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5.0 from 51 votes

Cherry Tomato Pasta

This Cherry Tomato Pasta is so deliciously saucy featuring summer cherry tomatoes. Best part about this dish: it takes under 30 minutes to make! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 235 kcal
Course: Dinner
Cuisine: Italian , American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.