Cherry Tomato Pasta
A quick pasta dish made with an abundance of sweet cherry tomatoes, highly aromatic fresh basil, rich silky olive oil, and a just enough bold garlic and parmesan cheese. This is without a doubt one of the best ways to use up those seasonally prime summer tomatoes!
Servings: 8
Ingredients
- 1 lb. dry spaghetti or linguine
- 1/2 cup extra virgin olive oil
- 2 lbs cherry tomatoes (just reds, or a combination)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1/2 tsp red pepper flakes, or to taste (optional)
- 1/2 to 1 tsp granulated sugar, only if needed
- 1/2 cup chopped fresh basil (slice into ribbons), divided
- 1/2 cup (28g) finely shredded parmesan cheese, plus more for serving
Optional for serving
- Ricotta cheese, fresh mozzarella pears, or burrata cheese (any selection brought to room temperature for 30 minutes)
Instructions
- Cook pasta in 3 quarts of salted boiling water, cook to al dente according to directions on package. Reserve 1/2 cup pasta water before draining pasta.
- While pasta is cooking heat olive oil in a 12-inch saute pan or pot over medium heat.
- Add tomatoes and saute 2 minutes. Add garlic and red pepper flakes then saute 3 minutes longer. Now start to break down some of the tomatoes with the back of a wooden spoon.
- Season sauce with salt and pepper to taste and simmer over medium-low heat until most of the cherry tomatoes have burst, about 5 minutes longer.
- Reduce heat to low, stir in parmesan cheese. Then add drained pasta, 1/4 cup pasta water, and 1/4 cup of the basil. Toss and warm together for about 1 minute, thin with more pasta water as needed.
- Plate and garnish with remaining 1/4 cup basil and more parmesan cheese to taste. If desired serve with dollops of ricotta, or fresh mozzarella, or burrata cheese.
Notes
Nutrition estimate does not include optional toppings of ricotta, mozzarella or burrata cheese.