Prepare a fast, flavorful Cherry Tomato Pasta Sauce that’s ready in under 15 minutes. This simple recipe delivers bright, fresh tomato flavour with a comforting warmth, and it’s naturally vegan and gluten-free when served with gluten-free pasta.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Cherry Tomato Pasta Sauce
- Substitutions
- Variations
- How to make Cherry Tomato Pasta Sauce
- Leftovers
- Recipe FAQs
- Rate it…
- Cherry Tomato Pasta Sauce Recipe
Why this recipe works
This sauce is one of the quickest ways to get a homemade tomato pasta on the table. The cherry tomatoes burst and release concentrated sweetness while briefly frying with garlic and olive oil, creating a fresh, vibrant sauce in the time the pasta cooks. A touch of miso deepens the umami, tomato purée adds body, and lemon brightens everything, making a balanced sauce that feels more satisfying than store-bought jars.
It’s ideal for busy weeknights in cooler months but bright enough to enjoy year-round. The method is straightforward: chop, fry briefly, add seasonings and basil, then toss with drained pasta. The result is a lively, home-cooked sauce that’s ready in minutes.
Ingredients to make Cherry Tomato Pasta Sauce
- Spaghetti – 250 g (gluten-free optional)
- Olive oil – 2 tbsp
- Cherry tomatoes – 300 g, quartered
- Garlic cloves – 2, crushed
- Chilli flakes – a pinch, to taste
- Paprika – 1 tsp
- Tomato purée – 5 tbsp
- Miso paste – 1 tbsp (adds umami)
- Fresh basil leaves – a handful
- Lemon juice – from 1 lemon
- Salt & pepper – to taste
See the recipe card below for exact quantities and nutritional information.
Substitutions
- Pasta: Use penne, fusilli, orecchiette, or any shape you prefer.
- Oil: Any neutral oil with a high smoke point works if you don’t have olive oil.
- Tomatoes: Grape tomatoes can replace cherry tomatoes if needed.
- Garlic: Minced garlic or garlic powder can be used in a pinch.
- Miso: Substitute tahini with a pinch of salt if miso isn’t available.
- Lemon: Bottled lemon juice is acceptable if fresh lemons aren’t on hand.
Variations
- Spicy: Increase chilli flakes and paprika or add red pepper flakes.
- Deluxe: Add diced bell pepper, courgette, or mushrooms; finish with toasted pine nuts or grated cheese (if not vegan).
- Kid-friendly: Keep it mild, toss with spaghetti, and top with grated cheese for picky eaters.
How to make Cherry Tomato Pasta Sauce
Step 1: Bring a large pot of salted water to a boil and cook the pasta for about 10 minutes, or according to package instructions.
Step 2: While the pasta cooks, quarter the cherry tomatoes and crush the garlic.
Step 3: Heat olive oil in a large pan. Add the garlic, chopped tomatoes, a pinch of salt and pepper, and fry for about five minutes until the tomatoes soften and start to brown slightly.
Step 4: Stir in the chilli flakes, paprika, tomato purée, miso paste, lemon juice and a little pepper. Mix well, then add the basil, allowing it to wilt into the sauce.
Step 5: Drain the pasta lightly and add it to the pan. Toss everything together so the pasta is evenly coated with the sauce and serve immediately.
Tip: For more heat, increase the chilli flakes and paprika to taste.
Leftovers
Store any leftover sauce in an airtight container in the fridge for 3–5 days. If combined with pasta, it will keep about 3 days. You can freeze the sauce (without pasta) for up to six months; thaw and reheat gently before serving.
Recipe FAQs
Yes. Fry cherry tomatoes with garlic, then add spices, tomato purée and a touch of miso for depth. It’s quick and yields a fresh, bright sauce.
Both work well. Blistered tomatoes cook faster and keep a burst of juiciness; roasted tomatoes develop deeper sweetness and pair nicely with roasted garlic.
Absolutely. Wine is optional; this recipe relies on tomatoes, garlic, miso and seasoning to build flavour without alcohol.
If you prefer a thicker sauce, simmer it a little longer to reduce, or use a cornstarch slurry (cornstarch mixed with water) added gradually until it reaches your desired consistency.
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Cherry Tomato Pasta Sauce
Ingredients
- 250 grams spaghetti , (I used gluten-free)
- 2 tbsp olive oil
- 300 g cherry tomatoes , cut into quarters
- 2 garlic cloves, crushed
- 1 pinch of chilli flakes
- 1 tsp paprika
- 5 tbsp tomato puree
- 1 tbsp miso paste
- 1 handful fresh basil leaves
- 1 Juice of lemon
- Salt & Pepper
Instructions
-
Place the pasta in salted boiling water and cook for about 10 minutes.
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Meanwhile, quarter the cherry tomatoes and crush the garlic.
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Heat a large pan with olive oil, add garlic, tomatoes, salt and pepper, and fry for 5 minutes until softened and slightly browned.
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Add chilli flakes, paprika, tomato purée, miso paste, lemon juice and a pinch of pepper. Stir until combined, then add basil and let it wilt.
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Drain the pasta and add it to the pan. Toss until the pasta is coated and serve immediately.
Notes
Substitutions & Variations: See the list above for alternatives and ideas.
To Store: Refrigerate in an airtight container for 3–5 days. Reheat on the stove or in the microwave until piping hot.
To Freeze: Freeze the sauce (without pasta) in an airtight container for up to six months.
Tip 1: This recipe is easy to double for batch cooking — freeze half for later.
Tip 2: Add more chilli flakes and paprika if you prefer it spicier.
Tip 3: If you’re not vegan, grilled chicken or prawns are nice additions.
Nutrition
