Pasta with Cherry Tomatoes
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
403 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Cherry Tomatoes
Description
This recipe cooks spaghetti until just tender before draining and reserving some pasta water. Cherry tomatoes are sautéed in olive oil until softened, then garlic, salt, and crushed red pepper are added. The tomatoes are gently mashed to release their juices, forming a fresh, chunky sauce. Incorporating fresh basil and grated Parmesan cheese adds aromatic and savory depth to the dish. The reserved pasta water helps loosen the sauce to coat the noodles evenly.
The final dish showcases the sweetness and acidity of cherry tomatoes balanced by subtle heat and herbaceous freshness. The tomatoes soften and burst during cooking, but retain some texture, while the fresh basil and Parmesan enrich the flavor profile. This simple preparation is suitable for a quick yet flavorful pasta meal.
Leftovers store well in the refrigerator for several days, and the sauce can be frozen for up to three months. The tomato sauce can also be prepared a few days in advance. Variations allow for substituting different pasta shapes or types of tomatoes, with adjustments recommended when using larger tomato varieties.
Ingredients
- 8 ounces spaghetti
- ¼ cup olive oil
- 2 pints cherry tomato
- 3 garlic minced, cloves
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
- ½ cup basil chopped, plus more for serving, fresh
- ¼ cup Parmesan Cheese plus more for serving, grated
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water and drain.
- Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.
- Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.
- Serve immediately with more fresh basil and parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- The cherry tomato sauce can be frozen for up to 3 months.
- You can prepare the tomato sauce 2-3 days ahead to save time when cooking the pasta.
- Different pasta types or tomatoes like grape, Roma, or beefsteak can be used; larger tomatoes should be quartered for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 434mg | 18% |
| Potassium | 677mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1444IU | 29% |
| Vitamin C | 55mg | 61% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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