Cherry Tomato Pasta

Here’s what else you’ll need to make this recipe:

  • Pasta, of course! I love using bucatini here. The chewy, al dente noodles contrast perfectly with the juicy cherry tomatoes.
  • Extra-virgin olive oil – For richness.
  • Garlic – It infuses the pasta with nutty depth of flavor.
  • Capers and balsamic vinegar – They give the pasta a tangy, briny kick.
  • Lemon zest – It adds a nice brightness.
  • Red pepper flakes – For heat.
  • Fresh basil – Because tomatoes + basil are a match made in heaven! Its spicy, aromatic flavor is essential here.
  • Pecorino cheese – It gives the pasta a rich, savory finish. If you’re vegan or dairy-free, feel free to skip it, or sprinkle your pasta with my vegan Parmesan cheese instead. Both options are delicious!
  • And salt and pepper – To make all the flavors pop.

Recipe credit: Love and Lemons

Nutrition Facts

  • Servings 6
  • Amount per serving
  • Calories 340
  • Total Fat 15.6g
  • Saturated Fat 3.4g
  • Cholesterol 48mg
  • Sodium 934mg
  • Total Carbohydrate 40.4g
  • Dietary Fiber 3.1g
  • Total Sugars 5g
  • Protein 12.5g
  • Vitamin D 3mcg
  • Calcium 187mg
  • Iron 3mg
  • Potassium 618mg

Recipe Allergies


  • 1.Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
  • 2.In a large, deep skillet or Dutch oven, heat the oil over medium-low heat. Add the garlic and cook for 1 minute, stirring, until soft and fragrant. Add half the tomatoes along with the capers, lemon zest, vinegar, salt, red pepper flakes, and several grinds of pepper. Toss to coat. If the oil starts to sputter while cooking, turn the heat down as needed. Cook for 8 minutes, stirring often, until the tomatoes break down and release their juices.
  • 3.Add the remaining tomatoes, stir, and cook for 2-4 minutes, or until the second addition of tomatoes is just beginning to burst. Add the pasta and toss to combine. Cook for 1-2 more minutes, or until the pasta is coated in the sauce and heated through.
  • 4.Stir in the basil and cheese, if using. Season to taste and serve.

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  • 12 ounces bucatini pasta
  • ⅓ cup extra-virgin olive oil, more for drizzling
  • 3 garlic cloves, sliced
  • 3 pints cherry tomatoes, divided
  • 2½ tablespoons capers
  • 2 teaspoons lemon zest
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sea salt
  • ¼ to ½ teaspoon red pepper flakes
  • Freshly ground black pepper
  • 1½ cups fresh basil
  • ¼ cup pecorino, Parmesan, or Vegan Parmesan, optional