You know those lazy summer evenings when you just want something simple, fresh, and bursting with flavor? That’s exactly when this cherry tomato spaghetti became my go-to. I first made it on a whim one night when my garden was overflowing with ripe cherry tomatoes—and wow, did it blow me away. The tomatoes burst into this gorgeous, glossy sauce, the garlic gets all sweet and golden, and that creamy burrata? Absolute magic. It tastes like something from a fancy Italian restaurant, but trust me, it’s embarrassingly easy. Perfect for those nights when you want maximum flavor with minimal effort.
Why You’ll Love This Cherry Tomato Spaghetti
Oh, where do I even start? This cherry tomato spaghetti is one of those rare dishes that feels fancy but comes together in no time. Here’s why it’s a forever favorite:
- Quick & easy: Ready in 30 minutes—perfect for busy weeknights when you’re tired but still want something delicious.
- Bursting with flavor: Sweet, jammy tomatoes, garlic, basil, and creamy burrata? It’s like summer in a bowl.
- Versatile: Swap burrata for fresh mozzarella, add pancetta for richness, or keep it light—it’s all good.
- Restaurant-worthy: That glossy, tomatoey sauce clinging to every strand of pasta? Total date-night vibes, but you made it yourself.
Seriously, once you try this spaghetti, you’ll wonder how you ever lived without it.
Ingredients for Cherry Tomato Spaghetti
Okay, let’s talk ingredients—because with a dish this simple, quality really matters! Here’s everything you’ll need for that perfect cherry tomato spaghetti (and yes, I’m picky about some of these details):
- 12 oz spaghetti or linguine: The classic choice, but any long pasta works
- 2 tbsp olive oil, plus more for finishing: Use the good stuff here—it makes a difference
- 4 cloves garlic, thinly sliced: No mincing! Thin slices give you those sweet, golden bits
- 2 pints cherry or grape tomatoes: Look for the ripest, sweetest ones you can find
- 1/2 tsp kosher salt (plus more for pasta water): Don’t skimp—this helps the tomatoes release their juices
- 1/4 tsp crushed red pepper flakes: Optional, but adds the perfect little kick
- 2 tbsp tomato paste: My secret for extra depth (optional but recommended)
- 1/2 cup reserved pasta water: This magical starchy liquid makes the sauce silky
- 1/2 cup fresh basil leaves, torn: No dried stuff—tear it right before using
- 1 tbsp balsamic glaze: Optional drizzle for serving (trust me, it’s amazing)
- 8 oz burrata (2 balls), room temp: Cold burrata won’t melt properly—take it out 30 mins early
- Freshly ground black pepper: To taste—I’m generous with it
See? Nothing crazy, but each ingredient plays its part perfectly. Now let’s make some magic!
How to Make Cherry Tomato Spaghetti
Alright, let’s get cooking! This cherry tomato spaghetti comes together in just a few simple steps, but I’ll walk you through each one so you get that perfect, glossy sauce every time.
Cooking the Pasta
First things first – get that pasta water going! Fill a large pot with water (I use about 4 quarts for 12 oz pasta) and bring it to a rolling boil. Here’s my golden rule: salt it like the sea. Seriously, add a big handful of kosher salt – about 2 tablespoons. This seasons the pasta from the inside out.
Add your spaghetti and cook until it’s al dente – usually about 1 minute less than the package says. Right before draining, scoop out about 1 cup of that starchy pasta water (trust me, you’ll need it later). Drain the pasta but don’t rinse it – we want all that starch to help the sauce cling.
Preparing the Burst Cherry Tomato Sauce
While the pasta cooks, let’s make that gorgeous sauce. Heat olive oil in a large skillet over medium heat. Add your thinly sliced garlic and cook just until fragrant – about 30 seconds. Don’t let it brown! Burnt garlic is bitter, and we want sweet, golden perfection.
Toss in all those beautiful cherry tomatoes with the salt and red pepper flakes. Now comes the fun part – let them cook undisturbed for a few minutes until they start bursting open. I give them a gentle stir every couple minutes. After about 8-10 minutes, you’ll have this incredible jammy sauce with some whole tomatoes still intact for texture.
Optional but amazing: stir in 2 tablespoons of tomato paste and cook for another minute. This deepens the color and flavor beautifully.
Combining and Serving
Time to bring it all together! Add the drained pasta directly to the skillet with about 1/2 cup of that reserved pasta water. Toss everything together over medium heat for 1-2 minutes until the sauce coats every strand beautifully. If it looks dry, add more pasta water a splash at a time.
Turn off the heat and toss in your torn basil leaves and plenty of black pepper. Plate it up immediately while it’s piping hot. Top each serving with room-temperature burrata (it should ooze perfectly), a drizzle of good olive oil, and if you’re feeling fancy, that balsamic glaze. Dig in right away – this cherry tomato spaghetti waits for no one!
Pro Tips for the Best Cherry Tomato Spaghetti
After making this cherry tomato spaghetti more times than I can count, I’ve picked up some tricks that take it from good to wow:
- Tomato ripeness is everything: Taste one before cooking – if it’s not sweet raw, it won’t magically improve. Farmers market tomatoes make a noticeable difference!
- Garlic timing matters: That 30-second window is real. Once you smell it, it’s done – any longer and you’ll lose that delicate sweetness.
- Let the tomatoes do their thing: Resist stirring too much! Letting them sit undisturbed helps them caramelize and burst properly.
- Burrata temperature: Cold burrata won’t melt right. Take it out 30 minutes early – that creamy center should ooze like a dream.
Follow these, and you’ll have spaghetti that’ll make you feel like a legit Italian nonna.
Variations and Substitutions
One of my favorite things about this cherry tomato spaghetti is how easily you can tweak it to suit what you’ve got on hand! Here are some delicious ways to mix it up:
- Cheese swap: No burrata? Fresh mozzarella works beautifully, or try ricotta for a creamier texture.
- Meat lovers: Crispy pancetta or prosciutto adds amazing salty depth – cook it first and use the rendered fat instead of olive oil.
- Extra veggies: Toss in some sautéed mushrooms or spinach for extra nutrition.
- Pasta shapes: Rigatoni or penne catch the sauce wonderfully if you’re out of spaghetti.
The beauty of this dish is how forgiving it is – make it your own!
Serving Suggestions
This cherry tomato spaghetti shines all on its own, but if you want to round out the meal, here’s what I love with it: crusty garlic bread for sauce-mopping, a simple arugula salad with lemon dressing, and a glass of chilled Pinot Grigio. Perfect for turning a weeknight dinner into something special!
Storing and Reheating Cherry Tomato Spaghetti
Leftovers? (Though honestly, that rarely happens at my house!) Store any extra cherry tomato spaghetti in an airtight container in the fridge for up to 2 days. When reheating, splash in a little water or broth and warm gently over medium-low heat – this brings back that silky sauce texture perfectly. The burrata won’t be quite as melty, but it’ll still taste amazing!
Cherry Tomato Spaghetti FAQs
Got questions about making the perfect cherry tomato spaghetti? I’ve answered all the common ones here based on my many (many!) times making this dish:
Can I use regular tomatoes instead of cherry tomatoes?
Technically yes, but you’ll lose that magical burst-in-your-mouth quality. Cherry tomatoes have higher sugar content and thinner skins that make them perfect for this spaghetti pomodoro. If you must substitute, try Roma tomatoes chopped small – but expect a different texture.
How do I prevent mushy pasta?
Two key things: cook pasta al dente (it’ll finish cooking in the sauce), and don’t skip reserving that starchy pasta water! The starch helps the sauce cling without overcooking the noodles.
Can I make this ahead for meal prep?
The sauce keeps well for 2 days, but I recommend cooking pasta fresh. For best results, store components separately and combine when ready to eat – that creamy Italian pasta texture is worth the extra minute!
What if my tomatoes aren’t bursting?
Give them time! Some varieties are sturdier. If they’re stubborn, cover the pan briefly to trap steam, or gently press a few with your spoon to help them along.
Is burrata necessary?
Nothing’s necessary, but that creamy center takes this easy weeknight pasta to another level! Fresh mozzarella makes a decent substitute in a pinch.
Nutritional Information
Here’s the scoop on what’s in each serving of this cherry tomato spaghetti (based on the exact ingredients I use): about 560 calories, 22g fat, and 18g protein. But heads up – nutrition varies based on your specific ingredients and brands. These are just estimates to give you a general idea. The real magic? That burst of vitamins from all those fresh tomatoes and basil!
Did You Make This Recipe?
I’d love to hear how your cherry tomato spaghetti turned out! Leave a comment below with your thoughts (or any brilliant tweaks you discovered). Tag me on Instagram if you snap a photo – I live for those melty burrata shots!
Print
30-Minute Cherry Tomato Spaghetti That Tastes Like Magic
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple yet flavorful pasta dish featuring burst cherry tomatoes, garlic, and fresh basil, topped with creamy burrata cheese.
Ingredients
- 12 oz spaghetti (or linguine)
- 2 tbsp olive oil, plus more for finishing
- 4 cloves garlic, thinly sliced
- 2 pints cherry or grape tomatoes
- 1/2 tsp kosher salt (plus more for pasta water)
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp tomato paste (optional, for a deeper sauce color)
- 1/2 cup reserved pasta water (more as needed)
- 1/2 cup fresh basil leaves, torn
- 1 tbsp balsamic glaze (optional)
- 8 oz burrata (2 balls), room temp
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook 30–60 seconds until fragrant (don’t brown).
- Add cherry tomatoes, salt, and red pepper flakes. Cook 8–10 minutes, stirring occasionally, until tomatoes burst and become saucy.
- (Optional) Stir in tomato paste and cook 1 minute to deepen flavor.
- Add drained pasta to the skillet with 1/2 cup reserved pasta water. Toss 1–2 minutes until glossy and coated, adding more pasta water as needed.
- Turn off heat. Toss in torn basil and black pepper.
- Plate the pasta and top each serving with burrata. Drizzle with olive oil (and balsamic glaze if using). Serve immediately.
Notes
- Use high-quality cherry tomatoes for the best flavor.
- Adjust red pepper flakes to your spice preference.
- Burrata can be substituted with fresh mozzarella.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 8g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg