15 Minute Burst Tomato Pasta

Did everyone else have the most beautiful weekend, too? Yesterday was a perfect 75 and sunny here in NC and it couldn’t have been more gorgeous.

And now it’s Monday. Which, don’t get me wrong, it’s still another beautiful day. But it’s Monday. So I made you some pasta— my favorite kind of pasta— and it’s SO easy too!

15 Minute Burst Tomato Pasta // pumpkin & peanut butter


I first made this Burst Tomato Pasta over the summer when I had pints on pints on pints of cherry and grape tomatoes in my apartment. Like every week. No joke. They always just look SO amazing at the grocery store and farmer’s market that I couldn’t pass them up! But I needed to start getting creative with my tomatoes because they were screaming to be used in the most delicious way. And what is more delicious than pasta? Few things, my friends, few things.

So I sliced those tomatoes in half, threw them in a large pan with lots of garlic and olive oil, added in a heaping handful of herbs, and cooked them till they, literally, burst! Then I poured the results over some scrumptious ancient grain cappelletti pasta and oh. my goodness. Comfort in a bowl! The burst tomatoes had this wonderfully sweet flavor that melded beautifully with the garlic and herbs in the most perfect way.

Oh, and Nate was literally licking his bowl. So I knew we had a winner here.

15 Minute Burst Tomato Pasta // pumpkin & peanut butter


So that’s it. Burst Tomato Pasta on your table and in your belly in 15 minutes flat. Assuming your stove doesn’t take 20 minutes to boil water 😉 Trust me, I’ve been there before.

On a Monday, this is the kind of meal I look forward to. Simple, quick, and utterly comforting as I ease my way into the hectic work week. I promise it will make your Monday that much happier! Have a wonderful day everyone.


15 Minute Burst Tomato Pasta // pumpkin & peanut butter

15 Minute Burst Tomato Pasta

Serves 2
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish


  • 6 oz pasta of choice
  • 3 tablespoons olive oil
  • 1/2 pint of grape tomatoes
  • 3 cloves garlic
  • 1-2 tablespoon chopped fresh basil (or 2 tsp of dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or more to taste)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red chili flakes (optional)


Step 1
Begin by boiling a pot of water. Add in the pasta and cook according to directions.
Step 2
In the meantime, heat a pan with 3 tablespoons of olive oil over medium heat. Slice the grape tomatoes in half and add into pan. Cook for 4-5 minutes, or until tomatoes are just beginning to burst or juice. Add in the garlic and cook for an additional minute. Last, sprinkle in the spices (salt, pepper, basil, oregano, and red chili flakes) and turn heat off. Stir and let the flavors meld for a few minutes.
Step 3
Once the pasta is cooked and strained, top it with the burst tomatoes and toss to coat. Add in any additional olive oil, salt, and pepper, then serve up a big ol' scoop!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Pasta is my FAVORITE food. And these pasta noodles are fantastic! I must go find some. I think the last time I had noodles like this were in my pre-vegan days in a mushroom stroganoff of some sort.
    What a great recipe 🙂

    • They seriously are the BEST noodles! I got these ones at a farmer’s market in NYC. They’re made with ancient grains, but I think there may be egg in them 🙁 I’m sure there are some vegan brands out there somewhere…

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