Servings
Font
Back
5.0 from 12 votes

12-Minute Cherry Tomato Pasta Recipe

Cherry tomato pasta with the most basic of cherry tomato pasta sauces. It might be basic, with just 7 pantry ingredients, but this 'pasta sciue sciue' or 'pasta in a hurry' is extremely delicious if you use the best quality ingredients you can find. Perfect for summer, or any evening when you’re short on time!

Cook Time
mins
Total Time
12 mins
Servings: 2
Calories: 582 kcal
Course: Main Course
Cuisine: Italian

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 dried oregano
  • 1 pinch chilli flakes optional
  • 12 ounces cherry tomatoes
  • 2 large cloves garlic sliced or crushed
  • 1 tablespoon balsamic vinegar
  • ½ cup fresh basil
  • freshly ground salt & black pepper to taste
  • ½ cup Parmesan Cheese grated, or more to taste

Instructions

    Cup of Yum
  1. Cook the pasta according to the cooking instructions.
  2. Meanwhile, gently heat the olive oil in a deep frying pan with a lid.
  3. Add the oregano, and chilli flakes to the pan and let cook until the oil just begins to sizzle.
  4. 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.
  5. 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).
  6. 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.
  7. 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

  • Quality of ingredients: Since there are only a few pantry ingredients in this dish, try to make sure you get the best quality possible e.g. ripe, juicy cherry tomatoes in season, fresh garlic and good quality extra virgin olive oil. 
  • When everything is in the pan, including the pasta, add more pasta cooking water until the dish appears rich and silky. You don't want it to be watery, you want the cooking water to cling to the pasta so it's neither too dry nor too watery.
  • Blistering the tomatoes: Blistering the tomatoes cooks them quickly at a high temperature which gives them a slightly charred appearance and intensifies their flavor.
  • Variations: This dish is supposed to be super simple, but feel free to add more veggies such as finely chopped zucchini, eggplant or red pepper. Alternatively, wilt spinach into the sauce at the end. For a richer version, drizzle in a little cream and simmer until thickened slightly.
  • Storage: Kept in an airtight container, leftovers will keep for up to 5 days. To reheat, splash in a little more water before microwaving covered for 2-3 minutes or heating gently on the stove.
  •  

Nutrition Information

Calories 582kcal (29%) Carbohydrates 74g (25%) Protein 22g (44%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 17mg (6%) Sodium 428mg (18%) Potassium 630mg (18%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1367IU (27%) Vitamin C 41mg (46%) Calcium 359mg (36%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 582

% 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.

Report Abuse
Login to Continue
Forgot password?
Don't have an account? Register