Cherry Tomato Pasta with Garlic Basil Oil You’ll Crave All Season.

Cherry tomato pasta is the ultimate way to celebrate fresh tomatoes with minimal effort. Sweet roasted tomatoes, garlic and olive oil blend into a simple yet luxurious sauce that clings to every bite. Finished with a drizzle of garlic basil oil and a sprinkle of feta, it’s a meatless dinner you’ll crave all season long.

It's a must-make.

You’ll want to put this on repeat. It’s loaded with good-for-you ingredients and super easy to make:

• Roasted flavor explosion. Roasted cherry tomatoes turn into a rich, jammy sauce full of depth.
• Fresh and seasonal. Cherry tomatoes, garlic and basil make it a summer favorite you can enjoy all year.
• Customizable. Choose your favorite pasta, cheese and spice level.
• Better-for-you ingredients. Olive oil, tomatoes and herbs make this a feel-good pasta night.

Let’s talk texture and flavor.

Imagine scooping up tender orecchiette, each little cup cradling sweet, jammy roasted cherry tomato sauce rich with olive oil and garlic. A drizzle of garlic basil oil adds a fresh, herby kick that lifts the whole dish. Creamy, salty crumbles of feta balance the sweetness, and a touch of red pepper flakes adds just enough heat to keep you reaching for the next bite.

What you'll need.

Here’s what you’re going to need to make cherry tomato pasta:

• Fresh basil leaves – bright and peppery, for a vibrant, garden-fresh basil oil.
• Extra virgin olive oil – use a good one, since it’s your finishing oil.
• Cherry tomatoes – they roast into sweet, jammy bursts of flavor. Mix the colors if you can.
• Garlic cloves – roast down into mellow, caramelized bites that melt into the sauce.
• Balsamic vinegar – adds tangy depth to balance the sweet tomatoes.
• Honey – enhances the tomatoes’ natural sweetness and helps them caramelize.
• Fresh thyme – an earthy herbal note that complements the roasted flavors.
• Kosher salt and fresh cracked pepper – to season.
• Red pepper flakes (optional) – for a little kick.
• Pasta – orecchiette, bucatini, rigatoni or gnocchi all work.
• Feta cheese – or parmesan, for a creamy, salty finish.

For exact ingredient quantities, please see the recipe card below!

Customize it your way.

Cherry tomato pasta is easy to personalize with what you have on hand:

• Add sautéed zucchini, mushrooms or spinach for an extra boost of veggies.
• Stir in a little cream or mascarpone for a richer, more indulgent sauce.
• Add chickpeas or white beans for plant-based protein.
• Use burrata or goat cheese instead of feta for a creamy, tangy twist.
• Add kalamata olives or capers for a briny pop of flavor.
• Add roasted red peppers or sun-dried tomatoes to deepen the sauce.
• Finish with lemon zest or a squeeze of fresh lemon.
• Top with crushed pistachios or toasted pine nuts for crunch.
• Swap the thyme for rosemary, oregano or Italian seasoning.

Flexible dietary swaps.

Cherry tomato pasta is easy to adapt without sacrificing flavor:

• Gluten-free – use gluten-free pasta and check your cheese labels.
• Vegan – swap the honey for maple syrup and use a plant-based cheese.
• Dairy-free – skip the cheese or use a dairy-free alternative.
• Lower sodium – use a reduced-sodium cheese and go light on the added salt.

How to make feta cherry tomato pasta.

This recipe is all about roasting and easy mixing, with as little fuss as possible:

How to serve it.

This cherry tomato pasta is incredibly versatile and always satisfying:

• Serve it warm with garlic basil oil drizzled on top and extra feta or parmesan.
• Add a side of crusty bread to scoop up every last bit of sauce.
• Spoon it over arugula or baby spinach for a warm pasta salad twist.
• Top it with a poached egg and red pepper flakes for brunch vibes.
• Serve it alongside roasted zucchini, eggplant or bell peppers.
• Pack it for a picnic or weekday lunch.
• Make it flex – serve it alongside grilled chicken, salmon or steak, or toss in seared shrimp.

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