dish.
Serve it with:
- Garlic bread
- Burrata salad
- Lemon Parmesan Asparagus
- Simple arugula salad
- Chicken parm
How to Make Cherry Tomato Pasta Sauce Ahead of Time
You can make the sauce a day in advance, stopping before adding it back to the skillet after running it through the food mill. Let cool completely and store in an airtight container in the fridge.
When ready to serve, add the sauce to a saucepan over medium heat, adding in the butter, grated cheese, and freshly cooked pasta.
Baked Ziti is a great make ahead option!
Equipment I Use to Make Cherry Tomato Pasta Sauce
- Pasta Tweezers – makes plating long pasta a lot easier!
- Stainless Steel Frying Pan – a great sauce pan
- Microplane – so helpful for grating cheese!
Frequently Asked Questions
Do I have to use a food mill?
A food mill provides the smoothest texture by removing the skins and seeds. If you don’t have one, you can blend the sauce with an immersion blender or regular blender, though the texture will be different and thicker.
Can I add protein?
Yes! Grilled chicken, Italian sausage, or shrimp on the side would be great additions.
What pasta works best?
Both long cut pasta like spaghetti or angel hair and short pasta like rigatoni or penne work great.
Cherry Tomato Pasta Sauce
- Total Time: 55 minutes
- Yield: 3–4 servings 1x
Ingredients
- 8 oz short or long cut pasta
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 1 medium shallot, finely diced
- 2 garlic cloves, minced
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- ½ cup parmigiano reggiano, finely grated
- ½ cup reserved pasta water, as needed
Instructions
- Bring a large pot of water to a boil. Generously salt the water and cook 8 ounces of pasta until al dente according to the package directions. Reserve ½ cup of the pasta water before draining.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely diced shallot and cook for 2-3 minutes, until softened. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Add 2 pints of whole cherry tomatoes, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and a ¼ teaspoon of red pepper flakes. Cover the skillet and cook for 10 minutes, until the tomatoes begin to burst. Remove the lid and continue cooking for 20-25 minutes, stirring occasionally, until the tomatoes are very soft, jammy, and most have completely broken down.
- Pass the tomato mixture through a food mill set over a bowl or directly over a clean skillet, discarding the skins and seeds. Return the smooth tomato sauce to the skillet if needed.
- Stir 2 tablespoons of unsalted butter into the sauce until melted. Add the cooked pasta, ½ cup finely grated parmigiano reggiano, and ¼ cup of the reserved pasta water. Toss until the pasta is evenly coated, adding more reserved pasta water as needed until the sauce is silky and glossy.
- Serve immediately with additional grated cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
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