This is a fresh tomato sauce recipe with burst cherry tomatoes. In this recipe you will saute tomatoes with shallots, and make your own pasta sauce. Especially during tomato season, make this fresh cherry tomato pasta sauce any time you have an abundance of cherry tomatoes and a hankering for a really easy pasta recipe.
the inspiration behind this burst cherry tomato pasta sauce recipe
You all know I am a fiend for tomato season. Is there anything better than freshly cooked pasta with a simple tomato sauce? Yes, actually — a fresh cherry tomato pasta sauce.
I love this recipe. I make it all the time — this is a real window into how I cook on the regular.
This recipe is made up of fresh tomatoes, shallots, olive oil, red chile pepper flakes, and water. And the secret (okay, it’s optional, but it does really round out the flavors here) ingredient is an anchovy.
If you are not an anchovy person, you could do a tablespoon of balsamic vinegar or a teaspoon or two of fish sauce. It just needs something to round it all out. I have found that something funky really helps bring out the best in this cherry tomato sauce.
In this recipe, the cherry tomatoes have just barely burst, so this fresh tomato sauce is brimming with cherry tomato flavor. You could cook this way down and the cherry tomatoes will be very soft. Or, you can cook the tomatoes down less, and they will be more fresh-tasting. Chef’s choice!
How to make Fresh Cherry Tomato Pasta Sauce for Any Pasta You Want
You’ll need two pots for this – a big pot for pasta, and a big skillet for the burst cherry tomato sauce.
First, put on the pasta water and bring it to a boil.
In your skillet, saute a medium shallot in a big glug (about 2 tbsp) of olive oil, until they’re soft and beginning to brown.
Add in 3 cups of cherry tomatoes and 3 anchovy fillets and sautee until the tomatoes have burst and anchovies have dissolved. The anchovies are optional, but you’ll be missing out if you skip them!!
Add in 1 cup of water and 1 tablespoon of tomato paste and stir to combine. Lower down the heat now to a simmer while you cook the pasta.
The water should be boiling now for the pasta, so throw in your pasta of choice and cook for 8 minutes.
Using tongs or a sieve — don’t strain the pasta into a colander! — transfer the pasta into the fresh tomato pasta sauce.
Add some red pepper flakes, fresh basil, and/or Parmesan cheese, and dinner is ready.
tips for making fresh cherry tomato pasta sauce
- If you are not into the anchovy, would you consider a teaspoon of fish sauce? Or a tablespoon of balsamic vinegar? This fresh cherry tomato pasta sauce really benefits from that added seasoning.
- You can have this fresh marinara sauce with rigatoni, spaghetti, or this cute spiral-y pasta I found at the store.
- Don’t overcook your pasta. Cook for a few minutes less than what the box says.
- Also, don’t strain your pasta into the sink — just transfer it directly to your pasta sauce using tongs or a sieve.
if you liked this recipe you might like my other pasta recipes:
Fresh Cherry Tomato Pasta Sauce
Fresh Cherry Tomato Pasta Sauce
- 2 tbsp olive oil
- 1 medium shallot , sliced thinly
- 1 tsp Kosher salt
- 3 cups cherry tomatoes
- 3 flat anchovy fillets
- 1 tbsp tomato paste
- 1 cup water
- First, put on the pasta water and bring it to a boil.
- In your skillet, over a medium-high heat, pour in a good glug (about 2 tbsp) of olive oil and your sliced shallot and sautee the shallot until it has softened a bit. Add in 3 cups of cherry tomatoes and 3 anchovy fillets (optional but you'll be missing out if you skip them!!) and sautee those until the tomatoes have burst + anchovies have dissolved. Last, add in 1 cup of water and 1 tablespoon of tomato paste and stir to combine. Lower down the heat now to a simmer while you cook the pasta.
- The water should be boiling now for the pasta, so throw in whatever pasta you like, and cook for about 8 minutes.
- Using tongs or a sieve — don't even strain the pasta into a colander!! — just transfer the pasta into the skillet with the fresh cherry tomato pasta sauce, and toss to combine. Plate and serve with basil, parmesan, and/or red chili pepper flakes on top.