Fresh Burst Cherry Tomato Pasta Sauce
A quick and easy homemade cherry tomato pasta sauce bursting with fresh basil and salty pecorino, perfect for showcasing summer’s best tomatoes with a light, vibrant flavor.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 pounds cherry tomatoes, halved or whole if small
- 1 cup fresh basil leaves, loosely packed and roughly torn
- ½ cup finely grated Pecorino Romano cheese
- 3 large garlic cloves, thinly sliced
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, a few twists
- Red pepper flakes, optional pinch
- Water or reserved pasta cooking water, a few tablespoons as needed
Instructions
- Rinse the cherry tomatoes and slice them in half if medium or large. Thinly slice garlic cloves. Tear basil leaves roughly and set aside. Grate pecorino finely and keep ready.
- Warm 3 tablespoons of olive oil in a large heavy-bottomed skillet over medium-low heat until hot but not smoking.
- Add sliced garlic and a pinch of red pepper flakes if using. Stir frequently to avoid burning until garlic is lightly golden and fragrant, about 2-3 minutes.
- Add cherry tomatoes and a pinch of salt. Stir to coat in the garlicky oil. Cook gently, stirring occasionally, until skins blister and pop, releasing juices, about 5 minutes. Tomatoes should soften but not collapse.
- If sauce seems dry, add a splash of water or reserved pasta cooking water to loosen. Season with extra salt and freshly ground black pepper to taste. Turn off heat when tomatoes are tender but still hold shape.
- Stir in torn basil leaves and let aroma bloom in warm sauce. Sprinkle most of the pecorino over sauce and stir gently to melt slightly. Reserve some pecorino for serving.
- Toss sauce with freshly cooked pasta (spaghetti or linguine recommended) and coat evenly. Serve immediately with remaining pecorino and extra basil for garnish.
Notes
Avoid overcooking to preserve fresh burst texture. Add pecorino cheese off the heat to prevent graininess. Use pasta water to adjust sauce consistency for better cling. For creamier sauce, stir in ricotta or mascarpone before serving. Use medium-low heat to prevent burnt garlic and bitter flavors.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 180
- Sugar: 9
- Sodium: 350
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 14
- Fiber: 3
- Protein: 6
Keywords: cherry tomato pasta sauce, fresh tomato sauce, basil pecorino sauce, easy pasta sauce, summer pasta sauce, quick tomato sauce