When tomatoes are in season, I love to make this cherry tomato pasta sauce! Rich, sweet, and flavorful cherry tomatoes add a bright and juicy flavor to tomato sauce that is just so yummy. Plus, this sauce is so easy to make, and it pairs beautifully with penne– my kids’ favorite!
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I love classic marinara sauce, but it can be time-consuming to make, so I developed this cherry tomato pasta sauce recipe to be ready to eat in just 30 minutes! This light but flavorful sauce uses both canned and fresh juicy cherry tomatoes to create a sauce that tastes like it’s been cooking all day long– trust me, no one will know your secret!
What’s in This Cherry Tomato Sauce Recipe?
- Butter: Salted butter helps the garlic cook without burning and adds richness to the sauce.
- Garlic: Minced fresh garlic adds a savory, earthy note to the sauce.
- Tomatoes: Fresh cherry tomatoes and canned petite diced tomatoes pack this sauce with tomato flavor. Grape tomatoes also work well.
- Cornstarch: Helps thicken the sauce lickety-split!
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Tips for Success
- There’s no need to remove the skin from the tomatoes before cooking them. In fact, the skins add a nice texture and a lot of flavor to the dish.
- I recommend cutting the tomatoes in half, as pressure builds up when they’re left whole and they could burst in the pan, causing burn injuries.
How to Store and Reheat
You can store cherry tomato pasta sauce in an airtight container in the refrigerator for up to 3-4 days. Then, to reheat the pasta, you can transfer it to a microwave-safe dish and heat it on high power in the microwave, or transfer it to a pot or saucepan and heat it over medium heat on the stove, stirring occasionally.
I do not recommend freezing this dish, as the pasta can turn mushy and the sauce can easily get freezer-burned.
Serving Suggestions
I like to serve this cherry tomato sauce with penne as written in the recipe, but sometimes I like to get creative and serve it up with some homemade pasta. I love it with a side of garlic bread and a classic Caesar salad for that Italian restaurant vibe.
Cherry Tomato Pasta Sauce Recipe
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Ingredients
- 16 ounces dry penne pasta
- 2 tablespoons salted butter (¼ stick)
- 2 teaspoons minced garlic
- 10 ounces cherry tomatoes washed and halved (1 container)
- 14.5 ounces Italian style petite diced tomatoes (1 can)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon chopped fresh basil plus more for garnish
- Freshly grated Parmesan cheese optional, for garnish
Instructions
- Cook the pasta al dente according to the package directions, then strain and set it to the side.16 ounces dry penne pasta
- While the pasta is cooking, melt the butter in a large skillet over medium heat and then add the garlic.2 tablespoons salted butter, 2 teaspoons minced garlic
- Cook for 1-2 minutes or until the garlic is fragrant, and then add the cherry tomatoes.10 ounces cherry tomatoes
- Continue cooking for 4-5 minutes or until the tomatoes are softened and begin to char.
- Add in the can of tomatoes, stir well and bring everything to a simmer.14.5 ounces Italian style petite diced tomatoes
- While the sauce is simmering, whisk together the cornstarch and cold water in a small bowl to form a smooth liquid.1 tablespoon cornstarch, 1 tablespoon cold water
- Simmer the sauce for 4-5 minutes, and then slowly whisk the cornstarch mixture into the sauce.
- Stir in the chopped basil and allow the sauce to come to a boil, and cook for 1 minute.1 tablespoon chopped fresh basil
- Remove the pan from the heat and add in the cooked pasta.
- Gently toss together and serve hot with extra basil and fresh parmesan cheese, optional.Freshly grated Parmesan cheese
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Cherry Tomato Pasta Sauce Step by Step
Cook the Pasta: Cook 16 ounces (1 box) of dry penne pasta al dente according to the package directions, then strain and set it to the side.
Melt the Butter: While the pasta is cooking, melt 2 tablespoons of salted butter in a large skillet over medium heat and then add 2 teaspoons of minced garlic.
Cook the Garlic: Cook for 1-2 minutes or until the garlic is fragrant, and then add 10 ounces of cherry tomatoes.
Cook the Tomatoes: Continue cooking for 4-5 minutes or until the tomatoes are softened and begin to char.
Simmer the Sauce: Add in 14.5 ounces (1 can) of Italian style petite diced tomatoes, stir well, and bring everything to a simmer.
Prep the Cornstarch: While the sauce is simmering, whisk together 1 tablespoon of cornstarch and 1 tablespoon of cold water in a small bowl to form a smooth liquid.
Thicken the Sauce: Simmer the sauce for 4-5 minutes, and then slowly whisk the cornstarch mixture into the sauce.
Add the Basil: Stir in 1 tablespoon of chopped basil, allow the sauce to come to a boil, and cook for 1 minute.
Add the Pasta: Remove the pan from the heat and add in the cooked pasta.
Toss and Serve: Gently toss together and serve hot with extra basil and fresh parmesan cheese, optional.
