Cherry tomato pasta sauce recipes - Main course
Author: Nichole Thompson
Here’s a super simple but super flavorful summer pasta recipe: sautéed fresh cherry tomatoes, toasted pine nuts, basil, mozzarella, parmesan and orecchiette pasta. The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant.
- Herby Cherry Tomato Pasta Sauce
- Cherry Tomato Sauce with Penne
- Pasta with Simple Cherry Tomato Sauce
- Cherry Tomato Pasta
- Do I need to peel cherry tomatoes for sauce?
- What can you do with too many cherry tomatoes?
- What do I do with cherry tomatoes?
- What can I do with a bumper crop of cherry tomatoes?
Herby Cherry Tomato Pasta Sauce
Cherry tomatoes are tossed in olive oil and roasted until bursting with sweet, rich flavor. This recipe can easily be doubled or even tripled.
Provided by: Cassidy Reeser, RDN, LDN
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
Provided by: Cassidy Reeser, RDN, LDN
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 6-8 ounces pasta of choice (I use fettucine)
- 16 ounces cherry tomatoes
- 3 tablespoons extra virgin olive oil (divided)
- 3-4 cloves garlic (more to taste)
- 1/2 teaspoon dry oregano (see note #1)
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry parsley
- 1/2 teaspoon dry rosemary
- 1/4 teaspoon salt
- 1/4 to 1/2 cup reserved pasta water (see note #2)
- 1/2 cup basil (chiffonade (slice thinly) )
- shredded Parmesan (for topping, optional)
- freshly ground black pepper (to taste)
Nutrition:
- Calories: 368 kcal
- Carbohydrate: 50 g
- Protein: 9 g
- Fat: 15 g
- Saturated Fat: 2 g
- Sodium: 216 mg
- Fiber: 3 g
- Sugar: 5 g
- Serving Size: 1 serving
- Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper (optional).
- Cook pasta according to package instructions. Reserve at least 1/2 cup cooked pasta water before draining.
- Slice garlic cloves into 2-3 pieces. Layer the cherry tomatoes and garlic on the sheet pan. Drizzle with 2 tablespoons olive oil and use clean hands to coat.
- Roast cherry tomatoes and garlic at 400F on the middle oven rack for 20 minutes total. After 10 minutes remove the tomatoes from oven and stir around to promote even cooking. Return to the oven for another 10 minutes, or until the cherry tomatoes appear burst and the skins are shrived.
- Place a medium sauce pot over medium heat. Once hot, drizzle in 1 tablespoon olive oil. Add the dry herbs to bloom (oregano, thyme, parsley, rosemary). Cook for 30 seconds to a minute, stirring frequently to prevent burning.
- Add in the cherry tomatoes, garlic and any liquid that collected on the pan, salt and 1/4 cup of the basil. Stir to combine. Add in 1/4 cup pasta water to thin the sauce. Once simmering, reduce heat to low and let simmer uncovered for 5 minutes. Add remaining 1/4 cup pasta water as needed to thin. Taste for salt.
- Serve pasta topped with the cherry tomato sauce, remaining basil, freshly ground black pepper to taste and a sprinkle of Parmesan (optional). Enjoy!
Tags:
Quick and Easy Pasta With Cherry Tomato Sauce
This is the fastest, easiest way to make pasta sauce from scratch. The secret is using cherry
Duration: 2:42
Roasted Cherry Tomato Pasta Sauce
This roasted cherry tomato sauce is perfect anytime you have a bunch of tomatoes on hand. In
Duration: 6:26
Italian CHERRY TOMATO PASTA #Shorts
#shorts #cherrytomatopasta #pasta Cherry tomato pasta is a simple dish for any day of
Duration: 1:00
Cherry Tomato Sauce with Penne
The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano.
Provided by: Chef John
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 9
Provided by: Chef John
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
- 2 cups cherry tomatoes (such as Sun Gold)
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- salt and ground black pepper to taste
- 2 cups chicken broth
- 2 tablespoons fresh oregano leaves
- ½ teaspoon red pepper flakes
- 14 ounces penne pasta
- ½ cup grated Parmigiano-Reggiano cheese
Nutrition:
- Calories: 475 calories
- Carbohydrate: 76.2 g
- Cholesterol: 8.8 mg
- Fat: 12.3 g
- Fiber: 4.3 g
- Protein: 17.7 g
- Saturated Fat: 3.2 g
- Sodium: 204 mg
- Sugar: 3.4 g
- Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
- Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
- Puree tomato mixture with a stick blender until sauce is smooth.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.
Pasta with Simple Cherry Tomato Sauce
Here’s a super simple but super flavorful summer pasta recipe: sautéed fresh cherry tomatoes, toasted pine nuts, basil, mozzarella, parmesan and orecchiette pasta. It’s a classic combination, and it couldn’t be more delicious If you are looking to bulk it up with some meat, a natural addition would be some browned, hot or sweet Italian sauce. Notes: I love a short pasta for this recipe (as opposed to spaghetti or linguini), and I particularly like the Barilla orecchiette. Conveniently, the boxes are 12 ounces, which is what you need for this recipe. I have only ever made this with cherry tomatoes, but I imagine any ripe, juicy tomatoes you have on hand, will work just fine. I like the pearl-sized mozzarella balls, packed in brine. The slightly larger-sized balls, ciliegine, work fine, too, as would simply dicing up a large ball of mozzarella. If making for children, consider omitting the crushed red pepper flakes or using just a pinch.
Provided by: Alexandra Stafford
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Provided by: Alexandra Stafford
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Ingredients:
- ¼ cup olive oil
- 1 small shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- kosher salt
- 12 ounces pasta, such as orecchiette, see notes above
- 1/3 cup pine nuts
- 1/2 to 1 teaspoon crusted red pepper flakes (or less if serving to children)
- 1 pound small, sweet tomatoes, halved, see notes above
- 1/2 cup grated parmesan (a little over an ounce), plus more to taste
- 4 ounces small mozzarella balls, see notes above
- 1/2 cup fresh basil, thinly sliced or more to taste
- fresh cracked black pepper
How to cook:
- Bring a large pot of water to a boil. Place the pine nuts in a small skillet and place over the lowest heat possible.
- Meanwhile place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.
- When the pasta water boils, add 1 tablespoon kosher salt. Boil the pasta till al dente, (11 to 12 minutes for the Barilla orecchiette, but check your package for the accurate time).
- Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly. Raise the heat to medium, and add the tomatoes. Season with a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to break down. Add 1 cup of water and bring to a gentle simmer. Taste for seasoning. Add salt and pepper to taste.
- Before draining the pasta reserve a cup or so of the pasta cooking liquid. (You may not need the pasta cooking liquid, but reserve some just in case.) Drain the pasta. Do not rinse or shake. Immediately transfer drained pasta to the tomato sauce and stir to combine. Turn heat to low.
- Check on the pine nuts. Increase the heat to medium and stir constantly until the pine nuts are toasted — do not walk away from the skillet for a second. Add them to the pasta once toasted.
- Add the parmesan cheese to the pasta as well as fresh cracked pepper to taste. Taste. Season with salt to taste if necessary. Add some of the reserved pasta cooking liquid if the sauce has thickened too much — I have yet to need the reserved liquid, but I always reserve some should I need it. Add more parmesan to taste if you wish.
- When the sauce is tasting seasoned to your liking, add the mozzarella and basil, stir to combine, then serve immediately. Shave more parmesan over top if you wish. Crack pepper over top if you wish as well.
Cherry Tomato Pasta
The simplest way to make a pasta sauce with cherry tomatoes. No peeling or coring necessary.
Provided by: Nick
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 9
Provided by: Nick
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 9
Ingredients:
- 1 pound pasta (I like whole wheat spaghetti.)
- 2 pints (1 quart) ripe cherry tomatoes
- 2 Tablespoons olive oil
- 3 or 4 cloves garlic, minced
- 1/2 onion, diced
- 1/2 cup dry white wine
- 1/4 Cup fresh basil, chopped
- Salt and pepper
- Optional spice add-ins: Red pepper flakes, dried marjoram, dried oregano, all to taste.
Nutrition:
- Serving Size: 1 bowl
- Calories: 362 calories
- Carbohydrate: 63g
- Protein: 11g
- Fat: 6g
- 1) Get a large pot of boiling salted water going for the pasta.
- 2) Mince the garlic and chop the onion and basil.
- 3) In a large, wide pan add the olive oil over medium high heat along with the cherry tomatoes. Cook until they start to blister and burst.
- 4) Add the onions, garlic, and season with a little salt and pepper.
- 5) Cook for 10-15 minutes until tomatoes start to break down. Use a fork or a spatula to mush the tomatoes down even further.
- 6) Add a pinch of salt and pepper along with any other spices you might want and let the tomato sauce continue to simmer until thick, about 15-20 more minutes. Stir occasionally.
- 7) Start cooking pasta when sauce is pretty thick.
- 8) Add white wine and use the extra liquid to scrape up any bits of sauce stuck to the pan. Add basil as well and stir to combine. Turn heat down to low. If sauce gets too thick at this point, add a bit of pasta water to the sauce.
- 9) When pasta is done, pull it out with tongs and add it to the sauce immediately. Don’t drain the pasta.
- 10) Stir pasta in with sauce and serve immediately with parmesan cheese.
