Description
This Cherry Tomato Pasta recipe is a quick and flavorful dish featuring burst cherry tomatoes simmered in a creamy, garlicky sauce with a hint of balsamic and Italian seasoning. Perfect for a weeknight meal, it combines tender pasta with fresh basil and Parmesan for a comforting yet light dinner ready in just 25 minutes.
Ingredients
For the Pasta
- 12 oz short pasta (uncooked; orecchiette, shells, rotini, etc.)
- ½ – 1 cup reserved starchy pasta water
For the Sauce
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 24 oz cherry tomatoes, halved
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- 1 tsp balsamic vinegar
- ½ tsp sea salt
- ½ tsp pepper
- ⅓ cup grated Parmesan cheese
- 2-3 Tbsp heavy cream
- 2-3 Tbsp tomato paste
- Pinch of sugar (optional)
- ¼ cup fresh basil, chopped (plus more for garnish)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add the short pasta and cook until al dente, according to package instructions. Be sure to reserve ½ to 1 cup of the starchy pasta cooking water before draining the pasta.
- Sauté Garlic: While the pasta cooks, heat a large pan over medium-high heat. Add the olive oil, and once it shimmers, add the minced garlic. Stir continuously for about 1 minute until fragrant but not browned.
- Cook Tomatoes: Add the halved cherry tomatoes to the pan. Cook, stirring occasionally and pressing down on the tomatoes to help them burst and break down. Simmer until the tomatoes have completely softened and released their juices. Season with salt, pepper, Italian seasoning, red pepper flakes, and stir in the balsamic vinegar.
- Add Cream and Cheese: Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese, stirring until the cheese has fully melted into the sauce. Then incorporate the tomato paste. If desired, add a pinch of sugar to balance the acidity of the tomatoes.
- Adjust Sauce Consistency: Gradually add the reserved pasta water, about ¼ cup at a time, to thin out the sauce to your preferred consistency. The sauce will continue to thicken slightly as it heats.
- Combine Pasta and Sauce: Add the drained pasta directly into the pan with the sauce. Toss to coat the pasta evenly in the creamy tomato sauce. Remove the pan from the heat and stir in the freshly chopped basil.
- Serve: Plate the pasta and garnish with additional fresh basil and a generous sprinkle of grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water as it helps loosen the sauce and enhances texture.
- The pinch of sugar is optional; add only if the tomatoes taste too acidic.
- Use short pasta shapes that hold sauce well, like orecchiette or rotini.
- Adjust red pepper flakes to taste for desired spiciness.
- Leftovers keep well refrigerated for up to 2 days but are best eaten fresh.
