One Pot Cherry Tomato Pasta
Updated Aug 31, 2025, Published on Oct 05, 2024
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This One Pot Cherry Tomato Pasta is a simple, flavor-packed dinner that comes together in one pan. The ditalini pasta cooks directly in juicy, burst cherry tomatoes and savory chicken bone broth, soaking up all that flavor. Shallots, garlic, and fresh basil add freshness, while butter and Parmesan make it rich and luscious.
If you love one pot pasta recipes, try my Viral One Pot French Onion Pasta, inspired by classic French onion soup, or my Tomato, Boursin, and Shrimp Baked Orzo, a twist on the viral feta pasta.
Watch how to make it here!
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Cherry Tomatoes: Sweet, juicy cherry tomatoes burst as they cook, creating a fresh, flavorful base for the sauce. I sliced them in half so they break down faster.
- Ditalini Pasta: Small, tube-shaped pasta that cooks quickly and evenly, absorbs flavor, and traps sauce inside each piece. Elbow macaroni, small shells, or orzo work as substitutes.
- Chicken Bone Broth: Adds rich, savory flavor. Substitute with chicken stock, vegetable stock, or the broth you prefer.
One Pot Cherry Tomato Pasta (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Cook the shallots and tomatoes.
- Once the tomatoes burst, add the garlic and red pepper flakes.
- Mix in the uncooked ditalini pasta.
- Pour in the chicken bone broth, bring to a boil, then lower to a simmer to cook the pasta.
- Once the pasta is cooked, stir in fresh basil, butter, and parmesan cheese.
- Serve. Top with additional freshly grated parmesan cheese, fresh basil, and a drizzle of olive oil.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
What should I serve this pasta with?
This pasta would be delicious with a simple side salad such as arugula, olive oil, lemon juice, salt, and black pepper. Serve this pasta with some sautéed shrimp or grilled chicken breast on top or on the side for a boost of protein!
Did you try this One Pot Cherry Tomato Pasta? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!
One Pot Cherry Tomato Pasta
Equipment
- Sauté Pan use a large high-rimmed pan or a pot
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot, thinly sliced
- 1 pint Cherry Tomatoes, sliced in half
- ¼ teaspoon Kosher Salt, or to taste
- 3 cloves Garlic, thinly sliced
- ¼ teaspoon Red Pepper Flakes, optional; to taste
- 8 ounces Ditalini Pasta, see note
- 2 cups Unsalted Chicken Bone Broth, substitute with chicken or vegetable stock
- ¼ teaspoon Black Pepper, or to taste
- ¼ cup Fresh Basil, loosely packed; additional to serve
- 2 tablespoons Butter, I used salted Kerrygold butter
- ¼ cup Parmesan Cheese, freshly grated; additional to serve
Instructions
- Heat the extra virgin olive oil in a large high-rimmed pan or pot over medium heat. Add the thinly sliced shallot and cook for 1 minute, stirring often. Mix in the sliced cherry tomatoes and a generous pinch of kosher salt.
- Cover the pan for 3-5 minutes to allow the tomatoes to burst and release their juices. Remove the lid and stir. You can gently press down on the tomatoes to help them burst. They don't need to be fully bursted at this point.
- Mix in the thinly sliced garlic, red pepper flakes, and uncooked ditalini pasta. Pour in the chicken bone broth and bring to a boil. Once boilling, lower the heat to a simmer and cover the pan for 10 minutes. Give the pasta a stir half-way through to prevent sticking.
- Uncover the pan and stir. There should still be plenty of liquid in the pan. Mix in the black pepper. Continue to cook the pasta uncovered, stirring often to prevent sticking.
- Once most of the liquid is absorbed and the pasta is al dente, add the fresh basil and butter. Mix until the butter is melted and the sauce is glossy. Finally, mix in freshly grated parmesan cheese until melted and well combined.
- Divide the pasta among bowls to serve. Top with additional freshly grated parmesan cheese, fresh basil, and a drizzle of olive oil as desired.
Video
Notes
- Recipe Note: I used ditalini pasta (small tube-shaped). It cooks quickly, absorbs flavor well, and works great in one pot recipes. Substitute with small shells or elbow macaroni.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!