Cherry Tomato Pasta
User Reviews
5
Cherry Tomato Pasta
Description
Cherry Tomato Pasta begins with gently cooking Vidalia onions in olive oil with salt over low heat until the onions soften and melt into the oil without browning. Adding minced garlic, crushed red pepper flakes, and halved cherry tomatoes creates a flavorful base that cooks covered until the tomatoes soften and release liquid. Uncovered cooking thickens the sauce to a rich consistency.
Meanwhile, spaghetti is boiled in salted water and drained just before fully al dente, as it will finish cooking in the sauce with some reserved pasta water. Incorporating pasta water helps bind the sauce to the noodles and adjust consistency. Butter enriches the sauce, while fresh basil adds a fragrant, bright finish.
The dish reflects balance between sweet, tart tomatoes and mild heat from the red pepper flakes. The method focuses on slow onion melting and careful sauce thickening for a delicate but flavorful pasta meal. Using both yellow and red cherry tomatoes adds complexity to the tomato flavor. This pasta can be served as a simple main course or side dish.
Look for bronze-die pasta for better sauce adhesion, and use pasta water generously to finish the dish. Equipment like a Dutch oven or braiser helps control the cooking environment for the sauce.
Ingredients
- 1/3 cup olive oil
- 1 onion peeled and finely diced, small
- kosher salt
- 2 garlic peeled and minced, cloves
- 1/2 teaspoon crushed red pepper
- 22 ounces cherry tomato halved
- 1 pound spaghetti (or pasta of choice)
- 2 tablespoons butter unsalted
- 1 basil roughly chopped, handful, leaves
Instructions
- In a large pan, set over medium heat, add the olive oil. When the olive oil is warm, add the diced Vidalia onions and few generous pinches of salt. Give it a mix and let them cook, covered, for 7 minutes. You really want the diced onions to melt in the pan with the olive oil. I like to make sure the heat is low enough so they slowly cook and don’t brown or burn.
- Next, add the minced garlic, crushed red pepper flakes and cherry tomatoes. Cook for an additional 5 minutes, covered, until the tomatoes are softened and have released a lot of their juices. Uncover and cook for an additional 5 to 7 minutes, until it thickens. Turn off the heat while we make the pasta.
- Meanwhile, bring a pot of salted water to a boil. Cook your pasta until al dente. I usually cook it about 1 minute before al dente because I like to finish cooking the pasta in the pan with the sauce. Reserve about 3/4 cup of pasta water. Drain the pasta and turn your attention to the pan with the cherry tomatoes.
- To the sauce, add about 1/2 cup of pasta water and bring it to a rapid simmer. Cook for about 2 minutes; give it a taste and adjust the salt to taste. I added a few more pinches of salt. Add the pasta in, along with the butter and toss together for about a minute, until completely combined.
Notes
- Use fresh Vidalia onions and cook slowly over low heat for best flavor and texture.
- A combination of yellow and red cherry tomatoes provides both tartness and sweetness.
- Reserve and add pasta water to help thicken the sauce and help it cling to pasta.
- Bronze-die pasta helps sauce adhere to noodles better due to its rough texture.
- Cooking pasta slightly before finishing in the sauce avoids overcooking and blends flavors.
- Use a Dutch oven or braiser if available for controlled, even cooking of the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 235kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 29mg | 1% |
| Potassium | 32mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 36mg | 40% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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