This vibrant Penne Pasta with Cherry Tomatoes and Basil is a quick, weeknight-friendly meal bursting with fresh flavors.
Juicy cherry tomatoes simmer with garlic, olive oil, and butter, creating a naturally sweet, savory sauce that coats every noodle.
High in fiber and plant-based nutrients, this dish offers good fats and is satisfying, easy to prepare, and perfect for everyday cooking.
20-Minute Penne Pasta with Cherry Tomatoes
Equipment
- 1 Large Pot – for boiling pasta
- 1 Large Skillet or Sauté Pan
- 1 fine mesh strainer
- 1 Chef’s Knife
- 1 Cutting Board
- Measuring Spoons and Cups
- Wooden Spoon or Spatula
Ingredients
- 1 lb penne pasta
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 2 garlic cloves thinly sliced
- 3 pints ≈2¼ lbs cherry or grape tomatoes, halved
- ¼ –½ cup grated Parmesan cheese to taste
- 1 large handful fresh basil leaves sliced into ribbons
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Pasta Water: Fill a large pot with water, adding a generous pinch of salt to enhance the pasta’s flavor. Place the pot over high heat and bring it to a rolling boil. The salted water ensures that the pasta itself is seasoned from the inside, forming a flavorful foundation for the dish.
- Cook the Penne Pasta: Once the water reaches a boil, carefully add the penne pasta. Stir immediately to prevent the noodles from sticking together. Follow the package instructions for cooking time, usually 10–12 minutes for al dente pasta. Stir occasionally throughout the cooking process.Al dente pasta has a firm texture that balances perfectly with the juicy tomato sauce.
- Halve the Cherry Tomatoes: While the pasta cooks, rinse the cherry tomatoes under cold water and gently pat them dry.Using a sharp knife, slice each tomato in half. This allows the natural juices to release quickly when cooked, creating a rich, flavorful sauce. Set the halved tomatoes aside in a medium bowl.
- Heat the Butter and Olive Oil: In a large skillet or sauté pan, add the butter and olive oil. Place the pan over medium heat and allow the butter to melt completely, blending with the olive oil. The combination of butter and olive oil creates a rich, smooth base for the sauce while balancing flavors and adding healthy fats.
- Sauté the Garlic: Add the thinly sliced garlic to the hot butter-oil mixture. Stir constantly for about 30 seconds, just until the garlic becomes fragrant. Be careful not to let it brown, as burnt garlic can impart a bitter taste. This step infuses the oil with garlic aroma, which will evenly flavor the sauce.
- Cook the Tomatoes: Gently add the halved cherry tomatoes to the skillet, spreading them evenly across the pan. Sprinkle a pinch of salt and a few grinds of black pepper over the tomatoes. Stir occasionally and allow them to simmer for 5–7 minutes. During this time, the tomatoes will soften, release their natural juices, and slightly thicken into a luscious sauce.
- Add Parmesan for Creaminess: Once the tomatoes have released their juices, sprinkle in a handful of grated Parmesan cheese. Stir thoroughly to combine, allowing the cheese to melt into the sauce. This adds a savory, slightly creamy texture that complements the natural sweetness of the tomatoes. Taste the sauce and adjust the salt and pepper if needed.
- Transfer the Pasta to the Sauce: When the pasta is cooked al dente, use a fine mesh strainer to scoop it directly from the boiling water into the skillet. It’s okay if a little cooking water clings to the pasta — it helps loosen the sauce and improves the consistency. Gently toss the pasta in the skillet, ensuring every noodle is coated with the tomato and garlic mixture.
- Incorporate Fresh Basil: Add the fresh basil ribbons to the pasta and toss gently. The heat from the sauce will slightly wilt the basil, releasing its sweet, aromatic flavors without overpowering the dish. Fresh basil elevates the taste and adds a burst of vibrant color to the pasta.
- Plate and Garnish: Portion the pasta into individual bowls or onto a large serving platter.Sprinkle extra grated Parmesan cheese and freshly ground black pepper over the top. Drizzle a small amount of olive oil if desired for added richness. This final touch enhances both flavor and presentation, making the dish visually inviting.
- Serve Immediately: Serve the penne pasta hot for the best texture and flavor. Pair it with a crisp salad or garlic bread if desired. The dish is ideal for a quick weeknight meal, offering a comforting, fiber-rich, and protein-friendly dinner that the whole family can enjoy.
Notes
- Use ripe, sweet cherry or grape tomatoes for the best flavor; underripe tomatoes may result in a less juicy sauce.
- Do not overcook the garlic — it should be fragrant, not browned, to avoid bitterness.
- Keep some pasta cooking water aside; adding a splash helps loosen the sauce if it thickens too much.
- Fresh basil is best added at the end to preserve its aroma and vibrant color.
- Parmesan cheese can be adjusted to taste or substituted with a plant-based alternative for a vegan version.
- This recipe is easily doubled for larger gatherings without losing quality or flavor.
Chef’s Secrets for Flavorful Pasta
The key to making this penne pasta truly exceptional lies in the balance of flavors and timing.
Always combine butter and olive oil to create a rich, silky base that carries the tomato and garlic flavor perfectly.
Halving the cherry tomatoes allows them to release their natural juices quickly, forming a sauce without additional cream or thickeners.
Additionally, finishing the pasta in the sauce — instead of draining it completely — ensures the noodles absorb every drop of flavor.
For extra depth, lightly toast the garlic in the fat and incorporate a pinch of sugar if your tomatoes are slightly tart.
Serving Suggestions to Impress Guests
This pasta pairs beautifully with a fresh green salad, such as arugula with lemon vinaigrette, or roasted vegetables for a wholesome meal.
For added protein, serve alongside grilled chicken, shrimp, or plant-based protein like marinated tofu.
A slice of crusty garlic bread or a Parmesan-topped focaccia enhances the Italian dining experience.
Garnishing with additional fresh basil and a drizzle of high-quality extra virgin olive oil elevates both the presentation and taste, making it suitable for casual weeknights or special occasions.
Storage Tips for Freshness
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of water or broth to restore moisture and prevent the sauce from drying out.
Avoid microwaving at high heat, which can make the pasta rubbery.
For longer storage, the sauce (without pasta) can be frozen for up to 2 months; thaw overnight in the refrigerator and reheat on low heat before tossing with freshly cooked pasta.
Always add fresh basil just before serving for the best flavor.
Frequently Asked Questions
1. Can I use other types of pasta?
Yes! While penne works best for holding the sauce, you can substitute with rigatoni, fusilli, or farfalle.
Longer noodles like spaghetti or linguine also work but may require a slightly longer sauce-cooking time to coat evenly.
2. Can I make this recipe vegan?
Absolutely. Replace the butter with olive oil or a plant-based butter substitute, and use a vegan Parmesan alternative.
The flavor remains rich and satisfying, and the sauce still benefits from the natural sweetness of cherry tomatoes.
3. How do I prevent the sauce from being watery?
Simmer the tomatoes just long enough to release their juices and thicken slightly. If needed, reduce the sauce over medium heat for a few extra minutes.
Using ripe tomatoes and allowing some pasta water to cling to the noodles will also help maintain a balanced texture.
4. Can I prepare this recipe ahead of time?
Yes. You can prep the tomatoes and slice the garlic a few hours in advance. Cook the pasta and sauce shortly before serving to ensure freshness and optimal texture.
Leftovers can be stored in the refrigerator and reheated gently, as noted in the storage tips.
5. How do I enhance the flavor without extra fat?
In addition to using ripe tomatoes, add aromatics like fresh herbs (basil, parsley, or oregano) and a pinch of chili flakes for subtle heat.
A squeeze of fresh lemon juice at the end brightens the flavors without additional fat, making the dish lighter and more vibrant.
