This blistered tomato pasta is salty, sweet, and a little bit tangy from pops of cherry tomatoes, pecorino romano cheese, and fresh basil. You will love this comforting blistered tomato pasta dish on a hot summer day!

There is just something so cozy to me about pasta, no matter the time of year. Sometimes, I think I could eat it every day! I love playing around with different flavors and textures in pasta dishes, and I’ll often look in my pantry and fridge to throw something fun together for a weeknight dinner.

Normally, my go-to weeknight pasta might be a pasta with a classic tomato sauce or even a spicy tomato pasta. In the summer, though, when cherry tomatoes are in season, I know I’m going to be making cherry tomato pasta.

This blistered tomato pasta features plump, juicy cherry tomatoes that pop and blister while they simmer with garlic and red pepper flakes. As the juices seep out of the cherry tomatoes, it creates a natural sauce for the pasta to cling to. A handful of grated pecorino romano adds saltiness and tang, and fresh basil brightness the dish. This pasta dish has the perfect combo of comforting flavors you know and love with a refreshing summery twist from fresh cherry tomatoes and basil. You can eat the pasta straight out of the pan (like I do!) or let it cool to room temp on a particularly hot day.

Tips on Tomatoes

I highly recommend using cherry tomatoes, a small variety of tomato, for their sweet and juicy flavor. My husband loves cherry tomatoes, so we always have them at home year-round — but in the summer, they are so, so flavorful and juicy! You can use any variety (and color!) of cherry tomatoes you like. In a pinch, you can use grape tomatoes, but they aren’t as juicy or sweet, and they won’t break down as much so your pasta may not be as saucy.

Key Ingredients

The ingredients in this blistered tomato pasta recipe are relatively easy to find in any major grocery store. If you’re having trouble finding a particular ingredient, I’ve listed details on substitutions below.

• Cherry tomatoes: Cherry tomatoes are critical for this dish!
• Garlic: In my opinion, the combination of tomato and garlic is so good — and so you’ll rarely see a tomato-based recipe without it!
• Red Pepper Flakes: A small pinch of red pepper flakes adds just a little bit of heat to the dish.
• Anchovy (optional, omit for vegetarian recipe): I usually have a tin of anchovies in the fridge laying around, and I really like the addition of the anchovy to this dish; it helps bring out the umami flavor of the tomatoes and adds a nice savory note. You can omit this if you’re not a fan of anchovies (though I highly recommend trying it out — it won’t taste fishy!), or if you’re vegetarian.
• Pecorino Romano Cheese: Pecorino romano cheese is a bit funky and tangy, and contrasts the sweet tomato flavor nicely. If you only have parmigiano-reggiano, you can absolutely substitute that.
• Basil: A bit of fresh basil really brightens the whole dish.

What is “Blistering?”

You may be wondering, what exactly does it mean to “blister tomatoes?” And how do I blister them? To blister tomatoes, you will simmer the tomatoes in a pan or skillet until the skins begin to blister, wrinkle, and burst. The tomatoes will begin to break down and release some of their juices, which helps create a nice sauce. I like to use a mix of whole cherry tomatoes, and halved cherry tomatoes. The halved tomatoes break down to create a sauce, and the whole tomatoes wrinkle and burst, but remain intact so that you get plenty of pieces of tomato.

How to Make Blistered Tomato Pasta

Ready to get started? Here’s a step-by-step walkthrough on how to make blistered tomato pasta.

Step 1: Slice half of the cherry tomatoes in half and leave the rest intact (whole).

Step 2: Saute red pepper flakes and garlic in olive oil until aromatic.
Step 3: Simmer the tomatoes: Add the cherry tomatoes and let them simmer until they begin to pop and blister, about 8 to 10 minutes. Mash some of the tomatoes to help create a sauce for the pasta to cling to.
Step 4: Cook and add your pasta: Cook your pasta until just before it is al dente (it should still have a bite!), then toss with the cherry tomato sauce, basil, cheese, and pasta water until it’s nice and saucy. Enjoy!

Storage Instructions

Leftover tomato pasta can be stored in an airtight container in the fridge for 3 to 4 days.