Pasta with grape tomatoes and fresh basil is a simple, flavorful dish that makes the most of ripe garden tomatoes. Ready in about 20–30 minutes, this pasta is ideal for busy weeknights and works well as a main or a side. It uses just a few fresh ingredients and comes together quickly with minimal fuss.
If you have a bumper crop of cherry or grape tomatoes, this recipe is an excellent way to use them. The tomatoes warm in olive oil until their skins just begin to blister, releasing a bright, fresh flavor that coats the pasta without requiring a long simmer. This recipe is forgiving — use the tomatoes you have on hand, and swap the pasta shape to whatever you prefer.
I often make dishes like spicy pico de gallo, baked chicken with zucchini and tomatoes, and tomato basil bruschetta, but this quick tomato basil pasta is one of my go-to weeknight meals. Even if you don’t grow your own tomatoes, fresh grape or cherry tomatoes from the market will work beautifully.
Table of Contents
- Ingredients
- How to Cook Pasta with Grape Tomatoes
- How to Store Fresh Grape Tomato Pasta
- Variations
- Pasta with Grape Tomatoes Recipe
Ingredients
This recipe uses only a handful of ingredients. Quantities appear in the recipe card below.
- Penne pasta (or your preferred pasta)
- Extra virgin olive oil
- Grape or cherry tomatoes — fresh and ripe
- Seasonings — sea salt, black pepper, Italian seasoning, garlic powder (or fresh garlic)
- Fresh basil — whole leaves or chiffonade
- Parmesan or feta cheese — optional, for serving
- Fresh parsley — optional, for garnish
How to Cook Pasta with Grape Tomatoes
This pasta comes together quickly, so have your ingredients prepped before you start. Cook the pasta according to package directions until al dente. Reserve one cup of the pasta cooking water before draining — the starchy water will help bind the sauce to the pasta. While the pasta cooks, rinse the tomatoes and halve any larger ones.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tomatoes with a pinch of salt and warm them until they are heated through and the skins just begin to blister. I prefer to keep them mostly intact for a fresher texture; if you like a saucier pasta, cook them a bit longer or roast them on a sheet pan until they burst.
Toss the drained pasta into the skillet with the tomatoes. Add the remaining olive oil, Italian seasoning, black pepper, garlic powder (or chopped fresh garlic), and more salt to taste. Stir everything together, adding a little reserved pasta water if the pasta seems dry — a few tablespoons will loosen the mixture and help the sauce cling to the noodles. Finish with fresh basil and a sprinkle of Parmesan or crumbled feta. For heat, add crushed red pepper flakes to taste.
How to Store Fresh Grape Tomato Pasta
Store leftovers in an airtight container in the refrigerator for 3–5 days. You can freeze the pasta for longer storage, though the texture of fresh tomatoes may change after freezing. Reheat gently in a skillet with a splash of water or pasta water, or microwave until warm.
Variations
Add a protein for a heartier meal: grilled chicken, sautéed sausage, or shrimp all pair well. For extra vegetables, stir in baby spinach, kale, or sautéed zucchini when you add the pasta. Use fresh garlic instead of garlic powder for a more aromatic dish, and try caramelized onions for added depth. Any pasta shape works — spaghetti, shells, or angel hair — though penne holds the sauce nicely. Swap Parmesan for feta or another favorite cheese to change the flavor profile.
Pasta with Grape Tomatoes
Ingredients
- 16 oz penne pasta
- 3 tablespoons olive oil, divided
- 2 cups fresh grape tomatoes
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder (or 1–2 cloves fresh garlic)
- 1/2 teaspoon ground black pepper
- 1/2 cup fresh basil, chopped
- Feta or Parmesan cheese, if desired
- Fresh parsley, if desired
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the tomatoes and a pinch of salt. Heat until tomatoes are warm and the skins begin to blister.
- Add the cooked pasta, remaining olive oil, Italian seasoning, salt, pepper, and garlic powder (or fresh garlic). Stir to combine, adding reserved pasta water as needed to create a light sauce.
- Remove from heat and stir in fresh basil. Top with parsley and cheese if desired. Serve warm.
Notes
Swap pasta shapes to suit your preference. For a garlic-forward version, mince fresh garlic and sauté briefly with the tomatoes. You may also roast the tomatoes for a deeper, sweeter flavor.
Nutrition
Carbohydrates: 59 g,
Protein: 10 g,
Fat: 8 g,
Sodium: 395 mg,
Fiber: 3 g,
Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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