Description
This Cherry Tomato Pasta recipe is a quick and flavorful dish perfect for a weeknight dinner. Featuring a deliciously rich tomato and cream sauce with fresh basil and parmesan, it combines tender pasta with juicy, bursting cherry tomatoes seasoned with Italian herbs, red pepper flakes, and a hint of balsamic vinegar for depth. Ready in just 25 minutes, it's a comforting and elegant meal that serves four.
Ingredients
For the Sauce
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 24 oz cherry tomatoes, halved
- 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 cheese
- 2-3 Tbsp heavy cream
- 2-3 Tbsp tomato paste
- Pinch of sugar (optional)
- 1/2 to 1 cup reserved starchy pasta water
- 1/4 cup fresh basil, chopped
For the Pasta
- 12 oz short pasta (such as orecchiette, shells, or rotini), uncooked
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually about 8-10 minutes. Reserve 1/2 to 1 cup of the starchy pasta water before draining the pasta.
- Sauté Garlic: While the pasta cooks, heat a large pan over medium-high heat. Add the olive oil and allow it to shimmer. Add the minced garlic and stir constantly for about 1 minute until fragrant but not browned.
- Cook Tomatoes: Add the halved cherry tomatoes to the pan. Stir occasionally, pressing down on the tomatoes to help them burst. Continue simmering on medium heat until the tomatoes break down completely, releasing their juices into a rich sauce. Season with sea salt, black pepper, Italian seasoning, red pepper flakes, and balsamic vinegar. Stir well to combine.
- Add Dairy and Tomato Paste: Reduce the heat to medium-low. Stir in the heavy cream and grated parmesan cheese until the cheese melts and creates a creamy sauce. Fold in the tomato paste for added depth of flavor. Add a pinch of sugar if you prefer a slightly sweeter balance to the acidity.
- Adjust Sauce Consistency: Gradually add the reserved starchy pasta water in 1/4 cup increments to thin out the sauce to your desired consistency. The sauce will thicken slightly as it heats, so add the water carefully to keep it saucy and smooth.
- Combine Pasta and Sauce: Add the cooked pasta directly into the pan with the sauce. Toss thoroughly to coat the pasta evenly with the tomato cream sauce.
- Finish and Serve: Remove the pan from heat. Stir in the freshly chopped basil for a fragrant burst of freshness. Serve immediately, garnished with extra basil leaves and a generous sprinkle of freshly grated parmesan cheese for an elegant finish.
Notes
- Reserving pasta water is essential to adjust sauce consistency and help the sauce cling to the pasta.
- You can use any short pasta shape like orecchiette, shells, or rotini to hold the sauce well.
- For a spicier kick, increase the red pepper flakes according to your heat preference.
- Heavy cream can be substituted with half-and-half for a lighter option, though the sauce will be less rich.
- If fresh basil is unavailable, dried basil can be used but add it earlier in the cooking process for better flavor integration.
- To make this recipe vegetarian, ensure the parmesan cheese you use is vegetarian-friendly or substitute with a plant-based alternative.
