Burst Cherry Tomato Sauce Recipes

STUFFED CALAMARI WITH SNAPPER AND FREGOLA IN A BURST CHERRY TOMATO SAUCE

Steps:

• For the tomato sauce: To a medium saucepan over medium heat, add the olive oil, garlic and red pepper flakes. Cook until the garlic is fragrant, being careful not to burn. Add the cherry tomatoes; toss to combine and coat with the oil. Add the chicken stock and cook until tomatoes burst, about 10 minutes. Hold over medium-low heat.
• For the fregola: Bring a medium pot of salted water to a boil. Add the fregola and cook according to package instructions. Drain and toss with the corn. Season with salt.
• For the stuffed calamari: Combine rock shrimp, breadcrumbs, parsley and some salt in a food processor. Pulse to a thick paste; add olive oil if needed. Transfer the shrimp paste to a medium pastry bag and pipe into the calamari until three-quarters full. Seal the calamari with skewers.
• Simmer the stuffed calamari in the tomato sauce for 5 minutes. Flip and simmer until cooked through, another 5 to 7 minutes.
• For the snapper: Heat the oil in a medium saute pan over medium-high heat. Sprinkle the snapper with salt on both sides. Place the fish in the hot pan, skin-side up, for about 3 minutes. Flip and cook on the reverse side for an additional minute or until cooked through. Remove the fish from the pan.
• To serve: Spoon the fregola and corn onto a plate, place a snapper fillet and some stuffed calamari on top. Top with tomato sauce.

PASTA WITH BURST CHERRY TOMATOES

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.

ZOODLES & NOODLES WITH BURST CHERRY TOMATO SAUCE

Steps:

• Set a large pot of water over high heat. Bring to a boil. Add a generous pinch of salt and toss in the pasta. Cook until al dente according to package instructions. Reserve about 1/2 cup of the cooking liquid then drain in a colander and set aside.
• While the pasta cooks, set a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add the spiralized zucchini along with a pinch of kosher salt and cook, stirring frequently, until just tender, about 3 minutes. Transfer to a plate.
• Return skillet to the stove, again over medium heat. Add 1/4 cup olive oil and the sliced garlic. Saute garlic until just golden and fragrant, about 30 seconds.
• Add cherry tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until most of the tomatoes have burst and a thick sauce has formed, about 12 minutes. When the tomatoes start to soften, you can smash them with your cooking spoon to help them along, but most will burst on their own.
• Stir in the basil. Taste sauce and add additional salt and pepper if desired.
• Add zucchini noodles and pasta. Toss until well-coated, adding a bit of the cooking liquid at a time if the sauce seems to need some thinning.
• Garnish with additional basil, if desired. Serve.

BURST CHERRY TOMATO PASTA

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.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

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

Steps:

• Cook pasta in boiling, salted water according to package instructions
• Dice garlic cloves
• Add olive oil, to a skillet or fry pan and turn to a medium heat, add diced garlic and cook for 1 mins or so, then add cherry tomatoes
• Cook till cherry tomatoes burst (approx 5 mins), continue stirring and allow the oil and juices from the cherry tomatoes to combine.
• Drain pasta and reserve 1 cup of the pasta water
• Add pasta water to the cherry tomatoes and stir to combine
• Transfer cooked pasta into the cherry tomato mix and stir to combine and heat through
• Portion the pasta onto serving plates
• Garnish with basil leaves, parsley, parmesan cheese and cracked pepper

BURST CHERRY TOMATO SAUCE

Steps:

• To a hot, non-stick pan, add the butter. On a medium flame, let it melt and heat until it begins to froth. As soon as it begins frothing, add in the garlic, salt and cherry tomatoes. Mix well and cook for a minute or so on a low flame.
• Once the garlic is fragrant, add chili flakes, black pepper, parsley. Cover your pan with a lid, and continue cooking on a low flame.
• Stir every 30 seconds, so that your spices don't burn. After about 4 minutes of cooking, your cherry tomatoes will be tender.
• Smash them with the back of a spoon, spatula or use a fork. Don't smash them entirely, just enough to flatten and release their juices.
• Now, add in the pasta water, add increase your flame to medium. Let it simmer till it thickens in consistency.
• Finally, add in your al dente pasta, and toss well. Note: I used a burrata ravioli here from Cacio e Pepe in Mumbai, but you can use any type of pasta you like.
• Serve hot. Garnish with burrata, more parsley and fresh parmesan and enjoy!