Cherry Tomato Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 to 6
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Course
Main Course
Cherry Tomato Pasta
Description
Cherry Tomato Pasta combines bucatini pasta with a lightly cooked sauce made from garlic, capers, lemon zest, balsamic vinegar, and cherry tomatoes. The tomatoes are cooked in two stages — first half are softened and broken down to release juices, then the remaining tomatoes are added and just starting to burst, preserving a fresh, slightly firm texture. This allows the sauce to be both hearty and vibrant with fresh tomato flavor.
The dish is finished by tossing it with fresh basil and grated pecorino, which brings a subtle creamy and salty note. Olive oil serves as the base, providing richness and helping carry the flavors. The red pepper flakes add a gentle spice without overwhelming the bright ingredients.
This pasta works well as a casual dinner or a light lunch option, relying on fresh ingredients and simple cooking techniques. It pairs nicely with a crisp green salad or crusty bread to mop up the sauce.
Ingredients
- 12 ounces bucatini pasta
- ⅓ cup extra-virgin olive oil plus more for drizzling
- 3 garlic sliced, cloves
- 3 pints cherry tomato
- 2½ tablespoons capers
- 2 teaspoons lemon zest
- 1 teaspoon balsamic vinegar
- 1 teaspoon salt sea salt
- ¼ to ½ teaspoon red pepper flakes
- black pepper freshly ground
- 1½ cups basil fresh leaves
- ¼ cup pecorino cheese or Parmesan or Vegan Parmesan, optional, grated
Instructions
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- In a large, deep skillet or Dutch oven, heat the oil over medium-low heat. Add the garlic and cook for 1 minute, stirring, until soft and fragrant. Add half the tomatoes along with the capers, lemon zest, vinegar, salt, red pepper flakes, and several grinds of pepper. Toss to coat. If the oil starts to sputter while cooking, turn the heat down as needed. Cook for 8 minutes, stirring often, until the tomatoes break down and release their juices.
- Add the remaining tomatoes, stir, and cook for 2 to 4 minutes, or until the second addition of tomatoes is just beginning to burst. Add the pasta and toss to combine. Cook for 1 to 2 more minutes, or until the pasta is coated in the sauce and heated through.
- Stir in the basil and cheese, if using. Season to taste and serve.
User Reviews
Overall Rating
5
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