Cherry Tomato Pasta
User Reviews
5.0
51 reviews
Excellent
Cherry Tomato Pasta
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This Cherry Tomato Pasta is so deliciously saucy featuring summer cherry tomatoes. Best part about this dish: it takes under 30 minutes to make!
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Ingredients
- 1/3 cup olive oil
- 1 small onion peeled and finely diced
- kosher salt
- 2 garlic cloves peeled and minced
- 1/2 teaspoon crushed red pepper
- 22 ounces cherry tomatoes halved
- 1 pound Spaghetti (or pasta of choice)
- 2 tablespoons unsalted butter
- 1 Handful of basil leaves roughly chopped
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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
- Tips and Tricks:
- Equipment:
- Dutch Oven | Braiser | Kitchen Towels | Olive Oil Dispenser | Tongs |
- Fresh cherry tomatoes of the yellow AND red variety are a good combination because the yellow is more tart and bright, while the red tomatoes are more sweet.
- Pasta water is your friend. This starch water is a necessary addition with all pasta dishes, in my opinion. It thickens the sauce in the most perfect way.
- When buying pasta, look for "bronze-die." While this pasta is always a few dollars more, it means that the pasta is extruded with a bronze extruder. This means that your pasta water will be more starchy and flavorful. And the exterior of the pasta will be ashy and rough - resulting in the pasta sauce adhering to it easier.
Nutrition Information
Show Details
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: 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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