Description

This Cherry Tomato Pasta features the irresistible flavor of fresh halved cherry tomatoes, garlic, and basil, all tossed with your favorite short pasta. Quick to prepare and delightful, this dish is ideal for a satisfying weeknight dinner or a comforting meal any day.

Ingredients

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2 tbsp olive oil
4 garlic cloves, minced
24 oz cherry tomatoes, halved
12 oz short pasta, uncooked (orecchiette, shells, rotini, etc.)
2 tsp italian seasoning
1/2 tsp red pepper flakes
1 tsp balsamic vinegar
1/2 tsp sea salt
1/2 tsp pepper
1/3 cup grated parmesan
2–3 tbsp heavy cream
2–3 tbsp tomato paste
pinch of sugar, optional
1/2 – 1 cup reserved starchy pasta water
1/4 cup fresh basil, chopped

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Instructions

Bring a large pot of water to a boil and cook the pasta until al dente, remembering to reserve some pasta water before draining.
Heat a large pan over medium-high heat. Add olive oil, and once hot, sauté garlic for about 1 minute.
Stir in the halved cherry tomatoes and cook until they start to burst, occasionally pressing them down. Continue simmering until fully broken down. Then mix in the salt, pepper, italian seasoning, and balsamic vinegar.
Reduce heat to medium-low and incorporate the cream and parmesan, stirring until the cheese melts completely. Mix in the tomato paste and add sugar if desired.
Add reserved starchy pasta water in increments to reach desired sauce consistency while continuing to heat.
Combine the pasta with the sauce, remove from heat, and mix in the chopped basil. Serve garnished with additional basil and grated parmesan.

Notes

Feel free to use any short pasta you prefer such as orecchiette or rotini for a delightful texture.
Adjust the level of red pepper flakes to suit your spice tolerance.
For a richer flavor, substitute half and half for heavy cream.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 350mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 12g
Cholesterol: 20mg