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Pasta with Grape Tomatoes and fresh basil is an easy recipe and a great way to use up fresh tomatoes from the garden. A simple 30 minute meal perfect for busy weeknights!
If you have an abundance of tomatoes, preferably cherry tomatoes or sweet grape tomatoes, in the garden, you can whip up this simple recipe for fresh grape tomato pasta in minutes. It makes the most flavorful sauce without a lot of fuss!
I usually make spicy pico de gallo, chicken and zucchini with tomatoes and bruschetta with tomato basil , but I also love adding fresh tomatoes and herbs to pasta.
I love cooking garden fresh tomatoes and pasta in the summer. But you don’t have to have a garden to make this recipe. In fact, this simple pasta dish is a nice recipe for a quick dinner or side dish all year round. My whole family loves it! We don’t have room for a large garden, but we do grow grape tomatoes and basil every year. A container garden in the Arizona desert is a wonderful thing!
Table of Contents
Ingredients
You only need a few ingredients for this easy pasta recipe. Full amounts are in the printable recipe card below.
- Penne pasta
- Extra virgin olive oil
- Grape tomatoes — I used a combination of tomatoes, both cherry and grape from the garden this time
- Seasonings — sea salt, black pepper, Italian seasoning, garlic powder
- Fresh basil — either whole leaves or sliced (chiffonade)
- Parmesan cheese — or feta cheese is optional but adds an extra layer of flavor
- Fresh parsley — optional but adds flavor and freshness
How to Cook Pasta with Grape Tomatoes
This cherry tomato pasta dish literally comes together in minutes, so I recommend having everything prepped and ready to go. First, cook pasta according to package directions until al dente. You can use a large pot of salted water or, cook pasta in the Instant Pot. Just make sure to save one cup pasta water because you’ll be using it later! While the pasta cooks, rinse the tomatoes. You can leave tomatoes whole, unless you have larger tomatoes. I usually cut those in half. Next, heat a tablespoon of olive oil in a large skillet on medium heat. Then, add the tomatoes to the skillet.
Instead of making burst tomatoes, I like to heat tomatoes until they’re just warm and the skins just start to blister. It’s a personal preference. If you want to know how to cook grape tomatoes for more of a fresh tomato sauce pasta, you can cook them longer or cook them in a sheet pan in the oven. Add the cooked pasta to the skillet. Then, add a couple more tablespoons of olive oil, and season with Italian seasoning, salt, pepper and garlic powder.
If the pasta seems dry, add a little bit of the reserved pasta water. Stir everything together until it’s well blended. You can top the pasta with fresh herbs, such as parsley and basil, and add feta cheese or Parmesan cheese if you like. I also like to sprinkle on some crushed red pepper flakes!
How to Store Fresh Grape Tomato Pasta
Store leftover pasta with grape tomatoes in an airtight container in the fridge or in a large bowl covered with plastic wrap. This lighter meal will last in the fridge for 3-5 days. You can also store it in the freezer for longer storage. Reheat in the microwave or on the stove for best results.
Variations
Add your favorite type of protein to this easy tomato basil pasta. Chicken and sausage are my personal favorites, but any meat will work.
If you want more vegetables, spinach or kale make the perfect addition. Just mix the fresh produce into the skillet after the pasta is added.
For a garlic pasta, chop up some fresh garlic cloves.
Adding some chopped up onions is a great option for a more flavorful dish.
Use your favorite pasta. Whether it’s spaghetti noodles, angel hair pasta, or shells, it’ll work. I personally think that penne is the best pasta for this simple dish.
You can also use your choice of cheese — any type will work!
Pasta with Grape Tomatoes
Ingredients
- 16 oz penne pasta
- 3 tablespoons olive oil divided
- 2 cups fresh grape tomatoes
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup fresh basil chopped
- feta cheese or Parmesan cheese if desired
- fresh parsley if desired
Instructions
- Cook pasta according to package directions, reserving 1 cup pasta water
- Heat 1 tablespoon of olive oil in large skillet
- Add tomatoes, a pinch of salt, and heat until warm and skins just start to blister
- Add cooked pasta and remaining olive oil, salt, pepper, garlic powder and Italian seasoning, and stir together. Add some reserved pasta water if needed
- Add fresh basil, and top with fresh parsley and feta cheese or Parmesan cheese if desired
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So simple and tons of flavor. I used tomatoes from my own garden and garnished with home grown basil too!