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Cherry Tomato Pasta

  • 10 minutes ago
  • 2 min read

If you’re looking for a pasta that’s quick, fresh, and delicious, this cherry tomato pasta is it! It's one simple dish that tastes like summer in every bite.



CHERRY TOMATO PASTA WITH GARLIC, BASIL, ORTOLINA AND PARMIGIANO-REGGIANO

Recipe by Mark Calaminici | Food Loves Company

Serves 4


Ingredients


Extra virgin olive oil, to taste (enough to cover the pan)

2 garlic cloves, finely sliced or finely chopped

Fresh torn basil, to taste (keep some on the stem)

Chili flakes, to taste, optional

425g cherry tomatoes, halved or quartered

Ortolina or tomato paste, to taste

400g pasta, your choice, reserve pasta water

100ml heavy cream

Unsalted butter, to taste (about 40-50g)

Parmigiano-Reggiano, to taste, finely grated


Method


  1.  In a large frying pan over medium heat, heat extra virgin olive oil. Add garlic, chili flakes, ortolina or tomato paste and some basil on the stem to easily remove later. Once garlic is tender add cherry tomatoes and saute until tomatoes are tender and start to blister. You want to cook them down as far as you can. Mash with wooden spoon or fork.


  1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve some pasta water.


  1. Add cream and mix into the sauce. Remove the basil. Once the pasta is ready, add pasta to the pan with a ladle of pasta water. Add the butter and fresh torn basil and continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Turn off the heat or remove the pan from the heat and add Parmigiano-Reggiano a handful at a time and mix and toss to incorporate into the pasta. You can add more pasta water if you want a bit of a looser sauce. Just before serving add a drizzle fo fresh extra virgin olive oil, mix and plate your pasta. Garnish with some sauce and more cheese. Enjoy.



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