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!

A 10 minute insanely delicious balsamic cherry tomato pasta with butter, garlic and fresh basil for a quick weeknight pasta!

10 Minute Cherry Tomato Pasta with Garlic and Basil

butter (cubed)

garlic (finely chopped)

balsamic glaze

cherry tomatoes (see notes)

Salt and pepper

Optional burrata to top

Get your pasta cooking in a pot of well salted boiling water.

When your pasta has about 6 mins left, get the sauce going.

Melt the butter over medium heat and when just starting to sizzle, add the garlic and cook for 30 seconds or so.

Add the balsamic glaze and give it a good mix.

Add the tomatoes in and let them gently cook for 3 - 4 mins, giving the pan a good toss every now and then. Don't cook any longer than that as you don't want them going really mushy.

Add 1/4 cup of pasta water and mix. I like to shove the tomatoes to the edges of the pan so I can give the liquid a really good whisk to emulsify.

Add the cooked pasta straight in and toss. Check for seasoning, add a pinch of salt if needed.

Let it gently bubble away for 1-2 mins over a low heat. Add more pasta water if you need to loosen.

Add the basil leaves in right before serving and serve with freshly grated parmesan and some burrata if you feel like it!

I made this last night for some griends and it was sooo good!!!  The quickest and easiest pasta recipe ever! Definitly cooking this again and again.  I can't wait to try more of your recipes.

Our household easy quick dinner go to! Love this recipe.

This was SO good!!! Literally the longest part was cutting tomatoes open. The balsamic was such a nice flavour, such a nice vegetarian option! Thank you!

Another killer recipe from Emilie. So flavorful, so easy. Will be making a million more times. Grocery only had black truffle burrata but not mad about it, took it to another level! Love, love, love every recipe I ever make of Emilie's.

Midweek game changer. It comes together in literal minutes and has such a depth of flavour you'd think you had been cooking for an hour. Don't sleep on the burrata! And also don't think you know better than Emilie and cook the tomatoes too long- trust in the recipe! (Or so I've learnt)

Another insanely easy and delicious recipe. Highly recommend.

https://content.jwplatform.com/videos/7jH1SK6v.mp4

A 10 minute insanely delicious buttery cherry tomato pasta recipe with garlic and basil. A quick weeknight dinner that will become a staple! The secret weapon is using sticky balsamic, it is a dream mixed into the garlicky butter base. Mixed with sweet bursting cherry tomatoes and fresh basil, this is a summery pasta dish that comes together in the time it takes to cook your pasta.

This easy blistered tomato pasta recipe comes together in just about 30 minutes, featuring tangy cherry tomatoes, salty pecorino, and fresh basil.

Blistered Tomato Pasta

extra-virgin olive oil (plus more for drizzling)

red pepper flakes (or

garlic (finely minced)

anchovy fillet (drained (optional))

pasta

pecorino-romano cheese (freshly grated (plus more for serving))

Salt and black pepper (as needed)

Slice half of the 16 ounces cherry tomatoes in half. Leave the other half of the cherry tomatoes intact (keep them whole). Set aside.

Set a large stainless steel skillet or dutch oven over medium-low heat. Add 3 tbsp extra-virgin olive oil and 1/2 teaspoon red pepper flakes and saute with a wooden spoon until the red pepper flakes begin to sizzle, about 1 minute.

Add 4 cloves garlic, finely minced, and 1 anchovy fillet, and saute for 2 minutes until aromatic. Use the wooden spoon to break up the anchovy into small pieces -- it should begin to disintegrate into the oil.

Add the cherry tomatoes, and stir to combine. Increase the heat to medium, and bring the mixture to a simmer (lower the temp as needed to prevent any burning). Simmer the cherry tomatoes for 8 to 10 minutes, or until they begin to wrinkle and burst and release their liquid.

Meanwhile, set a large pot of water to boil. Generously season with salt, and cook 8 ounces dried pasta until just before al dente (it will finish cooking in the sauce). Reserve 1/2 cup of pasta water for the sauce.

Break up some of the tomatoes with a wooden spoon to release more liquid and help create a sauce for the pasta to cling to. Add half of the 1/4 cup fresh basil, chiffonade, and simmer for an additional 2 - 3 minutes, until the sauce is chunky and somewhat thick.

Keep the tomato sauce at a low simmer, then transfer the pasta to the sauce using tongs (or drain the pasta in a colander and transfer). Toss to combine, adding about 1/4 cup of pasta water at a time to loosen the sauce as needed. Continue tossing the pasta and reducing the sauce until it clings nicely to the sauce.

Turn the heat off, then stir in 1/4 cup pecorino-romano cheese. Add any additional pasta water as needed if you need to loosen the sauce. Season with Salt and black pepper.

Divide the pasta amongst serving bowls and top with a bit of olive oil, the remaining basil, and more grated pecorino cheese. Enjoy!

Made this last night.  Only change was 2 anchovies.  So delicious. My husband raved about it.

This was SOOOO dang good! I had a ton of cherry tomatoes from my garden so I had to make this recipe. Super simple and relies on fresh, quality ingredients which I love! I threw in some grilled chicken as well. I’ll definitely revisit the recipe often!

https://www.youtube.com/watch?v=ADd-lOhF11c

This blistered tomato pasta is salty, sweet, and a little bit tangy from pops of cherry tomatoes, pecorino romano cheese, and fresh basil. You will love this comforting pasta dish on a hot summer day!

Full recipe: https://homecookingcollective.com/blistered-tomato-pasta/

#pastarecipe #pastatime #summervibes #easyrecipe

Blistered Tomato Pasta *the perfect summer pasta recipe!*

Garlicky cherry tomato pasta with white beans and kale. An easy, nourishing, weeknight-friendly recipe. Vegan, gluten-free, and ready in just 25 minutes!

Garlicky Cherry Tomato Pasta with White Beans

water ((or sub white wine

tsp red pepper flakes

(12 oz.) package pasta

kale, large stems removed, leaves thinly chopped

(15 oz.) can white beans, drained and rinsed

kalamata olives

pasta water ((reserved from cooking pasta))

Vegan parmesan cheese

For cooking the pasta, bring a large pot of water to a boil over medium-high heat.

Meanwhile, heat a large rimmed skillet over medium heat and add the olive oil, sliced garlic, and minced shallot. Sauté for a few minutes until translucent. Add the cherry tomatoes, water (or white wine), red pepper flakes, and sea salt. Stir to coat them with garlic and oil. Cover the pan and let cook for about 5 minutes until the skins on the cherry tomatoes begin to burst.

Once your pasta water is boiling, add your pasta and cook following package instructions. **Make sure to reserve 3/4 cup (180 ml) of pasta water before draining.**

Meanwhile, remove the lid from the tomatoes and add the chopped kale (if using arugula or spinach, wait to add it until the last minute), drained and rinsed white beans, and chopped kalamata olives. Sauté for another 5 minutes until the liquid has almost completely evaporated from the tomatoes. Add 1/2 cup (120 ml) of the pasta water (adjust amount if altering batch size) to the sauce and stir, letting it cook down for 1-2 minutes. Pour the pasta into the sauce and stir to coat. Add the remaining pasta water if the mixture needs more liquid — the pasta should be lightly coated in the sauce. Taste and adjust the seasoning to your liking, adding salt to taste or red pepper flakes for heat!

Serve warm with an optional topping of vegan parmesan cheese. Store leftovers in an airtight container refrigerated for up to 4-5 days. Reheat in the microwave or briefly in a saucepan. Not freezer friendly.

This Cherry Tomato Pasta is so deliciously saucy featuring summer cherry tomatoes. Best part about this dish: it takes under 30 minutes to make! 

onion

Kosher salt

red pepper

cherry tomatoes (halved)

spaghetti ((or pasta of choice))

unsalted butter

basil leaves (roughly chopped)

In a large pan, set over medium heat, add the olive oil. When the olive oil is warm, add the diced Vidalia onions and few generous pinches of salt. Give it a mix and let them cook, covered, for 7 minutes. You really want the diced onions to melt in the pan with the olive oil. I like to make sure the heat is low enough so they slowly cook and don’t brown or burn.

Next, add the minced garlic, crushed red pepper flakes and cherry tomatoes. Cook for an additional 5 minutes, covered, until the tomatoes are softened and have released a lot of their juices. Uncover and cook for an additional 5 to 7 minutes, until it thickens. Turn off the heat while we make the pasta.

Meanwhile, bring a pot of salted water to a boil. Cook your pasta until al dente. I usually cook it about 1 minute before al dente because I like to finish cooking the pasta in the pan with the sauce. Reserve about 3/4 cup of pasta water. Drain the pasta and turn your attention to the pan with the cherry tomatoes.

To the sauce, add about 1/2 cup of pasta water and bring it to a rapid simmer. Cook for about 2 minutes; give it a taste and adjust the salt to taste. I added a few more pinches of salt. Add the pasta in, along with the butter and toss together for about a minute, until completely combined.

This is absolutely delicious! I didn’t have fresh basil so I just sprinkled in some dry right before I added the pasta. I will definitely make this often!

Red cherry tomatoes out of my garden are not as sweet as the yellow ones. And when does the basil come in?

When I say this is a staple, I mean it. We eat this almost every week in the summer. It’s so easy and delicious, and it’s light on its own or with added shrimp or seared salmon.

Oh man, this was so tasty! I'd have never thought to cover the lid and let the heat do it's thing to the sauce!

Excellent recipe I just made this and I added arugula and string beans at the end. It was terrific. I even added the butter at the beginning, not reading the recipe correctly and it’s still turned out wonderful I omitted the Vidalia onions as I did not have them. Simple to make and wholesome at the same time.

This was so delicious. I used thin whole wheat spaghetti and seasoned olive oil. I can't wait to make this again for loved ones.

Favorite vegetarian pasta dish! So so good and rich without any dairy!

This pasta is delicious! So much flavor (even without the fresh basil — I didn’t have any on hand)! My family loved it. Thank you!

Super easy dinner! it's delicious and refreshing  a winning combo ❤️

I made this tonight and it turned out so tasty! I added double red pepper and it was spicy, but so good. Love a good simple summer pasta!

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