Pasta with 15-Minute Burst Cherry Tomato Sauce
- I’ll admit that I got the idea for this dish from a food blogging site. It’s one of my all-time favorite recipes to make. The tomatoes are like small bursts of brightly flavored won- derfulness, and they make the dish pop. I’ve tried it with the little grape tomatoes, and I think I like it more that way. I’m so delighted I decided to subscribe. The recipes are very delicious. Thank you very much.
- Fabulous! It’s amazing how much difference a little of sugar can make! Fresh arugula was used to wilt the dish, which was then topped with fresh basil and parmesan cheese. Cooking the tomatoes and garlic too long will result in mush.
- Is there anybody else who was unable to provide comments on the modifications to the recipe box? My information was entered into the form and I clicked on the submit button, but nothing occurred! They are making these modifications because it is really annoying. I suppose it’s time to download a recipe-saving app to my phone. It’s a bad business
- As a rule, I don’t post reviews, but I felt compelled to express my appreciation for this sauce. So light and airy, but so straightforward. I had a variety of tomatoes on hand, including grape, cherry, Roma, and other varieties. I sliced the larger ones into pieces that were around the same size as the grape, which worked well. I used a small amount of pasta water, a couple of tablespoons of mascarpone, and red pepper flakes to make it perfect. This is something I will absolutely cook again and again
- I agree with the anonymous person who posted on September 4, 21. After all, what’s the use of looking through and preserving recipes any longer? For some reason, I am unable to access my Recipe Box, enter some items into the search field that is dedicated to the recipe box, or discover recipes that I have saved for years. My stored recipes are now displayed in a list, and I guess I’ll be asked to browse through the nearly 400 recipes I’ve saved over the last dozen or so years one by one in order to complete them. Horrible. It is preferable to visit NYTimes, FoodWine, and so forth.
- What’s the purpose of reading Epicurious articles and bookmarking their recipes if you’re not going to use them? They’ve taken away the recipe box feature, which committed users have relied on for years to preserve their favorite recipes.
- I had to halve this recipe since I didn’t have enough tomatoes in my garden, but I didn’t halve the garlic because, quite honestly, I adore garlic. A few standard little red tomatoes, which I cut up, were combined with my Sungold cherry tomatoes to make this dish. The end result was really spectacular, and I found it difficult to refrain from devouring it in one sitting. I did preserve a couple of spoonfuls of the pasta water, which I used to make my sauce as well as the sauce itself. The sauce was so smooth and creamy that you would almost believe it had butter. This is something I would happily produce again
- So! In order to save time, I halfed the recipe, which resulted in a satisfying lunch for two people with a little bit left over. We had a glass of wine and were content. Except for the fact that I used both cherry and grape tomatoes, I didn’t make any modifications. I used my most expensive extra-virgin olive oil for this recipe. Definitely need to make it again before the delicious tomatoes are gone.
- Thanks to Epicurious, we were provided with garden-fresh cherry tomatoes, which we used to create a delightful meal.
- This is without a doubt one of our favorite dinners! It’s really quick and simple to put together. We used up all of our Roma tomatoes from the previous year. This year, I experimented with cherry tomatoes and wasn’t thrilled with the results—too much skin, but they still tasted delicious! This dish deserves ten forks.
- Surprisingly delicious for something so basic. If you are not in the mood to cook, this dish is perfect for you. As an alternative, I used normal tomatoes from my garden, which came up well as well.
- This was quite simple to put together. Because of this, as well as the fact that it was really wonderful, I award it 4 forks. When I was reheating the sauce that I had cooked the previous morning, I added red pepper flakes, some cheese, and a bit of the pasta’s cooking water. A delicious lunch option that may be served as a starter or as a complete meal
- It’s good, but it’s not worth repeating in its current form. Anchovies, fish sauce, and mushroom powder are all good options for adding umami. I can see where the capers mentioned by one of the reviewers would be beneficial. Chili flakes can be substituted for ground pepper. It is worthwhile to attempt again in order to make improvements.
Cherry Tomato Pasta
This cherry tomato pasta dish is the perfect summer meal for me. It’s fresh, tasty, and really simple to create, thanks to the use of burst tomatoes, garlic, and basil. The act of preparing this cherry tomato pasta dish is like to giving oneself a present. It’s really simple to make, so you won’t have to spend a lot of time or energy on it, and the flavor is just delicious. This cherry tomato spaghetti is the epitome of what summer cooking is all about: sweet, tangy, and fresh.
Cherry Tomato Pasta Recipe Ingredients
This cherry tomato pasta dish, like any good summer cuisine, starts with fresh, in-season ingredients. This translates into a plethora of cherry tomatoes in this area. Make use of as many different types of vegetables as you can get your hands on. Any color or form will do – the more the merrier in terms of variety! Half of the mixture will be reduced to a light, garlicky sauce. Then, in the last few minutes of cooking, you’ll add the remaining ingredients. This will ensure that they are remain plump and bursty when you eat them.
- Of course, we’re talking about pasta! Bucatini is one of my favorite pastas to use here. Toss the chewy, al dente noodles with the juicy cherry tomatoes for a delicious contrast in texture and flavor. Extra-virgin olive oil is used to add richness to dishes. Infusing the spaghetti with garlic adds depth of flavor and a nutty undertone. Capers and balsamic vinegar– These ingredients give the pasta a tangy, salty flavor. Lime zest gives a lovely brightness to the dish. Heat is provided by red pepper flakes. Because tomatoes and basil are a marriage made in heaven, add fresh basil in your recipes! Its spicy, fragrant taste is critical in this recipe. Pecorino cheese– This cheese adds a rich, savory touch to the pasta. If you’re vegan or dairy-free, feel free to omit it or top your pasta with my vegan Parmesan cheese in place of the parmesan cheese. Both of these alternatives are delectable
- In addition, salt and pepper are used to bring out the tastes of everything.
The whole recipe, including measurements, may be seen below.
Cherry Tomato Pasta Serving Suggestions
This simple and gorgeous cherry tomato pasta recipe is the ideal summer supper for a small group of people. Toss it with some crusty bread to soak up the spaghetti sauce and a simple salad on the side. Any of the following recipes would be a good choice:
- Simple green salad, green bean salad, zucchini salad, Italian Chopped Salad, Caesar Salad, or any of these 37 Best Salad Recipes are all excellent choices.
Desserts such as peach crisp or cobbler might be served to round off the meal. Enjoy!
More Summer Pasta Recipes
If you enjoy this recipe, you might like to try another summer pasta dish:
- Or try one of these 25 easy pasta recipes: Linguine with Lemon Tomatoes, Creamy Pasta Pomodoro, Roasted Vegetable Pasta, Best Vegetarian Lasagna, Easy Pesto Pasta, Pesto Pasta Salad, Easy Pasta Salad, or any of these 25 easy pasta recipes.
Cherry Tomato Pasta
Preparation time: 10 minutes Cooking Time: 20 minutes Serves 4 to 6 people Cherry tomato spaghetti is a fantastic summer meal recipe that everyone will enjoy. Serve it with crusty bread to soak up the fresh, garlicky tomato sauce on top of the pasta.
- 12ouncesbucatini pasta
- 13cupextra-virgin olive oil, plus a little extra for drizzling
- 3garlic cloves, sliced
- 3pintscherry tomatoes, divided
- 2teaspoonlemon zest
- 1teaspoonbalsamic vinegar
- 1teaspoonsea salt
- 14 to 12teaspoonred pepper flakes
- Freshly ground black pepper
- Cook the pasta in a large pot of boiling salted water according to the package guidelines, or until al dente, until the water has been absorbed. Drain the pasta and mix it with a splash of olive oil to keep it from sticking together
- Heat the oil in a large, deep pan or Dutch oven over medium-low heat until shimmering. Cook, stirring constantly, for 1 minute, or until the garlic is tender and aromatic, then remove from the heat. Season with salt, red pepper flakes, and several grinds of pepper after combining half of the tomatoes with the capers, lemon zest, vinegar, salt, and remaining tomatoes. Toss everything together. If the oil begins to spatter while cooking, reduce the heat to the lowest setting necessary. During the last 8 minutes, stir often to ensure that the tomatoes break down and release their juices. Cook for 2-4 minutes, or until the tomatoes in the second addition are just beginning to burst, stirring constantly, until all of the tomatoes have been used. Toss in the spaghetti until everything is well-combined. Cook for another 1-2 minutes, or until the pasta is thoroughly covered with the sauce and cooked through
- Remove from heat. Combine the basil and cheese, if using, in a separate bowl. Season with salt and pepper to taste, then serve.
Burst Cherry Tomato Pasta
- This was a hit with my family. I added the shrimp at the end of the cooking time and served it over a bed of linguini. Delish
- Wow, I just finished eating and it was very great. I think I’ll make this a weekly dish from now on.
- It was simple to prepare and quite yummy. It’s a great dish for the summer, especially if you don’t want to turn on the oven. The dish is simple and requires only a few ingredients.
- This dish is a favorite of ours. I’ve made it an endless number of times over the past two months and will continue to do so for months to come. It is simple, quick, and extremely fulfilling. Thank you very much.
- I don’t typically leave reviews for recipes, but this tomato pasta is so delicious that I had to give it a shout-out and express my gratitude
- I hope you like it, too.
- A lovely dish, with mild flavors that truly shine out on their own in each bite. Although fresh cherry tomatoes from the garden are ideal, when I don’t have enough, I use a combination of homegrown and either a 400g can of chopped canned tomatoes or a few cherry tomatoes from a jar from the store. Due to the abundance of basil on my plants, I add a touch extra garlic and a pinch of brown sugar to the recipe if it calls for more sweetness. A half teaspoon of powdered beef stock also helps to add depth to the dish.
- It’s really good with late summer tomatoes and basil.
- This is the second time we’ve made it. It’s wonderful, and it’s so simple. We did add a small amount of pasta water, which resulted in a really creamy sauce. Use a range of various hue “small” tomatoes from the farmers market in this delicious recipe.
- I absolutely adore this dish. I’ve already made it twice, and it’s extremely simple and delicious
- I recommend it.
- However, although I understand that most recipes are subtle variants of one another, I find it fascinating that this dish is practically an exact replica of one found in the six seasons cookbook by Joshua McFadden. Perhaps you could state that he had an impact on your recipe rather than simply copying it practically verbatim and posting it as your own.
- This dish is very delicious. I didn’t have enough cherry tomatoes for the recipe, so I substituted some red and yellow bell peppers for the tomatoes. Now I do it exactly the same way every time. Quick, simple, and delectable
- It’s delicious and quite simple. We used fresh tomatoes and basil from the garden, vegan Kite ravioli for a touch of protein, and a few other ingredients.
- I really like this recipe because it was so simple to prepare and could easily be made vegan. I made it with casareccia pasta, and it turned out nicely. In fact, I had it for breakfast the next morning.
- This meal is very delicious! We used fresh cherry tomatoes and basil from our garden, as well as a small amount of smoked chicken, which went really well with the recipe. This is something I will absolutely make again.
- Delish! I followed the recipe to the letter, except I used cherry tomatoes from my garden. It’s something I’ll cook again without hesitation.
20-Minute Burst Cherry Tomato Pasta
This fast burst cherry tomato pasta can be made in minutes with only a couple of quarts of tomatoes, garlic, olive oil, and parmesan for a quick midweek supper. Although I was able to squeeze in a little vacation before the start of school, I’m still not ready for summer to come to an end. Fall is one of my favorite seasons, but I wish there were a few more weeks (well, maybe more like a month or two) of days where I didn’t have to second guess whether I needed to stop wearing sandals and start remembering to put on a jacket.
It should come as no surprise that he performed an outstanding job.
As usual, I had a large harvest just before we went, but this time it was considerably larger than usual!
Cherry tomatoes of many sorts are among my favorite vegetables to cultivate at home.
What To Do With Cherry Tomatoes
As a result of the tendency for the surplus to arrive with more tomatoes than I know what to do with all at once, I hunt for recipes that make extensive use of tomatoes. Cherry tomatoes that have been slow-roasted are my favorite. When I don’t have much time, I make my 30-minute roasted tomatoes recipe. You may store these tomatoes in the refrigerator or freeze them to keep them fresh for a longer period of time. However, I am not always in the mood to turn on the oven. Skillet pastas are a terrific way to include a large number of cherry tomatoes into a dish that can be prepared in a short amount of time.
It’s quite satisfying to see the tomatoes wrinkle and burst in the pan in only a couple of minutes. Make a note of this burst tomato pasta recipe for a quick midweek meal.
These are the ingredients you’ll need to prepare this tomato pasta dish:
- The best tomatoes are little ones, which is why I prefer cherry tomatoes over other types of tomatoes. They can come in a variety of colors and forms. It doesn’t matter how small they are as long as they are small. Spaghetti: I maintain a supply of spaghetti in my cupboard at all times. It is a one-pot noodle that can be prepared in about 10 minutes. Simply said, you can’t go wrong with it. Because we are great fans of garlic in our household, three garlic cloves are sliced and used in the following dish: It is possible to see the slices all throughout the pasta. Red pepper flakes: It’s hard for me to cook a tomato dish without include red pepper flakes to give it a little kick of spice. Parmesan: After the sauce has done simmering, I add shaved Parmesan to the pasta and toss well. Salt and pepper are required for such a straightforward dish with so few ingredients in order to bring out all of the greatest tastes. After I’ve split the pasta into plates or into bowls for serving, I sprinkle on chopped fresh herbs such as basil, parsley or chives—really, whatever I happen to have on hand—to finish it off.
How To Make Burst Tomato Pasta
First and foremost, I remove the pasta from the equation. I boil the pasta until it is al dente (firm to the bite). Then I drain it and mix the noodles in a small amount of olive oil to prevent them from sticking together during cooking. After that, I’ll start working on the tomatoes. I heat the olive oil in a big pan over medium heat before gently adding the tomatoes. As they cook, I turn them around to ensure that they are cooked evenly on both sides. After a few minutes, the skins on some of the fruits will begin to separate.
This may also be accomplished using a potato masher.
I continue to simmer and stir for a couple of minutes longer.
When the pasta is all coated, I fold it into the sauce, doing my best to coat all of the spaghetti.
What To Serve With Burst Cherry Tomato Pasta
I either split the spaghetti into bowls or dish it out into plates while I’m serving it. I conclude by sprinkling chopped fresh herbs on top of the pasta. I prefer to serve this pasta with a mixed greens salad dressed in balsamic vinaigrette, which keeps with the idea of quick and easy preparation. In the event that I’m feeling really ambitious, there’s a potential that I’ll be able to top that salad with home-made croutons if I’ve already prepared a batch.
Try These Other Cherry Tomato Pasta Recipes
Pasta with Cherry Tomatoes and Eggplant Orecchiette with Tomatoes and Corn Cherry Tomato Gnocchi on a Sheet Pan in 30 Minutes Zucchini Tomato Orzo is a pasta dish made with tomatoes. Garlic that has been roasted Gnocchi made in a sheet pan Pasta Salad with Zucchini Noodles and Cherry TomatoesRoasted Tomato Zucchini Squash Pasta Salad with Zucchini Noodles Pasta Salad with Roasted Tomatoes and Garlic Made in One Pan
Click here to see the step-by-step web story instructions for this recipe!
- Preparation time:5 minutes
- Cooking time:15 minutes
- Total time:20 minutes
- Yield:41 servings
- Time:20 minutes
This fast burst cherry tomato pasta can be made in minutes with only a couple of quarts of tomatoes, garlic, olive oil, and parmesan for a quick midweek supper.
- Spaghetti (eight ounces)
- A quarter cup of olive oil (plus extra for pasta)
- Two quarts of cherry tomatoes
- Three garlic cloves finely cut
- One-quarter teaspoon red pepper flakes, one teaspoon kosher salt, half teaspoon black pepper, one-ounce shredded Parmesan cheese basil, parsley, or chives, finely chopped
- Cook the pasta until it is al dente, following the directions on the box. Drain the spaghetti and mix it with a dash of olive oil to keep it from sticking together. In a large pan, heat 1/4 cup olive oil over medium heat until shimmering. Add the tomatoes and toss them around regularly until they are evenly distributed. A few tomatoes’ skins will begin to split after 3-4 minutes, indicating that the tomatoes are done cooking. Press them down gently with the back of a wooden spoon or the back of a potato masher to assist in their bursting
- Add the garlic, red pepper flakes, salt, and pepper to the skillet and simmer for a few more minutes, or until the tomatoes have become a little saucy but are still chunky in texture. In a separate bowl, combine the spaghetti coating and the tomatoes. After that, add the Parmesan. Divide the mixture into serving plates or bowls and garnish with fresh herbs, if desired.
- The recipe is by Paige Adams and takes 5 minutes to prepare, 15 minutes to cook, and 20 minutes to prepare and serve. It serves 41 people. Category:Pasta
- Italianisms: Italian
- Diet: vegetarian
Cherry tomato pasta, tomato pasta, burst cherry tomato pasta are some of the terms used to describe this dish. Paige Adams is the author of this piece.
Pasta With Burst Cherry Tomatoes Recipe
- Pasta (about 1 pound)
- Extra-virgin olive oil (about 1 tablespoon
- Additional for drizzling)
- Salt and pepper to taste chopped pancetta, ideally thick cut
- 6 ounces pancetta Smashed and peeled 6 garlic cloves
- Pinch of red pepper flakes
- Fine sea salt and black pepper to taste (as needed)
- 1/4-1/2-cup cherry or grape tomatoes, halved
- 3 tablespoons melted butter Optional: fresh ricotta cheese to be served on the side. 3 cups finely chopped entire mint leaves
- 4sliced scallions (preferable red scallions for color), thinly sliced To finish, a sprinkle of flaky sea salt
- Bring a big saucepan of strongly salted water to a boil. Remove from heat and set aside. Cook the pasta until it is just shy of al dente, about 1 minute. Drain the pasta, reserving 1/2 cup of the boiling water, and set aside. To prepare the oil, first heat a big skillet over medium-high heat for 15 seconds, then add the oil and heat until it is thin and readily coats the bottom of the pan when spun around. Cook for about 2 minutes, or until the pancetta begins to render its fat, depending on how thick it is. Cook for approximately 2 minutes, stirring constantly, until the garlic, red pepper flakes, and a generous amount of salt and pepper are aromatic. Toss in the tomatoes and simmer for 5 to 8 minutes, or until they burst and begin to turn golden around the edges and shrivel somewhat. In a large mixing bowl, combine the pasta and tomato-pancetta mixture
- If the mixture appears dry, add a little amount of pasta boiling water a few tablespoons at a time. Stir constantly over high heat until the pasta is fully cooked through in the sauce. Toss in the butter until it is melted and well distributed across the dish. Pasta should be divided into hot pasta bowls. If preferred, garnish with dollops of ricotta and a big mound of fresh mint and scallions before serving. Before serving, drizzle with olive oil and season with sea salt and more pepper to taste.
- If you want to make the recipe vegetarian by omitting the pancetta, throw in 1/3 cup grated pecorino cheese with the butter when you cook the pasta.
Cherry Tomato Pasta
This cherry tomato pasta is made with delicious tomatoes that have been blistered in a hot skillet, fresh basil, and Parmesan cheese. This is a simple meal idea that is just gorgeous! Take a look at this easy, visually spectacular supper that showcases the finest of summer’s seasonal produce: Pasta with Cherry Tomatoes! We are swooning just by gazing at these photographs. (And, yes, it tastes just as amazing as it looks). This simple supper recipe calls for blistered tomatoes, which are prepared by frying tomatoes in a hot skillet until the skin blisters and blackens, as described here.
You’ll be shocked at how much flavor these classic summer ingredients permeate into a dish in only twenty minutes. It may be served as a show-stopping appetizer or as a quick and easy supper that is ridiculously delicious.
Ingredients for cherry tomato pasta
A list of the items you’ll need for this cherry tomato pasta recipe follows. Although it’s only a handful of tomatoes, you’ll want to make sure they’re the greatest quality you can locate.
- Cherry tomatoes: Only the ripest and best-tasting cherry tomatoes should be used. Tomatoes from the farmers market or your own garden are great. Some grocery shops provide hydroponic greenhouse cherry tomatoes, which have a distinct flavor and can be found in some varieties. Before attempting this dish, ensure that the ingredients are of high quality. Pasta: You can use any variety of pasta in this situation. We like to use short pasta so that the tomatoes don’t get lost in the dish. See the section below. Basil leaves that have been freshly picked: Fresh basil is an absolute essential! Not only does it have a nice contrasting hue, but it also brings the flavor to a conclusion. Parmesan cheese, finely grated: Rather than thin sticks, this is the sort that looks like powdered snow. It is possible to use either, although the powdered effect blends better into the pasta. Olive oil, garlic, salt, and pepper are the main ingredients. Completing an Italian meal with the typical suspects is a good idea.
Tips for blistered tomatoes
Using a hot pan, quickly fry the blistered tomatoes, allowing the outsides to get blackened while the insides continue to deflate without bursting. The procedure for preparing blistered tomatoes is simple, but you should be aware of a few important points before you begin! Before you begin making the cherry tomato pasta, please read the following:
- It is critical not to overcrowd the pan! It is possible that the tomatoes will steam rather than blister if the pan is overcrowded when you attempt this recipe. They’ll become dripping wet and squishy. As a result, it may be necessary to blister the tomatoes in batches rather than at once. Make use of your largest skillet and make sure there is enough of room between the tomatoes before cooking. If this is the case, blister the tomatoes in two batches
- Do not touch the tomatoes during the first minute of the cooking process. This allows the tomatoes to obtain a nice blackened finish on one side of the tomato. Then shake the pan for the rest of the cooking process to ensure that they are cooked on all sides.
Use a short pasta shape
To make this cherry tomato pasta, you may use whatever sort of pasta you choose. We, on the other hand, like to take shortcuts. Why? Because the pasta bunches together, the tomatoes might become disoriented in lengthy strands of spaghetti. Short cut spaghetti makes it simpler to get tomatoes and pasta into each and every piece of pasta you consume. The following are some of the pasta shapes that we recommend:
- It’s an orecchiette, which is the type of pasta pictured here! “Little ears” is what it is called in Italian, and it has a charming, unusual form. Penne:Penne is easy to get by and performs admirably
- Rigatoni: Another of our favorite pasta shapes is the tubular rigatoni. Cavatappi: A corkscrew-shaped pasta would be ideal for this dish. Shells: If you can’t locate orecchiette, little or medium-sized shells would do as a replacement for this dish.
How to cook perfectly al dente cherry tomato pasta
There is no time limit on this dish, but cooking precisely al dente pasta is essential! When it comes to cherry tomato pasta, it’s only excellent if the spaghetti has the perfect chewy bite. In fact, al denteme literally translates as “to the bite” in Italian. The perfect texture is a soft outside that is matched by a hard bite that has a fleck of white in the center. Here are some pointers on how to boil pasta till it is perfectly al dente:
- It is important to taste frequently. Do not rely on the instructions included with the product! While cooking, keep an eye on the pasta to make sure it’s not overcooked. Many package instructions have errors in the timing
- Look for a little white fleck in the timing. As soon as the pasta has a soft outside, but a small amount of white in the inside, drain it immediately! Making the difference between al dente and limp noodles might be as little as a few seconds
- Be sure to keep a little pasta water aside! In this recipe, you’ll need to reserve a small amount of pasta water before draining it. See the section below.
Use pasta water to deglaze the pan
When cooking your pasta, save the water and use it to make a sauce, like the Italians do. When it comes to Italian food, this method is essential: the starchy water from boiling the pasta provides for the most flavorful loose sauces. Pasta with creamy white sauce and pesto is a must-have for each pasta dish. Following are some important points to remember when preparing and applying this approach in this cherry tomato pasta recipe:
- Before draining the pasta, use a liquid measuring cup to scoop off the excess water. Actually, it’s rather simple to forget. (This is something we do on a regular basis!) Prepare your liquid measurement cup ahead of time and set it on the counter right next to the pan as a memory jogger
- Deglaze the skillet with the pasta water to remove any remaining juices from the pan. In the same pan as the blistered tomatoes, sauté the garlic until fragrant, then add a little water to deglaze the pan of any remaining juices. When it comes to this phase, you might use white wine if you wanted to be fancy.
What to serve with cherry tomato pasta
And there you have it: all the information you need to prepare a fantastic cherry tomato pasta dish! If you’re serving this pasta as a meal, it will benefit from a little amount of plant-based protein to round it out if you’re following a vegetarian diet. Without a doubt, it would make an excellent side dish with grilled salmon or other grilled seafood. If you’re looking for a vegetarian supper, we propose the following:
- Cannellini beans or white beans cooked in a simple manner are a delicious way to add plant-based protein to a dish while infusing it with Mediterranean flavor. arugula salad, classic spinach salad, favorite chopped salad, or blackberry salad with balsamic vinaigrette are all good options for salads. Recipe for roasted asparagus with lemon would be good
- It’s a higher protein vegetable than most (it has a protein content similar to broccoli)
This cherry tomato pasta recipe is…
This cherry tomato pasta is made with delicious tomatoes that have been blistered in a hot skillet, fresh basil, and Parmesan cheese. This is a simple meal idea that is just gorgeous!
- 8 ouncesshort pasta (penne, rigatoni, orecchiette (as illustrated here), shells, cavatappi, etc. )
- 3 tablespoonssolive oil, divided
- 1 teaspoonsalt and pepper 2 pints whole cherry tomatoes
- 1 tablespoon balsamic vinegar
- Kosher salt
- Freshly crushed black pepper
- 2 garlic cloves
- 12 cup grated Parmesan cheese, divided
- 14 cup pasta water
- 1 handful fresh tiny basil leaves, chopped if big
- 2 tablespoons extra-virgin olive oil
- Prepare the spaghetti as follows: Bring a large saucepan of well-seasoned water to a boil. Cook the pasta until it is about al dente, about 5 minutes. Start tasting it a few minutes before the packaging suggests: you want it to be soft on the inside but still a bit stiff on the outside
- This takes around 7 to 8 minutes on a standard oven. Before draining the pasta, measure out a little amount of water in a liquid measuring cup (at least 14 cup). Drain the pasta, and blister the tomatoes as follows: In a very big heavy skillet, heat 2 tablespoons olive oil over medium high heat until shimmering. Once the pan is heated, add the tomatoes, ensuring sure there is enough of space between each tomato (they should not be touching) and that the pan is not packed with them. Cook the tomatoes in two batches if you’re using a medium-sized skillet. Cook for 1 minute without touching the pan, then 2 to 3 minutes longer until the tomatoes are blistered, shaking the pan several times to ensure that the tomatoes are evenly cooked. Remove the pan from the heat and sprinkle with the balsamic vinegar, gently shaking the pan several times to coat the vegetables. To taste, season with 2 pinches kosher salt and freshly ground black pepper. Remove the tomatoes from the pan and place them in a basin. To finish the meal, do the following: Garlic should be minced. Once the pasta is finished, add the remaining 1 tablespoon olive oil to the pan and cook over medium low heat until the oil is hot. Cook for 1 minute, or until the garlic is aromatic, before adding the tomatoes. Using a spoon, scrape the bottom of the pan to release all of the flavor of the tomato juices before adding 14 cup pasta water. Turn off the heat and add the pasta to the pan, tossing to coat with the sauce. Combine the blistered tomatoes, 14 cup grated Parmesan cheese, and basil in a large mixing bowl. Season with 2 pinches kosher salt and a generous amount of freshly ground pepper to taste. Taste and adjust the seasoning if required. Finish by sprinkling the remaining 14 cup grated Parmesan cheese on top of the dish
*If the tomatoes are crammed into the pan, they will steam instead of blistering as they should. Whatever size pan you choose, you’ll have to cook one pint at a time. If you use a medium pan, you’ll have to cook one pint at a time.
- The dish falls under the category of main dish and is prepared using a stovetop method. The cuisine is Italian.
Cherry tomato pasta is a type of pasta that is made using cherry tomatoes.
Roasted Cherry Tomatoes with Angel Hair
Is it possible for me to give this 7 or 8 stars? This. Is really fantastic! I cooked it exactly as written, and it was so delicious that my meat-loving family asked it be added to the rotation, despite the fact that it was a vegetarian dish. After the second time I built it, I began to play. Strips of red bell pepper and thinly sliced onion were added. I substituted tomato juice for the broth in both cases, and I mixed in a splash of balsamic vinegar and some Italian spice with the olive oil in both cases.
If you can’t live without meat, this dish would be excellent with grilled chicken.
I’m going to make it again tonight!
Most helpful critical review
The first time I cooked this dish, I gave it a perfect score of 5 stars. It was very excellent! Because I was unable to get cherry tomatoes this time, I substituted two cartons of grape tomatoes instead. When the tomatoes were done roasting for 50 minutes, they were crinkly and mushy, but they had generated no juices at all. As a result, even after increasing the amount of pasta water by double, the sauce remained disappointingly bland. Because this was such a disaster, I will not attempt to make it again until plump juicy cherry tomatoes are once again in plenty.
- The number of stars is 187
- The number of stars is 51
- The number of stars is 11
- The number of stars is 2
- The number of stars is 5.
Is it possible for me to give this 7 or 8 stars? This is just incredible! I cooked it exactly as written, and it was so delicious that my meat-loving family asked it be added to the rotation, despite the fact that it was a vegetarian dish. After the second time I built it, I began to play. Strips of red bell pepper and thinly sliced onion were added. I substituted tomato juice for the broth in both cases, and I mixed in a splash of balsamic vinegar and some Italian spice with the olive oil in both cases.
If you can’t live without meat, this dish would be excellent with grilled chicken.
I’m going to make it again tonight!
The only difference is that I cook the tomatoes on the stovetop instead of in the oven.
This dish is very delicious.
Next time, I’ll use a lot more cherry tomatoes and increase the amount of basil even more.
It turned out great and was completed considerably more quickly.
Continue readingAdvertisement This is one of the strangest recipes I’ve tried on this site, but it turned out to be quite tasty.
EASY IS GOOD.
Really excellent, and it was easy to get it together.
It does have a mild, fresh scent about it.
This was a very tasty small lunch to start the day.
Fresh basil and cherry tomatoes were among my favorite ingredients.
I would have at the very least increased the amount.
I would cook this again without hesitation.
The first time I cooked this dish, I gave it a perfect score of 5 stars.
- It was very excellent!
- When the tomatoes were done roasting for 50 minutes, they were crinkly and mushy, but they had generated no juices at all.
- Because this was such a disaster, I will not attempt to make it again until plump juicy cherry tomatoes are once again in plenty.
- This spaghetti was a hit with the entire family.
- YUM YUM YUM!
Pasta with Fresh Cherry Tomato, Garlic, and Basil Sauce
Approximately 6 people may be served using this recipe. (3 cups pasta, 3/4 cup tomato mixture each serving; approximately 1 1/2 cups pasta total) Due to the fiber-rich gluten-free pasta and the delectable mix of juicy, ripe tomatoes, fresh herbs, and salty cheese, this fresh and light entrée is surprisingly filling. Adding some cheese to the heated pasta before tossing with the sauce is the key to ensuring that as many noodles as possible are covered in cheesy deliciousness throughout the dish.
- Cavatappi pasta (such as Banza), 1 pound uncooked chickpea cavatappi pasta (such as Banza)
- 2 ounces grated Parmesan cheese (about 1/2 cup), divided
- 2/3 cup olive oil
- 3 pt. multi-colored cherry tomatoes
- 4 garlic cloves, thinly sliced
- 4 basil sprigs, plus 2 tbsp. torn leaves for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 1 teaspoon granulated sugar
- 423 calories
- 19 grams of fat (3 grams of saturated fat
- 15 grams of unsaturated fat)
- 22 grams of protein
- 50 grams of carbohydrates (13 grams of fiber)
- 11 grams of sugar (no added sweeteners)
- Sodium is 528mg
- Calcium is 14 percent of the daily value
- Potassium is 17 percent of the daily value.
How to Make It
Step 1Prepare the pasta according to package directions, eliminating the salt and fat; drain, saving 1/2 cup boiling water in a separate container. Toss the spaghetti in a large mixing bowl with 2 tablespoons of the Parmesan cheese until well coated. Make a mental note to put it away. Step 2Heat the olive oil in a big high-sided pan over medium-high heat until shimmering and hot. Stir regularly while cooking until tomatoes have begun to burst and release their juices, 6 to 8 minutes. Add the basil sprigs and season with salt and pepper.
Reduce heat to medium-low and mix in 1/4 cup pasta water until sugar is dissolved.
Garnish with basil leaves that have been torn.
Cherry Tomato Pasta Alla Vodka.
This post may contain affiliate links; for more information, please check our privacy notice. Cherry Tomato Pasta Alla Vodka is a vibrant and extra creamy take on a classic Italian pasta dish that is perfect for summer entertaining. Fresh pasta is mixed in a spicy cherry tomato vodka sauce that is both creamy and delectably flavorful. The key to this one-pot pasta dish is a combination of luscious summer cherry tomatoes, plenty of basil, and enough of shredded cheese atop. Fresh tomatoes infuse this basic pasta dish with a vivid depth of flavor and richness that is hard to resist.
- Besides the fact that everyone enjoys a good creamy vodka pasta, it is also visually appealing on any table.
- We had a really relaxed weekend with relatives in town, which was nice.
- This is the summer spaghetti alla vodka dish that we have all been waiting for.
- She inquired as to whether I would be able to prepare spaghetti alla vodka for supper one evening in the near future.
After initially declining because alla vodka is such a fall/winter recipe, I began to wonder, “what if we made it more summery?” And that’s exactly what I did, which is how we ended ourselves here. Cherry tomato pasta alla vodka.created by Asher, but enjoyed and devoured by all who partake of it.
The details are simple – first the tomatoes
You’ll need a lot of cherry tomatoes to make this alla vodka dish. Cherry tomatoes are my favorite, and I really enjoy them in the summer. They’re juicy and sweet, and they’re always bursting with flavor. When you receive a lousy one, it’s really unusual. Because I adore the sweetness of their flavor, I thought they’d be perfect in this pasta dish as well. In order to have a vibrantly colored sauce, I recommend using primarily red cherry tomatoes, although other colors of tomatoes would work as well.
To make the sauce
This vodka sauce is really simple to make, and it is virtually a one-pan dish, exactly like a regular vodka sauce. Cook the shallots until they are tender, then add the tomatoes, plenty of garlic, fresh oregano, and a generous amount of chili flakes to give it a bite. You’ll want to cook the tomatoes over a high heat until they burst, then remove them from the flame. Once the tomatoes have burst, continue to cook them until they are nearly completely glued to the bottom of the pan. The tastes of the tomatoes will be intensified as a result of this.
You may omit this step if you like, but I prefer the richness of a sauce that has been mostly pureed.
The final touches
- While the sauce is simmering, drain the pasta and set it aside. When the sauce is finished, combine the pasta with it, along with a couple pats of butter, a handful of parmesan cheese, and some fresh basil. Stir until the mixture is creamy. Serve the pasta immediately, while it is still hot from the burner, with plenty of additional parmesan and basil sprinkled on top. A squeeze of lemon juice would be wonderful, as well. Asher was fortunate enough to have this dish while it was still hot off the burner. Her honest assessment? “Delicious, really, really excellent, might I have another bowl?” says the diner after tasting the dish. If you follow Asher on Instagram, you are aware that he does not mince words when it comes to his opinions. If she is passionate about anything, she is passionate about it. And if she doesn’t like something, she’ll tell you straight out, no sugarcoating the reality about it. The good news is that everything worked out well for all of us. In other words, throw your eyes back, go for that second bowl of spaghetti, and eat the entire meal in one sitting, GOOD Although dramatic, this is true. Every bowl of this pasta is creamy, with a hint of spice, a hint of basil, and just the proper amount of butter and cheese to make it a perfect meal. With a side of salad and some bread, this would be an excellent dinner party dish. Most of the time, I stick to something straightforward, such as my 5 ingredient beer bread or salted butter Parker House rolls. If you’re looking for more cherry tomato recipes, check these these: Gnocchi made with spinach and ricotta, topped with sage butter and cherry tomatoes Toss pasta with Caprese pesto, then bake with marinated cherry tomatoes and burrata. Finally, if you try this Cherry Tomato Pasta Alla Vodka dish, please leave a comment and/or rate it on the recipe page! Above all, I like hearing from you and will try my best to react to each and every remark that you send my way. If you do decide to cook this dish, please remember to tag me on Instagram if you do. My favorite part of the day is looking over the images of the recipes you all have created. Preparation time: 15 minutes Cooking Time: 30 min. Time allotted: 45 minutes 6 Calories per serving Calories per serving: 486 kcal The nutritional information provided is merely a rough approximation. It is not guaranteed that the nutritional information for any recipe on this site is accurate at all times. You may now establish an account on our website and store your favorite recipes, which you can access from any device. This program allows you to keep track of your favorite recipes and create a shopping list for the recipes in your collection. Already a member? Login to your account. Now is the time to log in.
- 1. In a large skillet with sides, heat the olive oil over medium-high heat until shimmering. Cook for 3 minutes, or until the shallots begin to soften, until the shallots are translucent. Combine the garlic, oregano, tomatoes, and chili flakes in a large mixing bowl. Preparation time: 8-10 minutes, or until the tomatoes burst and the sauce begins to clog the bottom of the pan. Take the pan off the heat. To make the tomato sauce, puree roughly half of the tomatoes in a blender until smooth, then return the sauce to the skillet. 2. Heat the skillet over medium heat until it is hot. Cook for 2 minutes after adding the alcohol, before adding the cream. Season with salt and freshly ground pepper. Keep warm on a low heat setting. 3. In the meantime, bring a big pot of salted water to a boil over high heat. Cook the pasta according to the package guidelines, until it is al dente (firm to the bite). Drain. 4. Toss the pasta with the sauce until the butter has melted and the parmesan and basil are evenly distributed. Spread the spaghetti on each plate and garnish with basil and parmesan to serve. Enjoy
Pasta with cherry tomatoes and garlic
A simple vegetarian dish for spaghetti with cherry tomatoes and garlic, seasoned with chili flakes, lemon zest, and fresh basil, is presented here. This quick and easy weekday supper can be prepared in 20 minutes and is sure to be a success. There are few things I like more than a hearty dish of spaghetti on a cold winter night. And this dish, which uses cherry tomatoes that have been slow simmered in olive oil until they have turned sweet and jammy, is one of those wonderful bowls of pasta that you will want to eat again and over again in the future.
- Even in the dead of winter, it is possible to be outside.
- This results in a flavorful oil that serves as the foundation for the sauce and the vessel in which the cherry tomatoes are cooked.
- I prefer to sauté half of the lemon zest in the olive oil at the beginning of the recipe and keep the other half to finish it off at the conclusion of the recipe.
- Cherry tomatoes are a staple in my kitchen, and I usually have a supply on hand.
- When I was in Italy a few years ago, one of the things that struck me the most about the meals that I ordered in restaurants was their simplicity; the individual components were able to truly shine.
You could tell exactly what was in a dish and why it was there. As a cook, I found that to be really encouraging, which is what inspired me to develop this simple pasta dish.
How to create a velvety cherry tomato pasta sauce
Creating a silky smooth, restaurant-worthy spaghetti sauce requires two processes, which are described here. First and foremost, you should use more olive oil than you believe is necessary. Always remember to add an additional dash or two; you won’t be disappointed. Second, before draining your pasta, preserve some of the pasta water in a separate container. After all, according to Martha Stewart, pasta water is the key to making excellent sauce. This is due to the fact that pasta water contains a lot of residual carbohydrate from your pasta.
With tongs, I move the pasta directly from the cooking water into the pan with the cherry tomatoes, transferring some of the starchy water at the same time as I do.
Pasta with cherry tomatoes and garlic
A simple vegetarian dish for spaghetti with cherry tomatoes and garlic, seasoned with chili flakes, lemon zest, and fresh basil, is presented here. This is the ideal evening supper because it can be prepared in 20 minutes! Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings4
- 1 cup pasta boiling water
- 3/4lb340g linguine
- 2tbspolive oil
- 2 cloves garlic, thinly sliced
- 1/2tspchili flakes
- 1 lemon, zest only
- 1/4cupthinly chopped basil
- 1/4cup grated parmesan cheese
- Cook the pasta according to the directions on the package. 1 cup of the pasta water should be set aside. Heat a large saute pan over medium heat, then add the olive oil, garlic, chili, and half of the lemon zest and cook until the garlic is fragrant. Cook for approximately 4 minutes, or until the garlic begins to turn golden brown and the oil has a yellowy-orange tint to it, stirring occasionally. Low-heat simmer for 6 minutes, stirring regularly until the cherry tomatoes are blistered and softened, and the sauce is beginning to thicken
- Remove from heat and set aside Pasta should be added to the tomatoes together with the conserved pasta water, 1/4 cup at a time, until the sauce covers the pasta (you may not need all the pasta water). Lastly, mix in the remaining lemon zest, basil, and parmesan cheese before serving
Nutritional Values Pasta with cherry tomatoes and garlic is a delicious dish. Nutritional Information Per Serving Calories451Calories from Fat 90 percent of the Daily Value *Fat10g15 percent Saturated Fat2g13 percent Cholesterol6mg *Fat10g15 percent Sodium277mg (2% of total sodium) The following percentages are given: 12 percent Potassium705mg20 percent Carbohydrates74g25 percent Fiber 5g21 percent Sugar 8g9 percent Protein16g32 percent Vitamin A1364IU Vitamin C57mg at a 27 percent concentration Calcium (69 percent) 119 milligrams Iron3mg12 percent Iron12 percent Iron3mg17 percent * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
The nutritional information provided is an approximation and is intended solely for informative reasons.
Share your thoughts on this dish for pasta with cherry tomatoes and garlic in the comments section below.
Page 1 of 11 (includes footnotes)
Roasted Cherry Tomato Pasta
Roasted Cherry Tomato Pasta was one of the very first recipes I ever shared on my site (and while the recipe hasn’t changed, the images have been updated to reflect the latest technology)! Since I can remember, I’ve been cooking this dish and it’s been a staple in our household. Fresh cherry tomatoes, garlic, olive oil, and spices are all roasted till soft and slightly charred, creating a beautifully savory dish. In just a few minutes, you can have a simple and highly tasty supper made with only a few ingredients.
Easy Cherry Tomato Pasta
All year long, I create a meal with fresh cherry tomatoes called cherry tomato spaghetti. It’s very simple to make, yet it’s so full of flavor that everyone loves it! Sometimes the simplest recipes turn out to be the most delicious feasts. This dish is not overly saucy or heavy, but the juices from the tomatoes produce the most exquisite delicate sauce for it that reminds me so much of the meals I ate in Italy when I was younger. For the life of me, I can’t keep a houseplant alive since I’m not a natural gardener.
That being said, the one item I cultivate every year is cherry tomatoes, which are a favorite of mine.
Of course, this means that we’re constantly on the lookout for the greatest cherry tomato recipes out there (like this one).
Bowl after bowl ofGarden Fresh Bruschetta, our favoriteGreek Tortellini Salad laden with vegetables, and this pasta with cherry tomatoes and basil are the staples of our summer meals.
How to Make Cherry Tomato Pasta
This dish is ridiculously simple. Fresh cherry tomatoes (of course) are the starting point, and they are sliced in half. I throw it all up with a generous amount of fresh garlic, olive oil, salt, and pepper. plus a dash of balsamic vinegar for good measure. Natural sugars in the vinegar aid in the caramelization process, which results in a plethora of flavorful caramelization. Once everything has been thrown, I place it on a baking sheet coated with aluminum foil. I used to use parchment paper, but I’ve discovered that things caramelize better when they’re cooked directly on the pan or on aluminum foil (yay, quick cleanup).
- Most commonly, spaghetti or linguine are used, although any type of pasta will do.
- It is important that the starches in it combine with the fluids to form a fresh tomato pasta sauce before using it.
- I frequently prepare this dish on nights when my daughter plays soccer since the tomatoes are ready to serve by the time the pasta has finished cooking.
- This recipe is quite simple, and the higher the quality of your tomatoes, the more delicious your meal will be.
- Please do not omit the fresh basil for garnishing this cherry tomato pasta; it adds fantastic flavor to the finished dish.
- If you don’t have fresh pasta on hand, you may use packaged spaghetti that has been cooked al dente.
- This spaghetti is fuss-free, quick, and easy to make, and it is a staple in our household.
Roasted Cherry Tomato Pasta
Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings4servings Tender spaghetti is mixed with roasted cherry tomatoes and fresh basil, which has been flavored with garlic. This quick and easy pasta dish is excellent for a weekday dinner and takes only minutes to create!
- 6 cups halved cherry tomatoes
- 4 cloves minced garlic
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 12 teaspoon dried basil
- 12 teaspoon oregano
- Salt and freshly ground pepper to taste
- 1 pound refrigerated pasta (you can use boxed if you prefer)
6 cups halved cherry tomatoes; 4 cloves minced garlic; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 12 teaspoon dried basil; 12 teaspoon oregano; salt and freshly ground pepper to taste; 1 pound refrigerated pasta (or use boxed if you prefer); 1 pound refrigerated pasta (or use boxed if you prefer); 1 pound refrigerated pasta (or use boxed if you prefer);
- Preheat the oven to 425 degrees Fahrenheit. Toss all of the ingredients (except the pasta) gently together. Place the vegetables on a baking sheet coated with aluminum foil and roast at 425°F for 15 minutes, or until tender. Once softened, broil for 1-2 minutes to impart a little char/color to the surface. Meanwhile, prepare the pasta in a large pot of salted water until it is cooked yet firm, about 8 minutes. Drain (do not rinse) the vegetables and place them in a large mixing dish. Toss the spaghetti with the tomatoes (and any pan juices) until everything is well combined. Fresh herbs and parmesan cheese can be added to the dish as garnish.
504 calories, 73 grams of carbohydrates, 18 grams of protein, 15 grams of fat, 3 grams of saturated fat Cholesterol: 88mg, Sodium: 190mg, Potassium: 711mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1210IU, Vitamin C: 51.9mg, Calcium: 152mg, Iron: 5.8mg Cholesterol: 88mg, Sodium: 190mg, Potassium: 711mg, Fiber: 1g, Sugar: 6g (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).
Dining CourseDinner, Pasta CuisineItalian courtesy of SpendWithPennies.com The content and photos are protected by intellectual property rights.
We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here. Pin this Stunning Pasta Dish to your Pinterest board.