Description
This Cherry Tomato Pasta boasts a delightful mix of flavors with fresh ingredients. It’s an easy dish perfect for busy weeknights, packed with taste and comfort.
Ingredients
Scale
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 24 oz cherry tomatoes, halved
- 12 oz short pasta, uncooked (orecchiette, shells, rotini, etc.)
- 2 tsp italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp balsamic vinegar
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/3 c grated parmesan
- 2–3 tbsp heavy cream
- 2–3 tbsp tomato paste
- pinch of sugar, optional
- 1/2 – 1 c reserved starchy pasta water
- 1/4 c fresh basil, chopped
Instructions
- Bring a large pot of water to a boil. Add pasta and cook until al dente, reserving some pasta water before draining.
- While pasta is boiling, heat a large pan over medium-high heat. Add olive oil; once it shimmers, add garlic and stir for about 1 minute.
- Mix in the halved cherry tomatoes and cook until they begin to burst, pressing them down to crush. Continue to simmer until fully broken down. Add salt, pepper, Italian seasoning, and balsamic vinegar. Stir well.
- Lower the heat and incorporate the heavy cream and grated parmesan, stirring until the cheese melts. Add tomato paste and optional sugar if desired.
- Gradually mix in reserved pasta water to achieve desired sauce consistency. The sauce will thicken slightly while heating. Add water in increments of 1/4 cup.
- Toss in the cooked pasta, then remove from heat and fold in the freshly chopped basil. Serve warm, garnished with more basil and grated parmesan.
Notes
Feel free to adjust the level of red pepper flakes based on your spice preference.
A sprinkle of fresh lemon juice can add a bright flavor at the end.
Use gluten-free pasta if desired for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg