Cherry Tomato Pasta

How to Make Cherry Tomato Pasta

Cherry tomato pasta is a simple dish for any day of the week which calls for the freshest, juiciest organic cherry tomatoes you can find. Once you add aromatic basil to create the perfect pairing plus a scoop full of mascarpone cheese it will be even creamier than you had imagined – without the cream of course! Try this twist on neapolitan cherry tomato pasta and don’t go past the extra dash of pecorino cheese which really makes the flavours sing on a plate!

Watch the Cherry Tomato Pasta video recipe:

How to Make CHERRY TOMATO PASTA Like an Italian

cherry tomato pasta like an italian

Vincenzo’s Top Tips To Make Cherry Tomato Pasta

Pick your favorite!

Make sure you pick your favorite fresh and organic cherry tomato. Always best if fresh!

Al dente as always

The pasta should be cooked according to packet instructions but always follow the al dente timing for a more authentic texture!

GO for the creamy consistency

Mix well until you get a creamy consistency for your pasta sauce and to spready it evenly with the pasta.

cherry tomato pasta

Cherry Tomato Pasta

Vincenzo's Plate
5 from 1 vote


  • knife
  • Spatula or Wooden spoon
  • Medium fry pan
  • large pot for boiling pasta
  • Hand-held sieve
  • Chopping-board
  • Mug


  • Organic cherry tomatoes
  • Garlic 1 clove per person
  • Bunch fresh basil
  • 250 grams Mascarpone cheese
  • Extra virgin olive oil EVOO
  • Handful or a little more pecorino cheese
  • Short dry pasta Casarecce, penne etc
  • 1 tbsp Rock salt


  • Cherry tomato pasta is delicious with almost any dry pasta shape. Pick your favourite then boil 5L water in a large pot before prepping the sauce.
  • Remove cherry tomatoes from the vine and cut each one in half.
  • Put the pan on your stove at a medium heat and drizzle 4-5 tablespoons EVOO before adding the cherry tomatoes and leaving them to simmer.
  • Crush the garlic for your cherry tomato pasta and add to the pan.
  • Mix the garlic through using a spatula or wooden spoon.
  • Your pasta water should now have come to the boil, add a tablespoon of rock salt, mix through and add your pasta. This should be cooked according to packet instructions – follow the al dente timing for a more authentic texture.
  • The tomatoes should now have started to release some of their juices. Gently press down on them so that even more juice is released and the sauce really infuses with the garlic.
  • Once the tomato skin is nice and wrinkled and a beautiful sauce has formed, add a sprinkle of salt and pepper. Season to your liking.
  • Get a mug and scoop up some pasta water, pouring half of it into your sauce. Stir it into the sauce then add more as you need it – especially if you have made extra for more than 2 people.
  • Next add a generous amount of fresh basil leaves to your cherry tomato pasta sauce, breaking them with your hands or leaving them whole. Mix again!
  • Once the pasta has boiled, strain it and add it to your pan, then mix it all through and scoop up another cup full of pasta water leaving it to the side.
  • Stir the pasta through the sauce and once it is mixed well, add mascarpone cheese and let it melt into the cherry tomato pasta, helping it along by adding some pasta water as you go.
  • Follow this with a generous handful of pecorino cheese and mix well until you get a creamy consistency – if it’s not quite there, add a small amount of pasta water at a time and continue to mix.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Tried this recipe?Let us know how it was!

How to serve Cherry Tomato Pasta

Once your cherry tomato pasta is ready, serve it onto individual plates, making a nest at the top. Add lots of extra sauce to each portion then place a fresh basil leaf (or a few) on top.

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One Response to Cherry Tomato Pasta

  1. Paul Cunliffe January 30, 2023 at 12:36 AM #

    5 stars
    I love your recipes. I love authenticity and simple Italian cooking. I’ve made your Arrabbiata time and time again and this cherry tomato pasta is perfect. I’ve done it a couple of times now to play with the level of mascarpone I like and I’ve even adapted slightly for my taste by adding a chilli (I love the slight heat it gives).

    Whoop whoop!!!! On to the next recipe!!

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