Cherry Tomato Pasta

This ONE POT Cherry Tomato Pasta is easy to make with fresh tomatoes and a savory cream sauce with fresh herbs, garlic, Parmesan, and more. It's restaurant-quality flavor that your family will love!

Prep Time20

Cook Time15

Total Time35

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 479kcal

Author: Stephanie

Ingredients

Sauce

2 ¾ cups chicken broth
¾ cup half and half
1 teaspoon soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey optional but recommended
½ chicken bouillon cube
¾ teaspoon EACH: dried basil, oregano, parsley
¼ teaspoon EACH: dried thyme, onion powder, salt, pepper
1 pinch crushed red pepper flakes

Pasta, etc.

3 tablespoons butter
2 tablespoons tomato paste
4 cloves fresh garlic minced
½ cup Parmesan cheese freshly grated
3 tablespoons cream cheese softened
2 teaspoons fresh lemon juice
½ lb. Shellbow pasta see notes
2 cups cherry tomatoes halved

US Customary - Metric

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. This recipe goes quick, so you want to be ready.
Melt the butter in a soup pot over medium heat. Add the tomato paste and garlic. Stir continuously for 1 minute.
Add the combined sauce mixture in small splashes, stirring to incorporate.
Bring to a boil and add the pasta. Bring back to a gentle boil and cook uncovered according to package instructions. Run a silicone spatula along the bottom of the pot throughout cooking to lift any pasta that may be settling to the bottom. Taste-test the pasta for doneness before proceeding.
Reduce heat to low. Add the tomatoes and cream cheese and stir to combine. Gradually add the Parmesan cheese, followed by the lemon juice. (The sauce will continue to thicken!)
Taste and season with additional salt/pepper if desired. Serve!

Notes

Pro Tips:

Pasta: I use DeLallo Shellbow Pasta for this (a cross between shells and elbows 😁), but a variety of options work well, including Cavatappi, Medium Shells, Orecchiette, Farfalle, and Rotini.
Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
Parmesan:Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best.
Lemon Juice:If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
Tomatoes: Feel free to halve them depending on their size and your preference. You can also use drained canned tomatoes. Rotel is a nice addition and adds a little heat.
Flavor Enhancers:The soy sauce, Dijon, and honey are flavor enhancers that you can’t taste outright.
Spinach makes a great addition to this, 2 packed cups can be added when the tomatoes are added.
Meat additions include cooked sausage, bacon, chicken, steak, and pork! Shrimp would also be delicious in this!
Serve this Cherry Tomato Pasta with my Chicken Milanese, Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This doesn’t reheat exactly back to its original consistency but the flavor is great.
Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.
Note: Fresh tomatoes start break down more after being reheated. (But I don’t mind!)

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition