Cherry Tomato Pasta Recipe
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
4 -6 servings
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Calories
729 kcal
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Course
Main Course
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Cuisine
Italian
Cherry Tomato Pasta Recipe
Description
Cherry Tomato Pasta Recipe highlights fresh cherry tomatoes cooked with garlic in olive oil until softened and juicy. The process of gently crushing the tomatoes during cooking allows their natural sweetness and acidity to meld into a delicate sauce. Seasoned with salt, black pepper, and a pinch of sugar if needed, the sauce gains a mild heat from crushed red pepper flakes. Tossing this sauce with al dente pasta coats each strand with vibrant, fresh flavors. Adding coarsely chopped basil at the end introduces herbal brightness, while freshly grated Parmigiano or Pecorino cheese adds a finishing savory touch.
The pasta itself provides a satisfying base, offering texture to complement the juicy tomato sauce. This dish suits everyday meals, especially when ripe tomatoes are abundant. It can be accompanied by simple green salads or rustic bread.
For best results, use ripe cherry tomatoes that are firm but slightly yielding to ensure good sweetness and juiciness in the sauce. Reserving some pasta water to adjust sauce consistency helps the sauce cling evenly to the pasta. Tearing basil leaves rather than chopping enhances its aroma, and cooking garlic until fragrant without browning prevents bitterness. These steps ensure balanced flavor and texture in the final dish.
Ingredients
- 1 pound pasta of your choice
- kosher salt
- ½ cup olive oil
- 2 large garlic or 1 small shallot, finely chopped, large cloves
- 3 pints cherry tomato
- ½ teaspoon black pepper freshly ground
- 1 pinch sugar if needed
- 1 cup basil coarsely chopped, fresh
- ½ teaspoon crushed red pepper
- Parmigiano Cheese for serving, freshly grated, or Pecorino cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta. Set aside.
- Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes to the skillet. Use a fork or the back of a wooden spoon to press down on the tomatoes to burst them gently. Season with kosher salt, freshly ground black pepper, and a pinch of sugar (if the sauce is a bit acidic). Stir well to combine.
- Cook the tomatoes until they soften and release their juices, about 5-7 minutes.
- Stir in the crushed red pepper for some heat. Taste and adjust the seasoning if needed.
- Combine the Sauce and Pasta: Add the cooked pasta to the skillet with the tomato sauce. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Remove the skillet from the heat and stir in the coarsely chopped fresh basil.
- Serve the pasta hot, topped with freshly grated Parmigiano cheese or Pecorino cheese. Garnish with additional fresh basil leaves if desired.
- Enjoy your burst cherry tomato pasta!
Notes
- Choose ripe cherry tomatoes that are firm yet slightly soft for the best flavor and juiciness.
- Reserve some pasta cooking water to adjust the sauce consistency when mixing with pasta.
- Tear basil leaves instead of chopping to better release their natural aroma.
- Use freshly grated Parmigiano or Pecorino cheese to finish the dish with added savory richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Calories | 729kcal | 36% |
| Carbohydrates | 100g | 33% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 51mg | 2% |
| Potassium | 1059mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 2128IU | 43% |
| Vitamin C | 82mg | 91% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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