Quick Cherry Tomato Pasta

Name: Quick Cherry Tomato Pasta with Fresh Garlic
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb penne pasta; 1/4 cup olive oil; 1/2 medium onion, diced; 2 cloves garlic, minced; salt, to taste; 1 pint cherry tomatoes; 1/2 cup Parmesan cheese, grated; 1/4 cup fresh parsley, chopped

Quick Cherry Tomato Pasta is a fresh, garlicky pasta dish made with sautéed cherry tomatoes, onions, and Parmesan that cooks in the time it takes to boil penne.

🌍Italian-American 🏷️Cherry tomato pasta 🏷️Penne 🏷️Pasta 🏷️Quick dinner 15-minute meal

🏷️

🏷️Weeknight

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb penne pasta
1/4 cup olive oil
1/2 medium onion, diced
2 cloves garlic, minced
salt, to taste
1 pint cherry tomatoes
1/2 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped

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Instructions

1
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
2
While the pasta cooks, heat olive oil in a large skillet over medium heat.
3
Add the diced onion and sauté for about 2 minutes until softened.
4
Stir in the minced garlic and a pinch of salt, and cook for another minute until fragrant.
5
Add the whole cherry tomatoes to the skillet, then cover with a lid. Cook until the tomato skins begin to split and burst.
6
Remove the lid and use a potato masher to crush the tomatoes directly in the pan, creating a chunky sauce.
7
Allow the sauce to simmer and reduce, stirring occasionally, until the pasta is finished cooking.
8
Using a spider strainer or tongs, transfer the cooked pasta directly from the pot into the skillet with the sauce.
9
Toss the pasta and sauce together, allowing the pasta to absorb the sauce for about a minute.
10
Remove from heat and stir in the grated Parmesan cheese and chopped fresh parsley until well combined.
11
Serve immediately.

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Tips & Notes

Pro tips

Sauté the onion until softened (about 3 minutes) before adding garlic to prevent burnt garlic flavor.
Add cherry tomatoes whole and resist the urge to stir constantly; let them caramelize slightly for deeper flavor.
Finish the sauce with fresh parsley and grated Parmesan off heat to preserve brightness and prevent cheese from clumping.
Reserve 1/2 cup pasta water before draining; stir 2–3 tablespoons into the finished sauce to emulsify and coat the penne evenly.

Substitutions

Olive oil → butter or a blend of both (richer flavor, slightly less fruity)
Fresh parsley → fresh basil (more herbaceous, classic Italian flavor)
Parmesan → Pecorino Romano (saltier, sharper edge)

Storage & make-ahead

Store leftover pasta and sauce separately in airtight containers up to 3 days; reheat gently with a splash of water on the stovetop.

Common Questions

Can I make this sauce ahead of time?

Yes. Prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop over medium heat, adding a splash of pasta water to loosen if needed.

Should I crush or quarter the cherry tomatoes?

Leave them whole or halve them so they soften and release their juices without breaking down completely, maintaining their sweet flavor and texture.

What pasta shape works best?

Penne is ideal, but rigatoni, fusilli, or spaghetti work equally well. The goal is enough surface area for the sauce to cling.

Can I use canned cherry tomatoes instead?

Fresh cherry tomatoes are preferred for their sweet flavor and texture, but canned whole cherry tomatoes (drained) can substitute in a pinch; reduce cooking time by 2–3 minutes.