Cherry Tomato Pasta Sauce Recipes

CHERRY TOMATO PASTA SAUCE

Steps:

• Heat the olive oil in a large skillet until hot, then add the crushed garlic and sauté for a minute.
• Add the canned tomatoes with their juice, the cherry tomatoes, the salt and pepper.
• Simmer for 10-15 minutes or until tomatoes have softened.
• Either keep the sauce chunky as is, or remove half of the sauce to a blender, and blend until smooth and creamy. Add the blended sauce back into the skillet with the unblended sauce, and add the cooked spaghetti and toss to combine.
• Add the chopped fresh basil and the butter, and toss gently to combine. Sprinkle with lots of Parmesan cheese and drizzle with olive oil just before serving.

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.

SPICY AND SAUCY CHERRY TOMATO PASTA

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.

ROASTED CHERRY-TOMATO SAUCE

Steps:

• Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
• Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

PASTA WITH A CHERRY TOMATO AND MASCARPONE SAUCE

Steps:

• Heat the olive oil in a non-stick skillet, over a medium heat.
• Add the garlic and cook for 1 minute.
• Add the cherry tomatoes, onion and salt. Stir frequently. This mixture will need to cook for about 25 minutes until the sauce has developed.
• When the tomatoes soften and the skins start to burst, press on them to release the juices inside. Once the majority of the skins have burst, it does not need stirring more than once every 5 minutes.
• Cook the pasta according to the directions on the package, so it will be ready in time for the sauce.
• After about 25 minutes, the tomatoes should all have split and the juices should have created a sauce. Stir in the mascarpone cheese until melted and blended in.
• If desired, use a blender or hand-blender to puree the sauce, otherwise it can be left chunky.
• Add the parmesan cheese and basil leaves to the sauce, stir and serve on top of the pasta or mixed together with the pasta.

BLACK CHERRY TOMATO PASTA SAUCE

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 GARLIC AND CHERRY TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
• Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
• Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
• Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
• Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.

CHERRY TOMATO PASTA WITH AVOCADO SAUCE

Steps:

• Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream., Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Top with pine nuts and toppings of your choice.