Cherry Tomato Pasta

This cherry tomato pasta is everything a weeknight dinner should be: bright, fast, and full of flavor. While the pasta cooks, the sauce is made with a speedy sauté of garlic and red pepper flakes, followed by tomato paste for richness, and a big handful of cherry tomatoes that burst and release all of their delicious juices. A splash of broth helps it all come together, and fresh basil brings that signature summer aroma. Finish it off with a generous dollop of creamy ricotta and a shower of parmesan, and you’ve got one of the best summer pasta recipes that feels special but couldn’t be or easier. Serve it on its own as a light vegetarian main dish, or pair it with your favorite grilled chicken recipes and a crisp green salad.

Find more 30-minute meals here to save your busy weeknights.

Can you use grape tomatoes?

Yes, swapping the cherry tomatoes for grape tomatoes will work well, but there are a few subtle differences to keep in mind. Grape tomatoes are generally less sweet and more acidic than cherry tomatoes, which may result in a slightly tangier sauce. If you prefer a sweeter sauce, you could add a small pinch of sugar or a splash of balsamic vinegar to balance the flavor. Grape tomatoes also have thicker skins and are less likely to burst as easily as cherry tomatoes. To help them along, press the tomatoes gently with the back of a spoon while simmering.