12-Minute Cherry Tomato Pasta Recipe
User Reviews
5
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Cook Time
12 mins
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Total Time
12 mins
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Servings
2
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Calories
582 kcal
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Course
Main Course
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Cuisine
Italian
12-Minute Cherry Tomato Pasta Recipe
Description
The recipe focuses on cooking short twisted pasta varieties like Casarecce that hold sauce well. Cherry tomatoes are heated with olive oil, oregano, and optional chili until they soften and blister, concentrating their natural sweetness and imparting a subtle charred flavor. Garlic and balsamic vinegar add aromatic depth and acidity, while fresh basil offers brightness and freshness. Parmesan cheese finishes the dish with a salty, creamy dimension.
The result is a pasta dish with juicy and slightly blistered tomatoes enveloping each bite, balanced by herbs and tangy vinegar. The reserved pasta cooking water incorporated into the sauce helps create a silky coating that prevents dryness. This combination highlights vibrant summer produce in a straightforward manner.
This pasta serves well as a light main or paired with additional vegetables or protein. Suggested variations include incorporating finely chopped vegetables or cream for richness. Leftovers store well refrigerated and reheat best with a splash of water to restore sauce consistency.
Use ripe cherry tomatoes and fresh ingredients for optimal flavor. Adjust seasoning after blending sauce and pasta, aiming for a harmonious balance. Blistering the tomatoes quickly at high heat enhances their character distinctively.
Ingredients
- 6 ounces pasta I like Casarecce, but any short twisted pasta that the sauce clings to easily is good, such as conchiglie (shells), fusilli (twirls) or even penne.
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- ½ teaspoon oregano dried
- 1 pinch chili flakes optional
- 12 ounces cherry tomato
- 2 large garlic sliced or crushed, cloves
- 1 tablespoon balsamic vinegar
- ½ cup basil fresh
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- ½ cup Parmesan Cheese grated, or more to taste
Instructions
- Cook the pasta according to the cooking instructions.
- Meanwhile, gently heat the olive oil in a deep frying pan with a lid.
- Add the oregano, and chilli flakes to the pan and let cook until the oil just begins to sizzle.
- Turn the heat up to high, then add the tomatoes to the pan. Cook for a few minutes with the lid on the pan, shaking from time to time until the tomatoes are juicy and slightly blistered.
- Add the garlic and balsamic vinegar, most of the basil, and salt and pepper to taste. Cook for a minute or two longer until the garlic is softened (but not burned).
- Scoop out a cup of cooking water, then drain the pasta. Add the pasta to the pan and loosen the whole dish with a few splashes of the reserved cooking water.
- Ladle the pasta into dishes, then scatter with parmesan and the rest of the basil leaves. Finally, drizzle over a little more olive oil.
Notes
- Use ripe, in-season cherry tomatoes and fresh garlic for best results.
- Blistering tomatoes intensifies their flavor with a slight char.
- Reserve some pasta cooking water to adjust sauce consistency.
- Variations include adding vegetables like zucchini, eggplant, or spinach.
- Leftovers keep up to 5 days; reheat gently with added water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 74g | 25% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 17mg | 6% |
| Sodium | 428mg | 18% |
| Potassium | 630mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1367IU | 27% |
| Vitamin C | 41mg | 46% |
| Calcium | 359mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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