cherry tomatoes

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

One-Pot Spaghetti With Cherry Tomatoes and Kale

spaghetti

cherry tomatoes, halved (about 2 pints)

lemons, zested

olive oil

kosher salt,

kale

Black pepper

Parmesan,

Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)

Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

Say “ciao” to your new pasta alla Norma. This updated version of the Sicilian classic includes prosciutto, which is fried until golden. Its rendered fat is used to start the dish and provide a rich, nuanced flavor, and the cooked bits are used to finish it for a salty crunch. To save on time, the eggplant roasts while a quick sauce of cherry and canned tomatoes, shallots, garlic and chile comes together on the stovetop. Just before serving, the eggplant, pasta and mozzarella (in place of the traditional ricotta salata) are tossed together until melty and delicious. Some rules are worth breaking. 

Pasta Alla Norma Sorta

Kosher salt

mezzi rigatoni

unpeeled,

extra-virgin olive oil

ounces prosciutto,

shallot,

garlic cloves, thinly sliced

fresno

pounds Sun Gold, cherry or grape tomatoes

tomatoes

mozzarella,

herbs,

Flaky salt, for serving (optional)

Heat the oven to 425 degrees. On a large rimmed sheet pan, toss the eggplant with 1/4 cup olive oil and season well with salt and pepper. Spread everything evenly in one layer and roast until golden, 25 to 30 minutes, flipping halfway through to ensure even browning.

While the eggplant roasts, make your sauce: In a deep, 12-inch skillet, heat the remaining olive oil over medium. Add the prosciutto and cook, stirring occasionally, until it begins to crisp and brown in spots, 2 to 3 minutes. Remove from skillet and place on a paper towel-lined plate.

Add the shallot, garlic and chile to the pan and cook, stirring frequently, until the shallot has softened and the garlic is fragrant, about 2 minutes. Add the cherry tomatoes and cook until they start to burst, pressing the tomatoes gently down with the back of a spatula or wooden spoon to help them along, 5 to 7 minutes. You want some of them to collapse and some to maintain their structure. Stir in the diced tomatoes with their juices and season with salt and pepper. Simmer while the eggplant finishes roasting, about 15 minutes more. If the sauce appears dry, add 1/4 cup pasta water.

While you're making the sauce, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.

When the eggplant is done, add it to the tomato sauce and stir to combine. Add the pasta and toss until everything is well coated with sauce, adding more pasta water if needed. Stir in the mozzarella and toss until it begins to melt.

Serve in the skillet or in bowls and top each portion with crispy prosciutto and fresh herbs. Season with flaky salt, if using.

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe.

Baked Pasta alla Norma

globe eggplant, peeled,

garlic cloves, smashed

extra-virgin olive oil,

½ tsp. crushed red pepper

eggs

tomato paste

Tbsp. capers

basil,

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. But for clean slices, let the pie rest before cutting. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe. Just don’t rinse the noodles; you want that starch. Also, roasting the vegetables first concentrates their flavors and removes excess water.

Bon Appétit

Preheat oven to 425°. Combine eggplant, tomatoes, garlic, ¼ cup oil, and ½ tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°.

Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.

Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.

Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and ½ cup basil and toss again to combine.

Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.

Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

Cheesy Zucchini-Eggplant Bake

eggplant

zucchini squash

garlic cloves, unpeeled

olive oil,

ricotta (about 1 cup)

red pepper flakes

salted low-moisture mozzarella, grated, divided

basil leaves, divided

Place racks in upper and lower thirds of oven; preheat to 450°. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end. Rest eggplant on newly cut side so it doesn’t roll around your board.

Cut eggplant crosswise into ½"-thick slices.

Repeat same process with 2 zucchini and/or summer squash, trimming stem end, shaving side and resting on flat surface, and slicing crosswise ½" thick.

Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking into spaces around eggplant.

Place remaining zucchini slices on one half of another rimmed baking sheet, arranging as close together as possible and in a single layer.

On empty side of baking sheet, arrange 24 oz. tomatoes and 8 garlic cloves. Drizzle 1 Tbsp. oil over tomatoes and garlic and toss with your hands to coat.

Using your hands, smear 2 Tbsp. oil over exposed sides of eggplant and zucchini slices. Eggplant in particular acts like a sponge and will soak up oil in an instant. Since all you want is a thin, even coating, it’s better to smear them with oil rather than to drizzle.

Still using your hands, turn eggplant and squash slices over and smear other side with 2 Tbsp. oil. Season all vegetables on both baking sheets with a couple of 4-finger pinches of salt.

Place sheet with eggplant on lower rack and sheet with tomatoes on upper rack and roast until eggplant is deeply browned on the underside and tomatoes are lightly blistered, 15–25 minutes.

Remove both baking sheets from oven. You’ll notice that the vegetables will have shrunk quite a bit. On baking sheet with eggplant, slide a flexible metal spatula underneath ALL slices and turn them over. Slide rounds over to one side, then transfer zucchini from sheet with tomatoes onto sheet with eggplant, turning them over in the process. You should end up with tomatoes and garlic on one baking sheet, and eggplant and zucchini on the other.

Let baking sheet with tomatoes cool, but return baking sheet with eggplant and zucchini to lower rack and roast until second side of eggplant is deeply browned, 10–15 minutes. Let sit until cool enough to handle.

Meanwhile, combine 8 oz. ricotta, ¾ tsp. red pepper flakes, and 6 oz. mozzarella in a medium bowl. Drizzle with oil and mix with a fork to combine; season lightly with salt.
→  Bought too much ricotta? Good! There are plenty of ways to use it.

Using a fork, remove garlic cloves from baking sheet and transfer to a cutting board. Press on skins to force out the soft, caramelized cloves; discard skins. Mash cloves to a paste with fork, then stir into ricotta mixture.

Drizzle some oil into a shallow 2-qt. baking dish. Arrange one-third of zucchini and eggplant slices in a single layer. Scatter one-third of blistered tomatoes over, then dollop half of ricotta mixture over tomatoes. Tear one-third of basil leaves and scatter over ricotta.

Repeat layering process with half of remaining eggplant and zucchini, all of remaining ricotta mixture, and half of remaining tomatoes and basil. Top with remaining eggplant, zucchini, and tomatoes.

Sprinkle remaining 2 oz. mozzarella over and bake until mozzarella is melted and browned in spots and liquid around the edges is bubbling, 15–20 minutes.

Let rest 10 minutes, then top with remaining basil.

Drizzle with a little more oil before serving.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!

Summer Bolognese

chicken

dry white wine

red chile,

bucatini, spaghetti,

Tbsp. unsalted butter,

basil leaves, torn if large

Heat oil in a large pot over medium until shimmering. Cook garlic, stirring occasionally, until softened and fragrant but not browned, about 2 minutes. Add chicken, season with salt, and continue to cook, stirring occasionally, until there are only a few pink spots left, 5–7 minutes.

Add wine and reduce heat to medium-low. Cook, smashing down on chicken with a wooden spoon, until wine is evaporated and meat is finely ground, 4–6 minutes. Add tomato paste and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 3 minutes.

Add tomatoes and chile and cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until sauce is thickened and about half of tomatoes are completely broken down, 4–6 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with sauce. Add butter, 2 oz. Parmesan, and ½ cup pasta cooking liquid. Cook over medium heat, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Remove from from heat and fold in basil until fragrant and leaves are slightly wilted.

Transfer pasta to a platter. Top with more Parmesan.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Ratatouille Pasta

Italian eggplants (about 1½ lb.)

red bell peppers (about 9 oz.)

zucchini (about 8 oz.)

onions

garlic

lemon

Parmesan

extra-virgin olive oil, divided, plus more for drizzling

capers

lb. cavatappi

basil leaves, torn if large,

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here! By cooking them until they're caramelized and just starting to fall apart, you'll get a jammy sauce that's practically begging to be mixed into pasta and turned into a spectacular vegetarian dinner. Capers add a briny punch, Parmesan provides much-needed salt, and lemon juice brightens everything up. And if pasta's not in your cards, just stop before you boil the noodles and serve the ratatouille alongside salad or slow-roasted fish.

Cut 1 large or 2 medium Italian eggplants into ½" pieces. Transfer to a colander set over a medium bowl and sprinkle with 2 tsp. salt. Let sit 30 minutes. Your eggplant might start to discolor and should start to release some brownish liquid that will fall into the bowl below. That’s good! It’s losing excess moisture that would prevent it from getting silky-soft.

Meanwhile, cut 1 large or 2 small red bell peppers and 1 large zucchini into ½" pieces. Transfer to a medium bowl. Peel 2 medium onions, cut through root end, then slice through root end into thin slivers. Transfer to bowl with bell peppers. Halve 1 pint cherry tomatoes (the fastest—but dorkiest—way to do this is to sandwich them between two quart container lids) and transfer to a small bowl. Smash 4 garlic cloves, then coarsely chop and add to bowl with tomatoes. Slice 1 lemon in half; set aside. Finely grate 1½ oz. Parmesan with a Microplane or the small holes of a box grater into another small bowl.

Your eggplant needs special treatment: Cooking it separately guarantees that you can make it tender and golden (rather than chewy and gray) without over-cooking it or causing the other veg to get soggy. When eggplant has been sitting 30 minutes (okay, 25 if you’re antsy), gently squeeze it to get rid of any more moisture (less moisture means more browning). No need to go crazy, though.

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or heavy pot over high until shimmering. Once hot (test with one piece for starters!), add half of eggplant and stir to coat in oil. Cook, stirring every 3 minutes or so (you want to leave it undisturbed while also making sure lots of pieces get their time against the hot pan), until eggplant is golden, with some pieces starting to brown and char, 5–7 minutes. Reduce heat to medium if eggplant is browning too quickly. Using a slotted spoon or fish spatula, transfer to a plate. If any eggplant pieces stick, just scrape them up—no biggie. Heat 2 Tbsp. extra-virgin oil over high. Cook remaining eggplant using same process, 5–7 minutes. Transfer to plate with cooked eggplant.

Scrape off any bits of eggplant from pot if needed (no need to wipe out). Heat ¼ cup extra-virgin olive oil over medium-high. Add ¼ cup capers and ½ tsp. red pepper flakes (don’t be alarmed if capers sputter and foam—it’s because they’re wet!). Cook, stirring, until bubbling subsides, 30–60 seconds.

Add onion-pepper mixture, season with 1½ tsp. salt, and cook, stirring frequently, scraping bottom of pan, and reducing heat if vegetables are getting too brown, until vegetables are softened, slumped, and have started to take on lots of color, 12–15 minutes. Meanwhile, bring a large pot of generously salted water to a boil (this is for your pasta).

Add tomato-garlic mixture to sauce, reduce heat to medium-low, and cook, stirring occasionally with a wooden spoon, until almost all tomatoes have burst and vegetables are starting to break down and deeply caramelize, about 10 minutes. Keep an eye on it and reduce heat if veg is getting too dark for your liking.

Finish the sauce: Return eggplant to pot and cook until vegetables are tender but the vegetable pieces are still distinct (you don't want total mush), about 5 more minutes. Taste and season with salt.

Add pasta to boiling water right after you add the eggplant, stirring occasionally, until al dente. Before draining, scoop out 1 cup pasta cooking liquid with a liquid measuring cup.

Now the exciting part: Ratatouille and pasta join forces as one. Reduce heat over sauce to low. Add drained pasta and stir to coat in sauce. Add 1 cup Parmesan, pour ½ cup pasta cooking liquid over, then stir vigorously with a rubber spatula or wooden spoon until a creamy sauce forms with no clumps of cheese. Add more pasta cooking liquid as necessary if pasta starts to stiffen. Remove from heat. Squeeze juice from ½ lemon over, then stir in 1½ cups basil. Taste for salt and lemon juice.

Divide pasta among bowls. Top with cheese, basil, and red pepper flakes. Drizzle with oil. Don’t be sad if you can’t finish it all: It’s even better as cold leftovers.

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce packed with bright spring-y sugar snap peas. If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. 

Paneer With Burst Cherry Tomato Sauce

paneer

scallions

ginger

coriander seeds

cumin seeds

black mustard seeds

Kashmiri chile powder

turmeric

sugar snap peas (about 1 cup)

Tbsp. extra-virgin olive oil, divided

cherry tomatoes (about 2 cups)

sugar (optional)

(lightly packed) mint leaves

rice (for serving)

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas. If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. We strongly recommend buying whole coriander, cumin, and mustard seeds. Not only is their flavor fresher, but they also offer pops of texture throughout the sauce. If you need to substitute ground spices, use ¾ tsp. each (and skip the black mustard, which is hard to find pre-ground).

First, prep your ingredients. Slice 8 oz. paneer into generous ¼"-thick planks and pat dry; set aside.

Trim roots from 6 scallions and discard. Thinly slice on a deep diagonal and place in a medium bowl. Scrub and thinly slice a 1" piece ginger. Stack ginger slices and slice crosswise to make strips the size of matchsticks; add to bowl with scallions. Peel and thinly slice 2 garlic cloves; add to bowl.

Using a mortar and pestle or the side of your chef’s knife, coarsely crush 1 tsp. coriander seeds and add to vegetables. Mix in 1 tsp. cumin seeds, ½ tsp. black mustard seeds, ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne powder, and ¼ tsp. ground turmeric; set aside.

Using a paring knife or your fingers and working one at a time, snap off tips from stem ends of 4 oz. sugar snap peas (about 1 cup) and pull to remove strings. Repeat process on the other end. Cut any larger sugar snap peas in half on a diagonal; set aside.

Now, bring it all together. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Arrange reserved paneer in a single layer (just a heads-up that you are only browning one side) and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted fish spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Arrange browned side up and season generously with kosher salt.

Set pan over medium heat and add remaining 1 Tbsp. extra-virgin olive oil along with reserved scallions, ginger, garlic, and spices. Cook, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.

Add 12 oz. cherry tomatoes (about 2 cups), reserved snap peas, and 1 cup water. Increase heat to medium-high, season with salt, and bring to a simmer. Gently smash each tomato open with fish spatula or spoon (gentle is key; you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light).

Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.

Remove from heat and mix in ½ cup (lightly packed) mint leaves. Serve with cooked rice.

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Roasted Tomato and White Bean Stew

parsley

thyme leaves

Kosher salt and black pepper

yellow onion, thinly sliced

red-pepper flakes

white beans (such as butter

Toasted bread,

Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.

In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.

When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.

When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.

Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

Consider this your family&#x27;s new favorite flavor-packed, pantry-friendly pasta dinner. 

Sardine Pasta

sardines

anchovy

cherry tomatoes tomatoes

Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, drain 4 cans sardines. Slice them open and remove and discard the bones. Coarsely chop 2 tablespoons capers. Cut 1/2 medium lemon into wedges. Finely chop 2 garlic cloves and 2 anchovy fillets. 

Add 1 pound spaghetti to the boiling water and cook according to package directions until al dente, about 9 minutes. Meanwhile, start the sauce.

Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the garlic, anchovies, and 1/4 teaspoon red pepper flakes, and cook, stirring frequently, until the garlic is softened and the anchovies are fragrant, about 2 minutes. Add the capers and cook until they begin to pop, about 1 minute.

Add 2 cans cherry tomatoes and their juices and 1/4 teaspoon kosher salt, stir to combine, and bring to a simmer. Add the sardines, reduce the heat to low, and simmer until the pasta is ready.

Using tongs, transfer the pasta to the sauce. Cook over medium heat and gently toss, adding pasta water 2 tablespoons at a time as needed, until the pasta is well coated and glossy with sauce. Taste and season with salt as needed. Serve immediately with the lemon wedges.

This 5-ingredient Indian-inspired salad makes for an easy dinner during busy times, or a great last-minute platter for entertaining.

Butter Chicken Salad Recipe

Lilydale Free Range Chicken Breast

butter chicken simmer sauce

can lentils, rinsed, drained

baby cos lettuce, leaves

grape tomatoes, halved

Butter chicken salad recipe

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.

In just 10 minutes you can serve up this pesto gnocchi salad, made all the creamier with buttermilk and feta. It's only $4.20 per serve!

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