cherry tomato pasta

Burst Cherry Tomato Sauce is one amazingly simple pasta sauce that best utilize the flavors of fresh sweet summer cherry tomatoes. Cherry tomatoes are so naturally sweet and rich that just 10 minutes in pan create a flavorful tomato sauce that will go great with any kind of pasta - spaghetti, bucatini, or linguine.I'm huge fan of using fresh tomatoes for simple and clean pasta sauces. Often, I like to roast whole roma tomatoes to make a flavorful and sweet <a href="https://www.chefdehome.com/recipes/587/best-homemade-tomato-sauce-from-scratch" target="_blank" title="Link to Homemade Roasted Tomato Pasta Sauce">fresh pasta sauce</a>. But, with cherry tomatoes I don't even have to switch-on oven. Sauteing cherry tomatoes in little bit of olive oil makes'em soft and juicy... when their skin burst and release flavorful and sweet juices in the sauce. In simple words, cooking cheery tomatoes make them even sweeter than what they already are.&nbsp;With little bit of seasonings, perfume of pan roasted garlic, and a splash of cooking wine, and this pasta sauce comes together super-fast! Mix in favorite kinda pasta, a protein (if you prefer), and dinner is served!Speaking of protein, for more balanced meal, I often add some zucchini or mushroom and it is a complete vegetarian meal for me. For Vishal, I often serve some grilled chicken on the side.Honestly, pasta dishes offer endless meal possibilities. Once you have flavorful pasta sauce ready.. Really any protein you prefer grilled chicken, sauteed shrimp, or sauteed mushrooms, will make a perfect meal. Even any kind of pasta your family likes will do. Vishal and I are always after penne, linguine or spaghetti.&nbsp;<img alt="Burst Cherry Tomatoes and Garlic Sauce Pasta | chefdehome.com" src="https://media.chefdehome.com/750/0/0/cherry-tomato-pasta/pasta-with-burst-cherry-tomato-sauce-chefdehome-1.jpg" />The good thing about a simple pasta sauce like this one is: clean and healthy dinner. There is no butter or cream, sauce is not spicy just carries a hint and I have not used a lot of parmesan either. I used semolina linguine pasta but you can even use whole wheat pasta for healthy serving of whole grains.&nbsp;On a side note, if you wondering what I did with remaining parmesan? Well, I made some thin and crispy parmesan crisps! Not to serve with pasta... just for occasional snacking! Here is sneak-peak at the pictures:<img alt="Thin and Crispy Parmesan Crisps | chefdehome.com" src="https://media.chefdehome.com/750/0/0/parmesan/homemade-parmesan-crisps-chefdehome.jpg" />Recipe on <a alt="Savita Chefdehome Instagram Account" href="https://www.instagram.com/savitachefdehome/" rel="nofollow" target="_blank">Instagram</a>, soon!When you jump to recipe, you will notice I have suggested to use a tbsp of sun-dried tomato oil along with extra virgin olive oil. It is not required to use&nbsp;sun-dried tomato oil but it does make a huge difference in flavor.Thing is, I often have a jar of oil-packed sun-dried tomatoes in my refrigerator. One day, I was serving pasta for dinner and had no cooking oil in pantry. I scooped few tbsp of oil from sun-dried tomatoes and used it to saute vegetables... ...that day, veggies were admired on kitchen table as if those were "meat and potatoes"!! You know what I mean? So much flavor with such simple pantry-staple!! Since then, I'm always tempted to use a little of this oil, especially to flavor pasta sauces! It is like secret to Italian-kitchen-flavors-in-one-jar-of-sundried-tomatoes. So, try it my friends.. you will be pleasantly surprised! :)&nbsp;<img alt="Pasta with Roasted Garlic and Burst Cherry Tomatoes Sauce for quick clean flavorful and easy weeknight pasta dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/cherry-tomato-pasta/pasta-with-burst-cherry-tomato-sauce-chefdehome-4.jpg" />A quick yet flavorful dinner is always my goal for my family. I'm certain it is same for you. I'm sure you will agree that healthy and quick can also be tasty just like this 15 minutes kitchen-to-dinner-table burst cherry tomato pasta sauce. So, don't go the fresh seasonal sweet gift of nature go waste.. Bring home some cherry tomatoes and make flavorful pasta meal for dinner tonight!Wish you all a Happy Weekend!! -Savita

Pasta With Roasted Garlic And Burst Cherry Tomato Sauce 

Cup Cherry Tomatoes, 1.5 pints, red and yellow cherry tomatoes

Cup Wine, good qaulity cooking wine, or leftover white wine

oil tomato oil

lbs Pasta, linguine, or spaghetti

tsp Chili Flakes

Garlic, cloves, whole, just crushed

Cup Parmesan Cheese, grated, use more if prefer

Cup Basil, bunch of fresh leaves, coarse chopped

Salt

Black Pepper,

Pasta with Roasted Garlic and Burst Cherry Tomato Sauce 

Cook pasta according to package directions. I like to bring pot of water to rolling boil. When boiling, season with salt, add pasta and cook until just al-dente.

While pasta is cooking, in a wide saute pan, heat olive oil with sun dried tomato olive oil (if using) or all olive oil. Add smashed garlic with chili flakes and let garlic perfume the oil for 30 seconds. 

Now, add cherry tomatoes and let them slightly burst in the pan. (about 4-5 minutes on medium high heat).

Once few tomatoes has started to burst,  Fish out the garlic. (discard or refrigerate it to flavor a sandwich later.) Deglaze the pan with wine, bring to boil, and let alcohol cook-off (1-2 minutes). Season with salt. Add in cooked and drained pasta with half of parmesan cheese. Coat pasta in tomato, wine and parmesan sauce. Add chopped basil.

Sprinkle remaining parmesan, and serve pasta while still hot.

This cherry tomato pasta recipe is a delicious summer dinner! Serve it with crusty bread for mopping up the fresh, garlicky tomato sauce.

Cherry Tomato Pasta

bucatini pasta

extra-virgin olive oil (more

garlic

cherry tomatoes (divided)

capers

lemon zest

balsamic vinegar

sea salt

red pepper flakes

black pepper

basil

pecorino (Parmesan,

Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.

In a large, deep skillet or Dutch oven, heat the oil over medium-low heat. Add the garlic and cook for 1 minute, stirring, until soft and fragrant. Add half the tomatoes along with the capers, lemon zest, vinegar, salt, red pepper flakes, and several grinds of pepper. Toss to coat. If the oil starts to sputter while cooking, turn the heat down as needed. Cook for 8 minutes, stirring often, until the tomatoes break down and release their juices.

Add the remaining tomatoes, stir, and cook for 2-4 minutes, or until the second addition of tomatoes is just beginning to burst. Add the pasta and toss to combine. Cook for 1-2 more minutes, or until the pasta is coated in the sauce and heated through.

Stir in the basil and cheese, if using. Season to taste and serve.

Cherry tomatoes are tossed in olive oil and roasted until bursting with sweet, rich flavor. This recipe can easily be doubled or even tripled.

Herby Cherry Tomato Pasta Sauce

pasta of choice (I use fettucine)

cherry tomatoes

extra virgin olive oil (divided)

garlic (more

dry oregano (see note

dry thyme

dry parsley

dry rosemary

salt

basil (chiffonade (slice thinly))

Parmesan (for topping, optional)

black pepper (to taste)

Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper (optional).

Cook pasta according to package instructions. Reserve at least 1/2 cup cooked pasta water before draining.

Slice garlic cloves into 2-3 pieces. Layer the cherry tomatoes and garlic on the sheet pan. Drizzle with 2 tablespoons olive oil and use clean hands to coat.

Roast cherry tomatoes and garlic at 400F on the middle oven rack for 20 minutes total. After 10 minutes remove the tomatoes from oven and stir around to promote even cooking. Return to the oven for another 10 minutes, or until the cherry tomatoes appear burst and the skins are shrived.

Place a medium sauce pot over medium heat. Once hot, drizzle in 1 tablespoon olive oil. Add the dry herbs to bloom (oregano, thyme, parsley, rosemary). Cook for 30 seconds to a minute, stirring frequently to prevent burning.

Add in the cherry tomatoes, garlic and any liquid that collected on the pan, salt and 1/4 cup of the basil. Stir to combine. Add in 1/4 cup pasta water to thin the sauce. Once simmering, reduce heat to low and let simmer uncovered for 5 minutes. Add remaining 1/4 cup pasta water as needed to thin. Taste for salt.

Serve pasta topped with the cherry tomato sauce, remaining basil, freshly ground black pepper to taste and a sprinkle of Parmesan (optional). Enjoy!

This recipe requires (almost) no cooking! All that's required is is oven roasting the tomatoes and boiling pasta water. The falvours of the burrata, tomatoes and fresh basil are a classic combination and the flavors work amazingly well together. Your perfect "no cook" pasta!&nbsp;

Burst Cherry Tomato Pasta with Creamy Burrata

olive oil

salt and pepper

pappardelle

parmesan cheese

pasta water (only if needed)

burrata

basil leaves

Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet and season with olive oil, salt and pepper.&nbsp; Place in the oven.&nbsp;

Roast the tomatoes until they've burst, are wrinkled and release their juices, about 35 minutes. Remove from the oven.&nbsp;

About half way into the roasting of the tomatoes, boil pasta water, salt it, and cook the pappardelle to al dente. Reserve half cup of pasta water.&nbsp;

Place pasta in a bowl and add cherry tomatoes along with the accumulated juices, parmesan, and fresh basil. Mix well. Add pasta water only if needed.&nbsp;

Add pasta to individual serving bowls and top with burrata, more parmesan, more basil, olive oil, salt and pepper.&nbsp;

With a couple pints of tomatoes, garlic, olive oil &amp; Parmesan, you can make this easy burst cherry tomato pasta for a quick weeknight dinner.

Burst Tomato Pasta

spaghetti

garlic (thinly sliced)

Parmesan

basil (parsley

Cook the spaghetti until al dente according to package instructions. Drain and toss with a splash of olive oil to prevent the pasta from sticking together.

Heat 1/4 cup olive oil in a large skillet over medium heat. Add the tomatoes and stir them around frequently. After 3-4 minutes, the skin of some of the tomatoes will start to split. Use the back of a wooden spoon or a potato masher to carefully press them down, helping them burst.

Add the garlic, red pepper flakes, salt and pepper to the skillet, and continue cooking for a few more minutes until the tomatoes turn a bit saucy but are still very chunky.

Stir in the pasta coating in the tomatoes.

Then add the Parmesan.

Divide into serving plates or bowls and top with chopped fresh herbs.

I&#39;m OBSESSED with this burst cherry tomato pasta! It is so summery, easy to come together and just so delicious.

Burst Cherry Tomato Pasta

pasta (I'm using spaghetti)

garlic (finely sliced)

red pepper flakes (omit

salt and black pepper

tomatoes

sugar (optional)

pasta water (more if needed)

basil (and additional leaves to serve)

parmesan (adjust

unsalted butter (optional)

parmesan

Cook pasta in a pot of boiling salted water until al dente.

In the meantime, heat a skillet or pot with olive oil. Add in salt, pepper and red pepper flakes to bloom your spices, stir for 1 minute. Then add in your tomatoes and sliced fresh garlic. Stir and burst. Season as needed and add a pinch of sugar here (optional).

Cook well until the tomatoes burst and release their juices to create your sauce. (You can use the back of the spoon to burst them as well. I like to keep some not bursted as well) About 10 minutes while stirring occasionally.

Add in chopped basil. Stir until incorporated with the sauce. Next, add in a dash of pasta water from your cooking pasta and stir for 1-2 minutes until cooked down and the sauce becomes creamy and saucy.

Toss in or drain your al dente pasta with a slotted spoon and finish off with your grated parmesan, a knob of butter and pasta water as needed, salt and pepper and stir until your pasta is cooked throughout the way you prefer. Adjust with the rest of your parmesan and pasta water.

Serve and top with parmesan and basil leaves!

I love this recipe and my husband does too!  Didn't add anything; made it just the way it is written and it was delicious. One thing I did do, was stir in sautéed shrimp for some protein 😋!  Will definitely make this again!

So slay my dad loved it! So easy to make for a weekday dinner, especially since I have to study often and can’t take too much time on making food. Just drop tomatoes and pasta in and customize to your liking!

This was great! I threw in some chopped spinach I had that was about to spoil too.

Love this! So quick and easy.  I added some shallot with the tomatoes as well.

We’ve made it several times and it always turns out great!

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