Gluten-Free Cherry Tomato Spaghetti with Burst Tomatoes

Gluten-free burst cherry tomato spaghetti became my go-to weeknight dish this summer — you should try it!

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About This Spaghetti Recipe

I previously shared a recipe for gluten-free penne with roasted cherry tomatoes and parmesan. The ingredients are similar, but the technique is different here.

In that penne recipe the tomatoes are roasted in the oven to soften. For this spaghetti, the tomatoes are cooked on the stovetop until they burst and release their juices, forming a simple sauce. The starchy gluten-free pasta water helps thicken the sauce, and freshly grated parmesan finishes the dish. Simple and delicious.

Both methods are tasty, but I’m especially fond of the stovetop-burst tomato technique.

This version was adapted from a recipe I saw on Instagram. One of the main ingredients is, of course, spaghetti.

Ingredients You Will Need:

– Gluten-free spaghetti (I use Barilla)
– Cherry tomatoes
– Extra virgin olive oil
– Minced garlic (fresh is best)
– Salt & pepper
– Freshly grated Parmesan (avoid pre-shredded)
– Optional: fresh basil for garnish or red pepper flakes for heat

What Pasta Can I Use?

There are many gluten-free pasta brands available; I prefer Barilla for a reliable, affordable option. Spaghetti can stick together, so stir often, use a roomy pot, and keep the water at a rolling boil for best results.

How To Make Burst Cherry Tomato Spaghetti

Cook the spaghetti according to the package directions. While the water heats and the pasta cooks, sauté the cherry tomatoes and garlic in olive oil over medium heat until the tomatoes blister and burst, releasing their juices. Combine the pasta with reserved starchy cooking water to create a creamy sauce, then finish with freshly grated parmesan and basil if you like.

Tips For Making Burst Cherry Tomato Spaghetti

Don’t discard the pasta water. The starchy water is essential for creating a silky sauce. When the pasta is ready, turn off the heat and use tongs or a slotted spoon to transfer it into the pan with the tomatoes and sauce.

Grate your parmesan by hand and use the real thing — look for Parmigiano Reggiano. Pre-grated cheeses often include anti-caking agents that prevent smooth melting. A block of good parmesan from the deli section will elevate the dish.

Looking for more gluten-free pasta dishes?

Try gluten-free spaghetti and meatballs for a classic, or penne alla vodka and pasta primavera for more vegetarian options. If you love pesto, a spinach pesto works beautifully over penne or rotini. For a different texture and flavor profile, try gluten-free pad Thai with rice noodles.

Explore a variety of gluten-free recipes on the blog for more ideas.

Here’s the full recipe for gluten-free burst cherry tomato spaghetti!
If you make it, please leave a comment — thank you!

Gluten-Free Burst Cherry Tomato Spaghetti

Yield:
2-4 servings

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Recipe adapted from Lindsay Eats LA

Ingredients

1 box (12 oz) gluten-free spaghetti, like Barilla
2–3 tablespoons olive oil
3 garlic cloves, minced
2 cups cherry tomatoes, rinsed and dried
½ cup pasta water (reserve and add more if needed)
¼ cup (or more) freshly grated parmesan
Salt & pepper to taste
Pinch of red pepper flakes (optional)
Freshly chopped basil, for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to package directions. Do not drain the pasta water — reserve about ¼ cup to start. If the pasta finishes before the sauce is ready, turn off the heat and let it sit.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and stir for 1–2 minutes, reducing heat if they start to pop and splatter.

3. Add the minced garlic, a pinch of salt, pepper, and red pepper flakes if using. Continue cooking, stirring occasionally, until the tomatoes burst and release their juices, about 10–12 minutes. Use the back of a spoon to gently press a few tomatoes if desired.

4. Pour in about ¼ cup of reserved pasta water and cook for 1–2 minutes until the liquid reduces slightly and becomes saucy.

5. Use a slotted spoon or tongs to transfer the spaghetti to the skillet. Add another ¼ cup pasta water if needed, season with additional salt and pepper, and stir in the freshly grated parmesan. Cook for another minute to meld the flavors, then remove from the heat.

6. Serve topped with extra parmesan and freshly chopped basil.

Nutrition Information

Yield 4
Serving Size 1

Amount Per Serving
Calories 185Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 88mgCarbohydrates 19gFiber 2gSugar 2gProtein 4g

The nutrition information on each recipe card is provided as a courtesy. The data is calculated by Nutritionix; you may want to verify using your own ingredients and calculator. While care is taken to be accurate, I cannot guarantee these calculations.

Do you like spaghetti?

What about tomatoes?

Tell me in the comments below!