Cherry Tomato Pasta

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This super simple cherry tomato pasta recipe is bursting with fresh tomatoes, parmesan cheese, a touch of balsamic to add an extra layer of flavor--it is so delicious! This dish comes together in under 30 minutes, is so easily varied and a great dish for busy weeknights when you want a simple dinner the family will love.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, pasta

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

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
½ tsp sea salt
½ tsp pepper
⅓ c grated parmesan
2-3 Tbsp heavy cream
2-3 Tbsp tomato paste
pinch of sugar optional
½ - 1 c reserved starchy pasta water
¼ c fresh basil chopped

Instructions

Bring a large pot of water to a boil. Add pasta and cook until al dente. *Don't forget to reserve some of the pasta water!
While pasta is boiling, heat a large pan over medium-high heat. Add olive oil and once glistening, add garlic and stir for about 1 minute.
Add tomatoes and cook, stirring occasionally until they start to burst, pressing down to smash them. Continue to simmer until all are broken down. Add in the salt, pepper, seasoning and balsamic. Stir to combine.
Shift heat to medium-low and add in the cream and parmesan and stir until parmesan is fully melted. Stir in the tomato paste. You can add the sugar at this time if desired.
Add starchy water to thin out as desired. The sauce will naturally thicken and reduce slightly as heated. I add 1/4 cup of the pasta water at a time.
Stir in the pasta. Remove from heat and add the freshly chopped basil. Serve garnished with more basil and all the freshly grated parmesan cheese!

Notes

Storage: Store leftover pasta in an airtight container for about 4-5 days. You can also freeze leftovers in a freezer safe container for up to 3 months.

Don't overcook the pasta. Cook the pasta until al dente. The pasta sauce will heat it up a bit more so you can even drain the pasta just before it becomes al dente if you like a nice bite to your pasta.

Remember to reserve the pasta water!! I am not good at this. I drain the pasta and then think, oh SHOOT, I forgot. Just let this be your reminder. The starchiness of the water helps bind the sauce to the pasta better, creates a silky smooth sauce texture, and it helps thicken up a thin sauce. It serves a purpose for sure! If you do forget it, a little bit of broth can be a good alternative, although it won't be quite the same.

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