This cherry tomato pasta is your weeknight BFF. Juicy sweet cherry tomatoes, smoky bacon, and a splash of white wine come together to create a silky, garlicky sauce that clings perfectly to tender penne. The best part? This cherry tomato pasta sauce all comes together in just one pot, so cleanup is a breeze.
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Ingredients and Substitutions
Bacon → swap with pancetta. For vegetarians, skip it and add mushrooms for umami.
Garlic → garlic powder works in a pinch.
Shallot → any onion will work.
Cherry tomatoes → Use grape tomatoes or canned diced tomatoes.
White wine → this is optional.
Penne pasta → Any short pasta like rigatoni, rotini, or farfalle will work. Gluten-free pasta also cooks beautifully.
Water → Use chicken or vegetable broth for an extra flavour boost.
Cold Butter → this is optional. The butter is to give it a nice gloss and a creamier texture. Spinach → Substitute with kale, arugula, or even frozen spinach (just squeeze out excess water).
See recipe card for quantities.
How to make Cherry Tomato Pasta
- Step 1: Cook the bacon
- Step 2: Slice the tomatoes in half. I love using container lids to speed up the process.
- Step 3: Make the cherry tomato pasta sauce. Cook the aromatics, add the pasta, water. Season as you go!
- Step 4: Once the pasta is el dente, add the spinach.
- Step 5: Add the parmesan cheese, fold and mix well. Make sure to taste to see if it needs more salt.
- Step 6: Assemble. Add crispy bacon, more parmesan cheese and chopped parsley for garnish.
Equipment
- Large pot
- Box grater or microplane to grate cheese.
How to store and reheat cherry tomato pasta sauce
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a skillet over medium heat with a splash of water or broth until creamy again. Microwave in short bursts, stirring in between.
Freeze: Not recommended - pasta and spinach don't thaw well.
Top tips for success
- Let the tomatoes burst - That's where the natural sauce comes from, so give them time to pop and release their juices.
- Add butter cold - Stirring in cold butter at the end makes the sauce creamy and glossy without heavy cream.
- Stir the pasta often - Since it cooks right in the sauce, stirring keeps it from sticking and ensures even cooking.
Cherry Tomato Pasta - FAQs
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Cherry Tomato Pasta
Ingredients
Equipment
Method
- Cook the bacon - In a large pot over medium heat, cook the bacon until golden and crispy. Remove and set aside, leaving a little bacon fat in the pot.
- Sauté the aromatics - Add garlic and shallot. Cook until fragrant. Add the cherry tomatoes and cook until the tomatoes are blistered.
- Deglaze with wine - Pour in the white wine and simmer for 5 minutes, letting the tomatoes burst and the alcohol cook off.
- Cook the pasta - Add the penne and water. Stir and cover with a lid and cook until the pasta is al dente and most of the liquid has absorbed, about 8 minutes.
- Finish the sauce - Fold in the spinach until wilted. Add the parmesan cheese. Adjust seasoning to taste.
- Serve - Top with crispy bacon, freshly grated parmesan cheese and chopped parsley.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Sarah Meyer says
I'm not an experienced cook, but this was very straightforward to make and it turned out great.
Jacob K says
So fresh tasting, easy to make and all around amazing.
Loretta U says
Sooooo good 😊