Curry Pasta with Bursted Cherry Tomatoes

Name: Curry Pasta with Bursted Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving
Ingredients: 8 oz Spaghetti; 1 " ginger; 3 cloves garlic; 1 small shallot; 1 tablespoon turmeric powder; 1 teaspoon cloves; 2 tablespoon butter; 2 cups cherry tomatoes; ¾ cup heavy cream; ½ cup parmesan; 2 teaspoon salt; lemon, basil, and red pepper flakes

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2
Calories
981 kcal
Course
Lunch, Dinner
Cuisine
Mediterranean, Indian, Italian, Middle Eastern

Curry Pasta with Bursted Cherry Tomatoes

Zachary Lynch

Report

A quick and easy pasta dish using a delicious homemade curry paste, heavy cream, and sautéed cherry tomatoes.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

8 oz Spaghetti (or other pasta)
1 " ginger
3 cloves garlic
1 small shallot
1 tablespoon turmeric powder
1 teaspoon cloves
2 tablespoon butter
2 cups cherry tomatoes
¾ cup heavy cream
½ cup parmesan
2 teaspoon salt (plus more for the pasta water)
lemon, basil, and red pepper flakes (for serving)

Add to Shopping List

Instructions

Bring a large pot of salted water to boil and cook the spaghetti according to package directions, usually about 7-8 minutes. Save 1 cup of pasta water and drain the pasta.
While the pasta is cooking, make the curry paste by adding the ginger, garlic, shallots, turmeric, and cloves to a blender and grind until smooth. You can add a splash of water to help the paste blend.
Heat a large fry pan to medium heat and add the butter and cherry tomatoes. Cook the tomatoes for about 5 minutes or until they smash easily when pressed with a wooden spoon.
Once the tomatoes are done add the curry paste, heavy cream, parmesan, and salt to the pan. Cook for about 1 minute and smash all the tomatoes into the sauce.
Once the sauce is done, add the cooked spaghetti and pasta water to the pan and stir well until the sauce is thick and sticks to the pasta, about 2-3 more minutes. Squeeze some lemon on top and sprinkle some red pepper flakes and basil.

Notes

Make a larger batch of the curry paste and save in the fridge for up to 2 weeks for your next curry.

Nutrition Information

Show Details

Calories 981kcal (49%) Carbohydrates 101g (34%) Protein 29g (58%) Fat 52g (80%) Saturated Fat 32g (160%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.5g Cholesterol 148mg (49%) Sodium 2870mg (120%) Potassium 850mg (24%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 2588IU (52%) Vitamin C 38mg (42%) Calcium 425mg (43%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 981 kcal

% Daily Value*

Calories	981kcal	49%
Carbohydrates	101g	34%
Protein	29g	58%
Fat	52g	80%
Saturated Fat	32g	160%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	0.5g	25%
Cholesterol	148mg	49%
Sodium	2870mg	120%
Potassium	850mg	18%
Fiber	6g	24%
Sugar	11g	22%
Vitamin A	2588IU	52%
Vitamin C	38mg	42%
Calcium	425mg	43%
Iron	5mg	28%