One Pot Cherry Tomato Pasta
Updated Jul 25, 2026
This post may contain affiliate links. Please read our disclosure policy.
One Pot Cherry Tomato Pasta is an easy one-pan dinner made with ditalini, burst cherry tomatoes, butter, Parmesan, and fresh basil. Everything cooks together in one pan for a flavorful meal with minimal cleanup.
If you love easy one-pot pasta recipes, try my Viral One Pot French Onion Pasta or Tomato, Boursin, and Shrimp Baked Orzo next.
🐝 Quick Look: One Pot Cherry Tomato Pasta
- What it is: A one-pot pasta made with ditalini, burst cherry tomatoes, Parmesan, butter, and fresh basil.
- Why you’ll love it: Easy, flavorful, and made in just one pan with minimal cleanup.
- Time: 10 minutes prep, 30 minutes cook time, 40 minutes total.
- Main ingredients: Ditalini pasta, cherry tomatoes, chicken bone broth, Parmesan, butter, and fresh basil.
- Best for: Easy weeknight dinners, pantry-friendly meals, or summer cooking.
Why You’ll Love This Recipe
- Everything cooks in one pan: The ditalini cooks directly in the broth and burst cherry tomatoes, soaking up all that flavor while creating a silky sauce with minimal cleanup. If you love one-pan dinners, you’ll also enjoy One Pot Spicy Italian Sausage Orzo or One Pan Salmon Coconut Curry.
- Simple ingredients, fresh flavor: Sweet cherry tomatoes, shallots, garlic, butter, Parmesan, and basil come together for a pasta that’s light enough for summer but cozy enough to enjoy year-round.
- Perfect for ditalini: Ditalini cooks quickly and catches the buttery tomato sauce in every bite. Looking for more recipes with smaller pasta shapes? Try my Creamy Spring Pesto Pasta, Italian Wedding Soup, or Orzo alla Vodka.
- Easy to customize: Add extra vegetables, grilled chicken, seared shrimp, or crispy chicken cutlets to make it heartier, or swap in another small pasta shape if you don’t have ditalini.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Cherry Tomatoes: This recipe is proof that cherry tomatoes don’t need much to become something special. As they burst, they create a light, fresh sauce that tastes like summer.
- Ditalini Pasta: I don’t think ditalini gets enough love. It’s one of my favorite pasta shapes because every bite is packed with sauce. If I can’t find it, I reach for small shells or elbow macaroni.
- Parmesan: If you can, grate your own here. It melts much more smoothly and gives the sauce a creamy finish. I used my Microplane Grater which makes grating parmesan super quick and easy.
- Chicken Bone Broth: Adds rich, savory flavor as the pasta cooks. Regular chicken broth or vegetable broth work just as well.
Tips and Substitutions
- Make it vegetarian: Simply swap the chicken bone broth for vegetable broth.
- Add protein: This pasta is delicious with grilled or crispy chicken, sautéed shrimp, or Italian sausage if you want a heartier meal.
- Add vegetables: Stir in a few handfuls of baby spinach at the end until wilted, or add zucchini, mushrooms, or asparagus with the tomatoes.
- Use a different pasta: I love ditalini because it cooks quickly and catches the sauce in every bite, but any small shape such as small shells or elbow macaroni work well too.
- Freshly grate the Parmesan: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and gives the sauce the best texture.
How to Make One Pot Cherry Tomato Pasta
See the recipe card below for full instructions and exact amounts.
- Cook the shallot in olive oil, then add the cherry tomatoes and kosher salt. Cover until the tomatoes begin to burst and release their juices.
- Stir in the garlic, red pepper flakes, and uncooked ditalini until the pasta is coated in the tomato mixture.
- Pour in the chicken bone broth and bring everything to a boil. Reduce to a simmer and cook until the pasta is nearly tender.
- Continue cooking until the pasta is al dente and most of the liquid has been absorbed. Stir in the butter, black pepper, fresh basil, and Parmesan until the sauce is glossy.
Recipe FAQs
One Pot Cherry Tomato Pasta is best served fresh, but leftovers reheat well. Warm it gently on the stove or in the microwave with a splash of chicken broth or water to loosen the sauce before serving.
One Pot Cherry Tomato Pasta pairs well with grilled or crispy chicken, shrimp, salmon, garlic bread, or a simple green salad. It’s also delicious on its own for a light meal.
As the pasta cooks, it absorbs more liquid, so the consistency can vary depending on your pan and the brand of pasta you use. If the sauce becomes too thick, stir in a splash of chicken broth or water. If it’s too thin, continue cooking for another minute or two until the liquid reduces.
Yes. While fresh cherry tomatoes create the brightest flavor and naturally cook down into a light tomato sauce, you can substitute one 14-ounce can of whole peeled tomatoes (crushed by hand) or one 14.5-ounce can of diced tomatoes. If using canned tomatoes, you may need to simmer the tomatoes for a few extra minutes before adding the pasta to cook off some excess liquid.
More One Pot Pasta Recipes to Try
One Pot
One Pot French Onion Pasta
One Pot
One Pot Taco Pasta
30 Minutes or Less
One Pot Crispy Prosciutto, Peas, and Mozzarella Orecchiette
One Pot Cherry Tomato Pasta
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot, thinly sliced
- 1 pint Cherry Tomatoes, halved
- ¼ teaspoon Kosher Salt, plus more to taste
- 3 cloves Garlic, thinly sliced
- ¼ teaspoon Red Pepper Flakes
- 8 ounces Ditalini Pasta
- 2 cups Chicken Bone Broth, preferably low-sodium
- ¼ teaspoon Black Pepper, plus more to taste
- ¼ cup Fresh Basil, loosely packed (plus more for serving)
- 2 tablespoons Salted Butter
- ¼ cup Parmesan Cheese, freshly grated (plus more for serving)
Instructions
- Cook the tomatoes: Heat the olive oil in a large high-sided sauté pan or pot over medium heat. Cook the shallot for 1 minute, then stir in the cherry tomatoes and kosher salt. Cover and cook until the tomatoes begin to burst, about 5 minutes. Remove the lid and gently press any remaining whole tomatoes with the back of a spoon.
- Cook the pasta: Stir in the garlic, red pepper flakes, uncooked ditalini, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring halfway through to prevent sticking.
- Finish cooking: Remove the lid and continue cooking, stirring often, until the pasta is al dente and most of the liquid is absorbed.
- Finish the sauce: Stir in the black pepper, butter, basil, and Parmesan until the butter has melted and the cheese is fully incorporated.
- Serve: Divide among bowls and garnish with additional Parmesan, basil, and a drizzle of olive oil, if desired.
Video
Notes
- Ditalini: Ditalini cooks quickly and catches the tomato sauce in every bite. Small shells or elbow macaroni are great substitutes, though the cooking time may vary slightly.
- Broth: Chicken bone broth adds extra richness, but regular chicken broth or vegetable broth work well too. If using a salted broth, adjust the kosher salt to taste.
- Pasta consistency: There should still be some liquid in the pan after removing the lid. Continue cooking uncovered until the pasta is al dente and the sauce is glossy. If the liquid evaporates too quickly before the pasta is tender, add a splash of broth or water.
- Parmesan: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite ways to use a pack of cherry tomatoes! It’s such a light and fresh pasta that’s easy to customize with your favorite veggies and protein.
omg..what a great way to use up my hone grown cherry tomatoes..so easy to make and definitely addicting..I added a half csn of great northern white beans and a little spinach so I felt I was being healthy!
I’m so glad you enjoyed the recipe and found it easy to make! I love the idea of adding white beans and spinach!
This turned out really well. I did use less pasta of a different type when I cooked it, since it was all I had in my house. I definitely would make this again.
Thank you so much for trying out the recipe and taking the time to leave a nice review! I’m so happy to hear it worked out well!