There’s something about a bowl of pasta that feels like a warm hug on a hectic day, isn’t there? This creamy cherry tomato pasta isn’t just food; it’s a love letter to simplicity, a symphony of flavors in every bite. It’s the kind of dish that doesn’t demand much—just a few fresh ingredients and a bit of your time—yet it delivers comfort that lingers long after the last forkful.
Steps
- Boil a large pot of water with ample salt. Cook your chosen pasta until it is al dente, following the instructions on the package. Reserve half a cup of the cooking water before draining the pasta.
- Warm olive oil in a large skillet over medium heat. Add cherry tomatoes and stir occasionally, cooking them until they soften, which will take about 5 minutes.
- Incorporate garlic, salt, and crushed red pepper into the skillet. Cook for an additional minute until the mixture becomes fragrant.
- Gently mash the tomatoes with the back of a spoon or a potato masher to release their juices. Continue cooking for about 5 more minutes until the tomatoes burst and a sauce forms.
- Place the drained pasta into the skillet with the tomato sauce. Add fresh basil and parmesan cheese, and toss everything together to combine.
- Adjust the sauce’s consistency by adding reserved pasta water as needed. Serve the dish immediately, garnished with extra basil and parmesan if desired.
Ingredients
- Approximately 2 pints of cherry tomatoes
- At least 3 cloves of garlic
- ½ teaspoon of red pepper flakes (optional, adjust to taste)
- High-quality olive oil (preferably organic extra virgin)
- Fresh basil leaves
- Parmesan cheese (optional, or substitute with Nutritional Yeast for a vegan option)
- Salt to taste
- Any type of pasta (such as spaghetti, angel hair, or shells)
Nutritional Values
Calories: 403kcal | Carbohydrates: 54g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 434mg | Potassium: 677mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1444IU | Vitamin C: 55mg | Calcium: 104mg | Iron: 3mg
FAQ
- What differentiates grape tomatoes from cherry tomatoes?
- Cherry tomatoes are generally sweeter and have fewer seeds than grape tomatoes. They also possess a thinner skin, making them easier to burst during cooking. If cherry tomatoes are unavailable, grape tomatoes serve as a suitable alternative.
- Which type of pasta works best with this recipe?
- You can use any pasta you prefer for this dish. Long noodles, such as spaghetti, angel hair, or fettuccine, work particularly well, but any pasta shape will complement the sauce.
- Is it possible to prepare this dish in advance?
- While this pasta dish is best enjoyed fresh, you can make it ahead of time. Cook the pasta and sauce separately, store them in the refrigerator, and reheat when ready to serve.
- How should I store and reheat leftover cherry tomato pasta?
- Store any leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, add a splash of water and warm in the microwave or on the stove over low heat.
- Can I substitute other ingredients in this recipe?
- Yes, this recipe is versatile. You can replace cherry tomatoes with grape, Roma, or diced regular tomatoes. Additionally, feel free to swap basil for herbs like oregano or thyme, and adjust the level of spice by adding more red pepper flakes or chili peppers.
Tips
- Reserve Pasta Water: Save a half-cup of pasta water before draining. This starchy water helps the cherry tomato sauce adhere to the pasta better, enhancing the dish’s texture and flavor.
- Use a Potato Masher for Tomatoes: Once the tomatoes are cooking and starting to soften, use a potato masher to quickly and easily burst them, releasing their juices to form the sauce.
- Cook Pasta Al Dente: Ensure the pasta is cooked al dente, meaning it should be firm to the bite. This prevents the pasta from becoming mushy as it absorbs some of the sauce.
- Chiffonade the Basil: To preserve the basil’s vibrant color and flavor, stack the leaves, roll them into a tube, and slice thinly. This technique, called chiffonade, reduces bruising and prevents the leaves from turning black.
Equipment
- Potato Masher – Useful for mashing the tomatoes to release their juices.
- Large Skillet – If you don’t have a large enough skillet to cook the tomatoes and sauce.
- Chiffonade Knife – A specialized knife for slicing delicate herbs like basil without bruising them.
- Airtight Storage Containers – For storing leftovers in the fridge or freezer.
