Fresh Cherry Tomato, Basil and Parmesan Cheese Pasta

Fresh Cherry Tomato, Basil and Parmesan Cheese Pasta


  • Fresh Cherry Tomato, Garlic, Basil and Parmesan Pasta
  • This quick, simple, no cook pasta sauce is great as a main course or side dish in the summer when tomatoes are at their peak.
  • Serves 4
  • 1 pint cherry tomatoes, washed
  • ¼ cup olive oil
  • 1 or 2 garlic cloves
  • 1 handful of fresh basil
  • salt and pepper to taste
  • ¼ cup grated Parmesan cheese
  • ½ pound cappelini or spaghetti noodles
  • Parmesan cheese for garnish
  • fresh basil for garnish


Bring a large pot of salted water to a boil. Add noodles and cook as directed.

In a food processor, add tomatoes, oil, garlic, basil, salt, pepper, and Parmesan cheese. Pulse for several seconds until chunky.

Drain the pasta and reserve 1 cup of the water and set aside.

In a serving bowl, add pasta and add tomato mixture. Toss well. If the pasta seems a little dry, add some of the reserved pasta water. Garnish with Parmesan cheese and some fresh basil and serve.

3 Responses to Fresh Cherry Tomato, Basil and Parmesan Cheese Pasta

  1. Rosemary Bolster says:

    Delicious and fresh! Love it!


      I do a similar salad but use feta instead of parmesan, and toss in some kalamata olives. I leave everything whole and toss it over just cooked fusilli pasta. We like it best when the pasta is still warm, but it is wonderful at room temp. too.

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