Get ready to fall in love with every bite of the Spicy Burst Tomato Pasta Recipe. This vibrant dish is a celebration of fresh cherry tomatoes bursting with natural sweetness, balanced perfectly by a kick of chili crisp oil for just the right amount of heat. The silky garlic and herb-infused sauce clings to al dente rigatoni, while fragrant basil and vegan parmesan add layers of flavor that make this simple vegan pasta recipe utterly irresistible. Whether you’re craving a quick weeknight dinner or a crowd-pleaser, this recipe brings bold flavors and comforting textures together in a delightful harmony you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a crucial role in building the bright, spicy, and creamy texture that defines this dish. Fresh cherry tomatoes create the juicy base, garlic and Italian seasoning deepen the flavor, and chili crisp oil delivers a fiery punch. Together, they make the Spicy Burst Tomato Pasta Recipe both accessible and unforgettable.
- 2 tablespoons olive oil: The perfect fat to gently cook and caramelize the tomatoes without overpowering their sweetness.
- 1 pound cherry tomatoes: These little gems burst with flavor and juice, forming the heart of the sauce.
- 8 ounces rigatoni or other pasta: Choose a sturdy pasta shape like rigatoni to catch all that delicious sauce in every bite.
- 2 tablespoons vegan butter: Adds a touch of creaminess and richness to complement the spicy and tangy notes.
- 6 cloves garlic minced: Infuses the sauce with an aromatic savoriness that feels warm and inviting.
- 1 teaspoon Italian seasoning: A vibrant mix of herbs that build depth and a wonderful Mediterranean flair.
- Salt & pepper to taste: Simple but essential for balancing and enhancing all the other flavors.
- 1 teaspoon chili crisp or red pepper flakes: Provides just the right level of heat and a little crunch for excitement.
- Splash of non-dairy milk unsweetened: Helps loosen the sauce and adds a subtle creamy texture without dairy.
- 8 large basil leaves roughly torn: Bright and fresh, basil adds a fragrant finish that elevates the entire dish.
- Vegan parmesan for serving: A salty, cheesy topping that brings it all together and makes this pasta shine.
How to Make Spicy Burst Tomato Pasta Recipe
Step 1: Gently Cook the Tomatoes Until They Burst
Start by heating the olive oil in a skillet over medium heat. Then add the cherry tomatoes and lower the heat to let them cook slowly for about 20 minutes. Stir every couple of minutes so they cook evenly and eventually burst open, releasing their juices. This process is key because it transforms those firm tomatoes into a beautifully saucy, flavorful base that’s both juicy and tender.
Step 2: Boil the Pasta to Al Dente
While the tomatoes are cooking, bring a large pot of salted water to a rolling boil. Add your rigatoni or favorite pasta and cook until al dente—the perfect texture that holds up well when mixed with the sauce. Before draining, be sure to reserve one cup of the pasta water; this starchy liquid is a little secret for creating a silky sauce that clings beautifully to each pasta piece.
Step 3: Create the Flavor Base with Garlic and Herbs
Place the empty pasta pot back on the stove over medium heat and melt the vegan butter. Add the minced garlic, Italian seasoning, and a pinch of salt and pepper, cooking until fragrant—about 1 minute. This step unlocks the deep, warm notes of garlic and herbs, setting a savory backdrop that perfectly complements the tangy burst of tomato.
Step 4: Combine Everything into a Luscious Sauce
Now, add the drained pasta, burst tomatoes with their juices, chili crisp or red pepper flakes, a splash of non-dairy milk, and half a cup of the saved pasta water to the pot. Gently toss everything together over medium heat for a couple of minutes. This helps the sauce emulsify, becoming creamy and coating each piece of pasta. Finally, stir in the torn basil leaves, adding a fresh, aromatic touch just before serving.
How to Serve Spicy Burst Tomato Pasta Recipe
Garnishes
To finish this vibrant dish, sprinkle a generous amount of vegan parmesan over the top. The salty, cheesy flavor adds an irresistible layer of richness. For an extra pop, a few fresh basil leaves on top can brighten the presentation and enhance the herbal aroma.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the spicy warmth. Garlic bread or crusty artisan bread offers a perfect vehicle to mop up the luscious tomato sauce, making the meal feel cozy and complete.
Creative Ways to Present
For a fun twist, serve the pasta in individual shallow bowls with a drizzle of extra chili crisp oil to amp up the heat at the table. Or, transfer it to a wide serving platter and garnish with edible flowers and freshly cracked black pepper for a visually stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Burst Tomato Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To keep the pasta’s texture intact, cool it quickly and store separately from garnishes like fresh basil or vegan parmesan, adding those fresh when reheating.
Freezing
While this pasta tastes best fresh, you can freeze leftovers by placing the cooled pasta in a freezer-safe container or bag. Freeze for up to 2 months. Just know that the texture of the pasta might soften slightly upon thawing, but the flavors will remain vibrant and delicious.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of non-dairy milk or reserved pasta water to loosen the sauce if it has thickened. This helps bring back the creamy texture and prevents the pasta from drying out. Avoid microwaving straight from the freezer as it can cause uneven heating.
FAQs
Can I use a different type of pasta in this recipe?
Absolutely! While rigatoni is excellent for holding the sauce, penne, fusilli, or even spaghetti can work well. Just choose pasta that you love and consider the shape when tossing with the sauce.
What if I don’t have chili crisp oil? Can I substitute it?
If you don’t have chili crisp oil, red pepper flakes are a perfect substitute to add heat. You can also use a splash of hot sauce or sprinkle some cayenne pepper depending on your preferred spice level.
Is this recipe gluten-free?
The recipe as written uses regular pasta, which contains gluten. To make it gluten-free, simply swap in your favorite gluten-free pasta alternative. The sauce remains the same and just as delicious!
Can I make this dish nut-free and vegan?
Yes, this recipe is naturally vegan and nut-free. Just double-check that your vegan butter and vegan parmesan don’t contain any nut ingredients if you have allergies.
How spicy is this Spicy Burst Tomato Pasta Recipe?
The heat level is moderate thanks to the chili crisp oil and red pepper flakes but can easily be adjusted. Use less chili oil for a milder dish or add more if you like things fiery. The richness of the tomatoes and vegan butter helps balance the spice beautifully.
Final Thoughts
This Spicy Burst Tomato Pasta Recipe is proof that simple ingredients can come together to create something truly special. It’s quick to make, packed with fresh flavors, and has just the right amount of spicy kick to keep you coming back for more. I can’t wait for you to try it and make it a new favorite in your kitchen!
Print
Spicy Burst Tomato Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Spicy Burst Tomato Pasta is a vibrant vegan pasta dish featuring sweet, bursting cherry tomatoes cooked down with garlic, basil, and Italian seasoning, accented by a spicy chili crisp oil. It’s a simple yet flavorful recipe perfect for a comforting and quick weeknight meal.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 pound cherry tomatoes
- 8 ounces rigatoni or other pasta
- 2 tablespoons vegan butter
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- 1 teaspoon chili crisp or substitute with red pepper flakes
- Splash of unsweetened non-dairy milk
- 8 large basil leaves, roughly torn
- Vegan parmesan for serving
Instructions
- Cook the Tomatoes: Heat the olive oil in a skillet over medium heat. Add the cherry tomatoes, reduce the heat to low, and cook for about 20 minutes, stirring every couple of minutes, until the tomatoes burst and release their juices. Then remove the skillet from the heat.
- Boil the Pasta: While the tomatoes cook, bring a large pot of salted water to a boil. Add the rigatoni or preferred pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Garlic and Seasonings: Return the empty pot to medium heat on the stove. Melt the vegan butter in the pot, then add the minced garlic, Italian seasoning, salt, and pepper. Cook for about 1 minute or until the garlic becomes fragrant but not browned.
- Combine and Toss: Add the cooked pasta, the burst tomatoes with their juices, chili crisp oil, a splash of unsweetened non-dairy milk, and 1/2 cup of the reserved pasta water to the pot. Gently toss the ingredients together over medium heat for a couple of minutes until the sauce thickens and coats the pasta evenly.
- Add Basil and Serve: Stir in the torn basil leaves for freshness, give everything one final gentle toss, then serve the pasta sprinkled generously with vegan parmesan cheese.
Notes
- To make the dish less spicy, reduce the amount of chili crisp or substitute with fewer red pepper flakes.
- Reserve pasta water is crucial to adjust sauce consistency and help it bind with the pasta.
- You can substitute rigatoni with penne, fusilli, or any short pasta of your choice.
- If you don’t have vegan butter, olive oil alone works for sautéing the garlic.
- This recipe is vegan and naturally gluten-free if using gluten-free pasta.
