Dreaming of pasta that practically shouts “sunshine on a plate”? This One-Pan Burst Tomato Pasta That Screams Summer is everything I crave in the warm months: sweet, jammy cherry tomatoes, silky noodles, and a sauce that comes together in the blink of an eye — all in just one pan! It’s vibrant, lightning-fast, and bursting with the bold, fresh flavors of peak-season produce.
Why You’ll Love This Recipe
- One-Pan Magic: Minimal cleanup means more time soaking up summer — less time at the sink!
- Every Layer Bursting with Flavor: Sun-dried tomatoes, rich tomato paste, and juicy cherry tomatoes meld into a sauce that tastes like slow-simmered perfection in just minutes.
- Customizable and Effortless: This dish shines with your favorite pasta (regular, gluten-free, or whole grain) and adapts to whatever fresh herbs and cheeses you fancy.
- The Very Spirit of Summer: Sweet tomatoes, basil, and a pop of chili flake transform humble pantry staples into a dinner that simply radiates sunshine.
Ingredients You’ll Need
Get ready for an ingredient list that’s short, sweet, and utterly summery. Each item here has a job: juicy cherry tomatoes bring natural sweetness, sun-dried tomatoes add irresistible depth, and a swipe of tomato paste builds richness. Don’t skip the final garnishes — they’re the finishing touches that lift this pasta from simple to spectacular!
- Pasta (your favorite kind): Use any shape you love — spaghetti, penne, fusilli, or gluten-free all work beautifully.
- Large shallot, finely chopped: Shallots are gentle and aromatic, but you could use a quarter of a red onion if needed.
- Sun-dried tomatoes in oil: Deep, savory flavor and that magical oil — don’t forget to spoon it into the pan!
- Tomato paste: Just a few tablespoons give the sauce a lush, concentrated backbone.
- Cherry tomatoes: When these burst, they make a fresh, syrupy sauce — super sweet when in season!
- Basil, parmesan, and red chili flakes (to serve): Bright, salty, herbal, and zingy — garnish with any or all for max flavor.
Variations
One of my favorite things about this One-Pan Burst Tomato Pasta That Screams Summer is how endlessly adaptable it is. Don’t hesitate to riff on the recipe — swap in seasonal veggies, different cheeses, or keep it vegan if you wish. It’s pure flexibility in a skillet!
- Make it Vegan: Skip the parmesan and finish with nutritional yeast, or a crumble of your favorite dairy-free cheese.
- Add Protein: Stir in cooked shrimp, grilled chicken, or white beans for extra heartiness.
- Change Up the Herbs: Don’t have basil? Try fresh mint or parsley for a fun twist.
- Spice Swap: Add a clove of garlic to the pan with the shallots, or try a fresh chopped chili for more heat.
- Pasta Possibilities: Use whole wheat, gluten-free, orzo, or even a fun pasta shape for kids — it all works!
How to Make One-Pan Burst Tomato Pasta That Screams Summer
Step 1: Boil the Pasta
Bring a large stovetop pot of salted water to a boil. Add your favorite pasta and cook according to the package instructions, just until al dente. Don’t forget to carefully reserve a ladle of pasta water before draining — it’s kitchen gold for finishing the sauce later.
Step 2: Build the Tomato Base
While the pasta is bubbling away, set a large pan over medium heat and drizzle in a few tablespoons of that luscious sun-dried tomato oil. Toss in the shallots, finely chopped sun-dried tomatoes, and tomato paste. Sauté for a few minutes — the shallots will turn golden and the paste will deepen to a gorgeous brick-red, creating incredible depth of flavor.
Step 3: Burst the Cherry Tomatoes
Time for the stars of the show: add all your cherry tomatoes straight into the pan. Let them sauté, shaking the pan occasionally, until they begin to collapse and “burst,” releasing their sweet juices to meld into the sauce. This is where that magical, summery flavor is born!
Step 4: Create the Sauce
Ladle in a scoop of your reserved pasta water. Let it simmer for a minute or two, thickening everything into a glossy, gorgeous tomato sauce. For richness, swirl in a little more sun-dried tomato oil (or a knob of butter if you’re feeling decadent) right at the end.
Step 5: Toss and Serve
Add your drained pasta to the skillet, gently tossing until every noodle is lovingly coated in that sweet, savory tomato sauce. Plate it up while it’s piping hot, then top generously with fresh basil, ribbons of parmesan, and a hit of red chili flakes. Enjoy every sun-soaked bite!
Pro Tips for Making One-Pan Burst Tomato Pasta That Screams Summer
- Choose the Sweetest Tomatoes: Pick cherry tomatoes that feel heavy and look glossy — they burst best and taste like candy!
- Don’t Rush the Tomato Paste: Give the tomato paste a minute or two in the pan to really caramelize; it deepens the sauce’s flavor dramatically.
- Save That Pasta Water: It might look humble, but reserved pasta water gives the finished dish that silky, restaurant-quality sauce.
- Finish with Flair: Toss the hot noodles with the sauce right in the pan and sprinkle those garnishes last — fresh basil and punchy chili flakes bring this One-Pan Burst Tomato Pasta That Screams Summer to life!
How to Serve One-Pan Burst Tomato Pasta That Screams Summer
Garnishes
To make every bowl worthy of a summer dinner party, shower your pasta with torn fresh basil, a flurry of grated parmesan, and—if you love a little heat—a pinch of red chili flakes. A light drizzle of extra sun-dried tomato oil over the top will add gorgeous shine and even more flavor.
Side Dishes
This pasta is a star but plays well with others: pair with a crisp green salad (think peppery arugula with lemon), buttery garlic bread, or even grilled vegetables fresh from the market. For a touch of indulgence, offer some marinated olives or a small antipasto platter on the side.
Creative Ways to Present
Serve this One-Pan Burst Tomato Pasta That Screams Summer in a big, shallow serving platter, letting the colors pop. For casual picnics, spoon into individual bowls and picnic outside. If you’re entertaining, tuck little basil leaves in between the pasta twirls and scatter extra sun-dried tomato bits on top for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Let leftover pasta cool completely before transferring to an airtight container. It keeps beautifully in the refrigerator for up to 3 days — the flavors will deepen and marry, making it just as irresistible for lunch the next day.
Freezing
While best enjoyed fresh, this pasta can be frozen in a pinch. Place cooled portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator and refresh with a splash of hot water or olive oil when reheating to revive its saucy magic.
Reheating
To reheat, transfer a portion to a skillet or microwave-safe bowl, add a splash of water or extra sun-dried tomato oil, and warm gently until hot and glossy. Toss well and don’t forget a fresh sprinkle of basil and parmesan before serving!
FAQs
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Can I use regular dried tomatoes instead of sun-dried tomatoes in oil?
For the best burst of flavor, sun-dried tomatoes in oil are ideal—they add both richness and depth. If you only have dried sun-dried tomatoes (not packed in oil), soak them in warm olive oil for about 20 minutes to soften and mimic the same effect.
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What types of pasta work best for One-Pan Burst Tomato Pasta That Screams Summer?
You can use almost any short or long pasta shape—spaghetti, linguine, orecchiette, penne, or fusilli—all soak up the sauce wonderfully. Choose whatever you have on hand or your favorite gluten-free or whole wheat variety!
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Is it possible to add greens or extra vegetables?
Absolutely! Toss in a few handfuls of baby spinach or arugula right at the end, or sauté zucchini ribbons and stir them in with the cherry tomatoes. This recipe thrives on flexibility.
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Can I make One-Pan Burst Tomato Pasta That Screams Summer in advance?
This dish is at its peak straight from the skillet, but you can prep the tomato base ahead and store it in the fridge for up to two days. Just cook your pasta fresh and toss together when you’re ready to enjoy!
Final Thoughts
If you haven’t tried One-Pan Burst Tomato Pasta That Screams Summer yet, you are in for the easiest, sunniest comfort food adventure. I hope this recipe becomes your go-to for busy weeknights, impromptu gatherings with friends, or any day you want to savor the flavors of summer in every glorious bite. Enjoy, and let me know how your kitchen bursts with joy!
Print
One-Pan Burst Tomato Pasta That Screams Summer Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This One-Pan Burst Tomato Pasta is a vibrant and flavorful dish that perfectly captures the essence of summer. Bursting cherry tomatoes, tangy sun-dried tomatoes, and caramelized shallots come together to create a delicious sauce that coats every strand of pasta.
Ingredients
Pasta:
- 2 servings pasta of choice
Sauce:
- 1 large shallot, finely chopped
- 5 – 6 sun-dried tomatoes in oil, finely chopped
- 3 tablespoons tomato paste
- 10 ounces cherry tomatoes
To serve:
- basil
- parmesan
- red chili flakes
Instructions
- Cook the Pasta: In a large stovetop pot, bring water to a boil. Add pasta and cook according to package instructions.
- Make the Sauce: In a large stovetop pan, add 2-3 tablespoons of the sun-dried tomato oil. Add the shallots, chopped sun-dried tomatoes, and tomato paste. Cook until the shallots caramelize. Add cherry tomatoes and cook until they burst.
- Thicken the Sauce: Add a ladle of pasta water to the tomatoes and cook until the sauce thickens. Finish with sun-dried tomato oil or butter.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and coat the noodles.
- Serve: Top with basil, parmesan, and red chili flakes. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
