Burst Cherry Tomato Pasta Recipes

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PASTA WITH BURST CHERRY TOMATOES



Pasta With Burst Cherry Tomatoes image

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

1 pound fusilli pasta
1 tablespoon extra-virgin olive oil, more for drizzling
6 ounces pancetta, preferably thick cut, diced
6 garlic cloves, smashed and peeled
Pinch of red pepper flakes
Fine sea salt and black pepper, as needed
1 quart cherry or grape tomatoes, halved
3 tablespoons butter
Fresh ricotta cheese, for serving (optional)
3 cups whole mint leaves, torn
4 scallions, preferably red scallions for color, thinly sliced
Flaky sea salt, to finish

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



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.

BURST CHERRY TOMATO PASTA



Burst Cherry Tomato Pasta image

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

½ cup extra-virgin olive oil, plus more for drizzling
6 garlic cloves, smashed
2½ lb. cherry tomatoes (about 4 pints)
2 large sprigs basil, plus 1 cup basil leaves, torn if large
¾ tsp. crushed red pepper flakes
1½ tsp. kosher salt, plus more
Pinch of sugar (optional)
12 oz. casarecce or other medium-size pasta
1 oz. Parmesan, finely grated (about ½ cup), plus more for serving

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



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

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