Fresh Grape Tomato Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
292 kcal
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Course
Main Course
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Cuisine
Italian
Fresh Grape Tomato Pasta
Description
In this pasta recipe, the pasta is cooked very al dente to retain firmness before being combined with a sauce made by gently sautéing olive oil, garlic, and grape tomatoes until the tomatoes begin to brown, which deepens their sweetness and flavor. Oregano and salt season the sauce along with optional hot pepper flakes for a subtle heat. Capers are added to introduce a briny contrast and umami note.
The pasta is then tossed with the sauce along with some reserved pasta water to make a slightly thick, soupy coating that clings to the noodles. Serving the pasta on a bed of fresh arugula leaves adds a peppery freshness that balances the richness. A generous sprinkle of freshly grated Parmesan or pecorino cheese provides savory, nutty depth.
Leftover pasta stores well refrigerated for up to two days and can be reheated gently with a bit of water. Using capers packed in salt requires rinsing and draining to avoid over-salting. This dish pairs well with a crisp green salad or light protein.
Ingredients
- ¼ cup olive oil
- 1-2 cloves garlic finely chopped or minced
- 40 grape tomato or cherry tomato, sliced in half
- ½ teaspoon oregano
- ¼ teaspoon salt more if desired
- 1-2 pinches hot pepper flakes or black pepper, optional
- ¼ cup parsley Italian, fresh, chopped
- 10-15 capers
- 3½-4 cups pasta cooked
EXTRAS
- 1-2 cups arugula
- 4-6 tablespoons Parmesan Cheese or pecorino cheese, freshly grated, as desired
Instructions
- In a large pot of boiling salted water cook the pasta very al dente.
- In a large pan, add the olive oil, garlic, halved tomatoes, oregano, salt, hot pepper flakes and parsley, cook on medium heat until the tomatoes have just started to brown.
- Add the capers, cooked pasta and 3-4 tablespoons of pasta water, cook on high heat for approximately a minute stirring or tossing to combine continuously. Do not let the water completely disappear, you want a bit of a thick soupy sauce.
- Serve on arugula leaves and sprinkle with freshly grated parmesan or pecorino cheese. Enjoy!
Notes
- Use about 2½ cups dried pasta to yield 3½ to 4 cups cooked.
- If using capers preserved in salt, rinse and drain them well before adding.
- Short ridged or long pasta like spaghetti or bucatini can be used as alternatives.
- Store leftovers in an airtight container in the refrigerator up to 2 days; reheat in a pan with a little water or microwave in short bursts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 202mg | 8% |
| Potassium | 430mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 44mg | 49% |
| Calcium | 34mg | 3% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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