This Blistered Cherry Tomato Pasta is a fast and flavorful weeknight dinner that turns sweet summer tomatoes into a jammy, garlicky sauce tossed with al dente pasta and creamy mozzarella balls. It’s a no-fuss seasonal favorite for enjoying the abundance of cherry tomatoes bursting with flavor and in just 20 minutes.
If you’ve got cherry tomatoes ripening by the handful, this recipe belongs on your table. Between just two of my indeterminate cherry tomatoes plants, I'm harvesting close to 2 pounds of cherry tomatoes a week if not more! Not to mention the abundance of basil from companion planting that are just perfect in this pasta dish.
Just blister them in olive oil until they burst and sauté with garlic and herbs. Then, toss that luscious, jammy tomato sauce with pasta and creamy mozzarella... or burrata if you're feeling extra indulgent. It’s garden-to-table cooking at its most effortless and delicious for a one-pot weeknight dinner.
Even easier, use this slow-roasted Cherry Tomato Confit as the sauce!
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Why You'll Love this Recipe
- Peak summer flavor – Uses fresh, ripe cherry tomatoes straight from the garden or farmer's market.
- Ready in 20 minutes – Weeknight-friendly, one pot, and minimal prep.
- Only a handful of ingredients – But big on flavor thanks to the garden fresh tomatoes
- Absolutely positively cheesy – Creamy mozzarella melts into the warm pasta and it's extra indulgent, plus it adds protein!
- Customizable – Add herbs, greens, or grilled chicken as you like.
Ingredients
- Cherry Tomatoes - Smaller tomatoes are quick to burst and cook into a quick pasta sauce. Slice bigger cherry tomatoes in half. My favorite to grow so far are Sungold cherry tomatoes and Super Sweet 100!
- A blistered tomato is a tomato that’s been quickly cooked at high heat—usually in a skillet or under the broiler—until its skin begins to char, split, or wrinkle. This process concentrates the tomato's natural sugars, bringing out a sweet, slightly smoky flavor. When the tomatoes burst, it releases their juices to create a sauce.
- Pasta - Use whatever you prefer! High protein, whole wheat, your favorite shape... I personally love rigatoni or spaghetti for this.
- Garlic and Shallot - The aromatics in this recipe add a layer of flavor that makes this tomato-based sauce incredible. If you have time, roasting the garlic in the oven makes it even more delicious.
- Red Pepper Flakes - For heat. Switch out with calabrian chili peppers for a classic Italian option of hot pepper.
- Basil - Classic genovese basil is always abundant in my summer garden and a must for this pasta. You can also use oregano, thyme, or a dollop of carrot top pesto to brighten the dish.
- Mozzarella Balls - Ultimately optional but makes it extra special. Swap in burrata for the ultimate indulgent and comforting bowl of pasta. You can also keep it simple and use fresh Parmesan cheese.
How to Make Blistered Cherry Tomato Pasta with Mozzarella Balls
Begin to boil the pasta in salty water according to package instructions until al dente.
- Step 1: On low to medium heat, sauté the sliced garlic and shallot in 2 tablespoons of olive oil until transparent and slightly browned. Add the chili flakes and let it bloom in the fat for 30 seconds.
- Step 2: Add in the cherry tomatoes and stir everything together. Allow them to blister, stirring every now and then to prevent browning, until they start to split and burst. Once a sauce starts to form, add basil chiffonade.
Gently mash a few tomatoes with the back of a wooden spoon to encourage a more saucy consistency but in general, let the heat do the work.
- Step 3: On a low simmer, toss the spaghetti with the cherry tomato sauce, ½ cup of pasta water, and a tablespoon of butter until the pasta is well coated. Taste for seasoning.
- Step 4: Transfer a heaping serving into a bowl and add the mozzarella balls. Garnish with a drizzle of olive oil, more chili pepper flakes, and basil leaves.
Serving Suggestions
For an extra carby meal, serve the cherry tomato pasta with grilled sourdough to scoop up the leftover sauce or even better... garlic bread. For something simpler and bright, a simple arugula salad with a lemon balsamic vinaigrette would be delightful. And as a healthier summer option, try grilled zucchini or eggplant!
Don't forget the chilled glass of white wine or rosé.
Expert Tips
- Don’t over-stir the tomatoes. Let them do their thing in the pan to get that deep caramelized flavor.
- Use good olive oil. Since it’s a key ingredient, the flavor will really shine through.
- Add greens. A handful of spinach wilts perfectly into the warm pasta.
- For more richness, add the pat of butter before tossing the pasta.
- Want protein? Add grilled chicken, shrimp, or the mozzarella balls for a more filling meal.
- If your blistered cherry tomato pasta turns out too acidic, add a tablespoon of unsalted butter or a splash of heavy cream when tossing the pasta to smooth out the flavor and add richness
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat gently: In a skillet over low heat with a splash of water or olive oil to keep the pasta from drying out.
- Note: Mozzarella may melt more fully when reheated but will still taste delicious!
More Tomato Recipes to try
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Blistered Cherry Tomato Pasta with Mozzarella Balls
Equipment
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic, shallot, and red pepper flakes. Cook for another 2–3 minutes, stirring gently, until the garlic is fragrant and golden.
- Add the cherry tomatoes and let them cook undisturbed for 5–7 minutes, until blistered and starting to burst. Stir occasionally. Lightly mash a few of the tomatoes with the back of a wooden spoon to encourage a sauce. Toss in the basil.
- Add the cooked pasta and a tablespoon of butter to the skillet on a low simmer, tossing gently with the tomato mixture. Add a splash of pasta water to loosen the sauce if needed. Season with salt and pepper to taste.
- Remove from heat and stir in the mozzarella balls. They’ll soften slightly in the heat but stay creamy. Top with torn basil, a drizzle of olive oil, and more chili pepper flakes just before serving. Optionally, served with grilled chicken or shrimp for more protein.
Nutrition
Notes
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat gently: In a skillet over low heat with a splash of water or olive oil to keep the pasta from drying out.
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