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
- 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.
Cup of Yum
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.