Burst Cherry Tomato Pasta
Pasta is a comfort food in my house. This quick, easy weeknight pasta dinner is creamy and rich and tastes like it came from a fancy Italian restaurant.
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Servings: 2 servings
Ingredients
- 12 ounces cherry or grape tomatoes
- 4 tbsp extra virgin oilve oil
- 6 ounces dry pasta
- salt for cooking pasta
- 1 tbsp fresh cracked black pepper
- 1/4 cup pasta water from cooked pasta
- fresh basil for garnish
Instructions
- Boil 6-ounces of dry pasta noodles with 1 TBS of salt for 1 minute less than box directions.
- Add olive oil and cherry tomatoes to a large skillet at medium-high heat.
- Cook the tomatoes until they start to blister and burst. This should take 4-5 minutes.
- Turn the tomatoes and oil to medium-low heat. Smash the tomatoes with the back of a spoon or a potato masher.
- Drag a firm spatula through the tomato sauce until it separates (see second photo below).
- Add 1/4 cup of the hot pasta water, one tablespoon at a time stirring until it cooks into the tomato sauce.
- Cook on low for another 5-10 minutes.
- When the pasta is done cooking, immediately transfer it to the skillet.
- Add the black pepper and toss the pasta with tongs.
- Garnish with fresh basil and serve.
Notes
- When it comes to this recipe, think "more is more" for the tomatoes. I don't recommend using less than the recipe calls for, in fact, use a bit more if you'd like.
- I recommend that you use a decent brand of extra virgin olive oil or "EVOO". You don't need the most expensive, but don't skimp when it comes to EVOO. I use EVOO for almost all of my cooking. For baking, I use canola oil.