Cherry Tomato Pasta
No need to simmer a tomato sauce for an hour! This quick and easy cherry tomato pasta requires only 20 minutes. Because the tomatoes are blistered in a hot pan instead of slow-cooked, they hold their shape better, combining with the pasta in a sweet and jammy tangle.
Servings: 4
Ingredients
- 12 ounces spaghetti spaghettini, or angel hair
- 2 tablespoons extra virgin olive oil
- 1 1/2 to 2 pounds cherry tomatoes (1-24-ounce container, 4 to 5 cups, 1 farmer’s market quart)
- 3 cloves garlic garlic
- 3 scallions, thinly sliced
- Crushed red pepper flakes (optional)
- 3/4 cup finely-grated Parmesan cheese (3 ounces), plus more to serve
- Fresh basil leaves
Instructions
- Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain.
- Blister the tomatoes. While the pasta cooks, warm the olive oil (just enough to film the bottom) in a large (11- to 12-inch) high-sided skillet over medium-high heat. Add the cherry tomatoes and a pinch of crushed red pepper. Cook, without stirring, until the tomatoes begin to blister and brown on one side, about 2 minutes.
- Sauté the aromatics. Then, lower the heat to medium, and add the garlic, scallions, and a pinch or two of crushed red pepper flakes, if you like. Swirl the pan and stir occasionally until the tomatoes have begun to break down into a juicy, saucy consistency, about 10 minutes, or until the pasta is al dente.
- Bring it together. Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss well, adding more pasta water as needed to loosen the sauce and help it cling to the noodles.
- Finish and serve. Remove the skillet from the heat. Stir in the grated Parmesan, and slivered Castelvetrano olives. Toss once more to combine, taste, and adjust seasoning as needed. Just before serving, toss in a handful of fresh basil leaves. Serve topped with a little more Parmesan, and a drizzle of olive oil.
Notes
Nutrition
Calories: 493.2kcal | Carbohydrates: 74.1g | Protein: 18.6g | Fat: 13.8g | Saturated Fat: 4.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.5g | Cholesterol: 16.3mg | Sodium: 353.9mg | Potassium: 628.9mg | Fiber: 4.2g | Sugar: 6.8g | Vitamin A: 1083.9IU | Vitamin C: 41.2mg | Calcium: 212.9mg | Iron: 2.6mg
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