Categorized:
- Main Dish
- Pasta & Italian
Tagged:
- basil
- garlic
- olive oil
- parmesan cheese
- pasta
- tomatoes
Cherry Tomato Pasta
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
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