5 from 51 votes
Cherry Tomato Pasta
This Cherry Tomato Pasta features spaghetti cooked al dente and finished in a sauce made by slowly melting diced Vidalia onions in olive oil before adding garlic, crushed red pepper, and halved cherry tomatoes. The sauce thickens as the tomatoes release their juices, then butter and fresh basil are stirred in for richness and herbal brightness.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
235 kcal
Course:
Dinner
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 235
% 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.