Cherry Tomato Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
229 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Cherry Tomato Pasta
Description
Cherry Tomato Pasta brings together fresh cherry tomatoes simmered with garlic and shallots in olive oil. The addition of tomato paste deepens the tomato flavor, while red pepper flakes add a gentle heat. By crushing some tomatoes during cooking, the sauce achieves a mix of bursts of whole tomato and saucy pockets, all enhanced by a splash of reserved pasta water to create a cohesive, glossy coating for the spaghetti. Fresh basil and grated parmesan provide herbal brightness and savory richness as finishing touches.
The sauce’s combination of textures—from tender cooked tomatoes to smooth, rich olive oil and cheese—makes it a lively, flavorful pasta dish. It’s cooked completely on the stovetop, making use of fresh and shelf-stable ingredients for a practical meal that highlights the natural sweetness and acidity of cherry tomatoes.
To serve, toss the hot pasta thoroughly with the sauce for even flavor distribution. This pasta pairs well with a simple green salad or crusty bread to complement its fresh, savory profile. It can be a satisfying main course for lunch or dinner.
When storing leftovers, keep them in an airtight container refrigerated for up to four days. Reheat gently in a pan with a splash of water to restore moisture without overcooking the pasta.
Ingredients
- 8 ounce spaghetti
- 3 tbsp olive oil
- 1 shallot diced
- 2 cloves garlic minced
- 1 1/2 tbsp tomato paste
- 4 cups cherry tomato
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- basil fresh
- parmesan
Instructions
- Cook the pasta according to the package instructions and save 1 cup of the pasta water.
- Heat the olive oil in a large pan over medium heat. Saute the shallots and garlic until golden. Add the tomato paste and stir to combine.
- Turn the heat up to medium high. Add the cherry tomatoes and cook them for 5 minutes so they start bursting. Crush a few of them with the back of a wooden spoon. Season with salt and red pepper flakes.
- Add 1/2 cup reserved pasta water and bring to a simmer. Then add the drained pasta to the sauce and toss it so all is well coated with the sauce.
- Top with fresh basil and freshly grated parmesan cheese.
Notes
- This recipe works with spaghetti, linguine, or bucatini as the pasta base.
- Adjust the red pepper flakes according to your preference for spiciness or omit them for a milder dish.
- Leftovers keep well refrigerated up to four days and should be reheated in a pan with a little water to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 439mg | 18% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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