Pasta with Burst Cherry Tomato Sauce

Pasta with Burst Cherry Tomato Sauce

Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.


Yield 4–6 servings

Active Time 5 minutes

Total Time 20 minutes

  • 1 pound pasta

  • Kosher salt

  • 1/2 cup olive oil

  • 2 large garlic cloves, finely chopped

  • 3 pints cherry tomatoes

  • 1/2 teaspoon freshly ground black pepper

  • Pinch of sugar

  • 1 cup coarsely chopped fresh basil

  • Freshly grated Parmesan (for serving)


Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

Meanwhile, heat oil in a 12″ skillet or wide heavy saucepan over medium-high.

Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

Toss pasta with tomato sauce and basil. Top with Parmesan.

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