Looking for a dish that is both flavorful and easy to make? Burst cherry tomato pasta is the perfect choice! This pasta dish is made with fresh cherry tomatoes that are roasted until they burst, releasing their sweet and tangy juices. The tomatoes are then combined with cooked pasta, garlic, and herbs to create a delicious and vibrant meal. Burst cherry tomato pasta can be made with any type of pasta, but short pasta shapes like penne or shells work particularly well. The dish can also be customized to your liking by adding different spices, herbs, or vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
PASTA WITH BURST CHERRY TOMATOES
This recipe may seem like it calls for a lot of mint, but that's what makes this easy pasta dish so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses their flavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this dish. Pancetta adds richness and a salty tang, but if you'd rather leave it out, you can. Just toss in some grated pecorino cheese at the end along with the butter.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
- Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.
- Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
BURST CHERRY TOMATO PASTA
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Provided by Molly Baz
Categories Bon Appétit Dinner Pasta Tomato Parmesan Basil Garlic Summer Vegetarian Soy Free Tree Nut Free Peanut Free Quick & Easy Kid-Friendly
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
- Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
- Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
ROASTED CHERRY TOMATO PASTA
Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.
Provided by Scott Koeneman
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
- Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
- When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
- Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
- Serve topped with Pecorino Romano cheese.
Nutrition Facts : Calories 347 calories, Carbohydrate 49.3 g, Cholesterol 27.5 mg, Fat 10.2 g, Fiber 9.8 g, Protein 17.9 g, SaturatedFat 4 g, Sodium 504.4 mg, Sugar 2.7 g
Tips:
- Choose ripe cherry tomatoes: Look for bright red, firm tomatoes with no blemishes. Ripe tomatoes will burst easily when cooked, releasing their sweet juices.
- Use a large skillet: A large skillet will allow the tomatoes to spread out and cook evenly. If you use a small skillet, the tomatoes will crowd each other and won't burst as easily.
- Cook the tomatoes over medium-high heat: High heat will cause the tomatoes to burn before they have a chance to burst. Medium-high heat is hot enough to cook the tomatoes through without burning them.
- Stir the tomatoes occasionally: Stirring the tomatoes will help them cook evenly and prevent them from sticking to the pan.
- Add the pasta to the skillet: Once the tomatoes have burst and released their juices, add the pasta to the skillet. Stir to coat the pasta in the tomato sauce.
- Cook the pasta according to package directions: Cook the pasta until it is al dente, or slightly firm to the bite.
- Add the Parmesan cheese and basil: Once the pasta is cooked, stir in the Parmesan cheese and basil. Serve immediately.
Conclusion:
Burst Cherry Tomato Pasta is a quick and easy weeknight meal that is packed with flavor. The combination of sweet tomatoes, savory garlic, and fresh basil is sure to please everyone at the table. This dish is also a great way to use up any leftover cherry tomatoes you have on hand.
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