Black Cherry Tomato Pasta Sauce Recipes

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PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE



Pasta with 15-Minute Burst Cherry Tomato Sauce image

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

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

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.

BLACK CHERRY TOMATO PASTA SAUCE



Black Cherry Tomato Pasta Sauce image

Recipe for my Black Cherry toms. Adapted from here http://thefoodaddicts.com/pasta-with-black-cherry-tomato-sauce/ Gorgeous step by step photos to be seen at the main page. Times & Qty are currently estimates until I make this.

Provided by Satyne

Categories     Sauces

Time 50m

Yield 1 400g jar

Number Of Ingredients 10

1 tablespoon olive oil
500 g black cherry tomatoes, rinsed but whole
3 garlic cloves, minced
1 shallot, chopped
1 handful oregano, fresh
3 sprigs thyme, fresh
chili flakes, to taste
salt, to taste
pepper, to taste
1/4 cup fresh grated parmesan cheese

Steps:

  • Heat the oil over medium heat in a medium saucepan.
  • Add the tomatoes and heat until they burst.
  • Stir in all ingredients up to the cheese and let simmer, covered for 20-30 minutes.
  • Add the parmesan cheese and remove from heat. Let the cheese melt before serving.
  • Serving suggestion is to serve with chicken on angel hair pasta, with basil leaves.

ROASTED CHERRY TOMATO PASTA



Roasted Cherry Tomato Pasta image

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

2 pounds red cherry tomatoes, halved
½ pound tomatoes, roughly chopped
3 cloves garlic, thinly sliced
3 tablespoons chicken broth
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon red pepper flakes
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup julienned fresh basil leaves
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh oregano
12 ounces whole wheat linguine
½ (16 ounce) container low-fat ricotta cheese
½ cup finely shredded Pecorino Romano cheese

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

SAUTEED CHERRY TOMATO SAUCE



Sauteed Cherry Tomato Sauce image

Another Sara Moulton recipe that will be made with some of the MANY cherry tomatoes that have come out of my garden!!

Provided by SkinnyMinnie

Categories     Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 5

6 garlic cloves, peeled and sliced
1 medium onion, cut into 8 pieces
1/4 cup olive oil
3 pints cherry tomatoes, rinsed
salt and pepper

Steps:

  • Puree the garlic in a food processor fitted with the chopping blade.
  • Add onion and pulse 3-4 times, until finely chopped.
  • Heat oil in a large skillet over high heat until hot.
  • Reduce heat to medium and add the onion and garlic.
  • Cook, stirring occasionally, until they are softened, about 5 minute.
  • Meanwhile, place 1 pint of the cherry tomatoes in the food processor bowl and pulse 3-4 times, until coarsely chopped.
  • Transfer to a bowl and repeat with the remaining 2 pints of tomatoes.
  • Add the chopped tomatoes to the onion and simmer, stirring frequently, until they form a sauce, about 15-20 minute.
  • Add salt and pepper to taste and serve with your favorite pasta or gnocchi.

Nutrition Facts : Calories 177.3, Fat 14, SaturatedFat 1.9, Sodium 13.3, Carbohydrate 12.8, Fiber 3.2, Sugar 7.1, Protein 2.6

SPAGHETTI WITH CHERRY TOMATO & BLACK OLIVE SAUCE



Spaghetti with cherry tomato & black olive sauce image

A healthy, vegetarian pasta dish with tomatoes, capers, olives and lots of basil

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

250g spaghetti
200g cherry tomato , halved
3 tbsp extra-virgin olive oil
small bunch basil , leaves torn and stems removed
10 good quality black olives (not in brine), roughly chopped
1 tbsp caper , drained and rinsed
zest and juice 1 lemon
shaved parmesan (or vegetarian alternative), to serve

Steps:

  • Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.
  • Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.

Nutrition Facts : Calories 613 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium

SPICY AND SAUCY CHERRY TOMATO PASTA



Spicy and Saucy Cherry Tomato Pasta image

In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes develops deep flavor, while pan-fried capers add crunch and red-pepper flakes provide heat. For smokier undertones, you can use dried ancho chile or chile de árbol, chipotle powder or Aleppo pepper in place of the red-pepper flakes. A dollop of ricotta, freshly grated pecorino or Parmesan, or shaved ricotta salata is not necessary, but takes the dish up a notch.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
4 tablespoons olive oil
3 tablespoons drained jarred capers
3 tablespoons tomato paste
3 garlic cloves, thinly sliced
1 to 2 teaspoons red-pepper flakes (optional)
16 ounces orecchiette or other shaped pasta
1 1/2 pounds cherry tomatoes, halved
1/2 packed cup thinly sliced fresh basil, plus small whole leaves, for garnish
Fresh ricotta, shaved ricotta salata, or grated pecorino or Parmesan, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
  • Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
  • Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
  • While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
  • Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
  • Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.

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