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.
SPAGHETTI WITH BURST CHERRY TOMATOES
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months. Most are grown in greenhouses and some are imported from places such as Israel and Mexico and have great flavor.
Provided by Liz Neumark
Categories Garlic Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Summer Healthy Vegan Oregano Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Put the cherry tomatoes, 1 tablespoon of the olive oil, a big pinch of salt, and the sugar in a large bowl and toss to coat the tomatoes well. Line a rimmed baking sheet with a piece of parchment paper or aluminum foil. Pour the tomatoes onto the baking sheet, place them in the oven, and roast for 25 to 35 minutes, or until they collapse and their skins begin to char. Remove the tomatoes from the oven and let them cool slightly. Carefully lift the paper and pour the tomatoes and all their roasting juices back into the bowl.
- Bring a large pot of water to a boil over high heat. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and red chile flakes and sauté for about 1 minute.
- Add the roasted tomatoes with their juices and the oregano. Use a spoon to break up the tomatoes and cook until they are heated through. When the water is rolling, add a big pinch of salt, drop in the spaghetti, and stir. Cook the pasta according to the package instructions for al dente. Remove and reserve some of the pasta cooking water, then drain the pasta.
- Add the pasta and about 1 tablespoon of the reserved cooking water to the tomato sauce. Stir and toss to thoroughly coat the spaghetti. Add a tablespoon or so of the remaining pasta water if the sauce is too dry or thick; drizzle with olive oil and season with salt and pepper to taste.
- Turn the pasta into a serving bowl or individual bowls and pass the cheese, if using, at the table.
SPAGHETTINI WITH BURST CHERRY TOMATOES
This dish, from Olives & Oranges by Sara Jenkins and Mindy Fox is a great way to use cherry tomatoes. "As the tomatoes lightly brown in olive oil in a hot skillet, their skins burst and their juices caramelize, giving this quick sauce a depth that one usually encounters only in slower-cooked versions," the authors write.
Provided by Chef Kate
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. Cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes; cook, tossing once, 2 minutes.
- Push tomatoes to one side of pan; add garlic. Cook until fragrant, 3 to 4 minutes. Stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. Remove from heat.
- Add pasta to boiling water; cook until al dente, about 8 minutes. Meanwhile, gently reheat sauce.
- Drain pasta; place in serving bowl. Add sauce and basil; toss. Add 3/4 cup of the cheese; toss. Add remaining ¾ cup cheese; toss.
- Season with pepper.
Nutrition Facts : Calories 733.8, Fat 26.3, SaturatedFat 8.7, Cholesterol 33, Sodium 879, Carbohydrate 93, Fiber 5.5, Sugar 7.3, Protein 30.8
SPAGHETTI WITH SHRIMP, KALE, AND BURST TOMATOES
Stash some shrimp in your freezer for nutritious last-minute meals. Here, frozen shrimp stars in this spaghetti recipe with cherry tomatoes and kale. Get the shrimp thawing before you start the pasta and you'll have this easy and delicious dinner ready to eat in about 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding kale 2 minutes before end. Reserve 1 cup pasta water; drain. Meanwhile, in a large straight-sided skillet, heat oil, red-pepper flakes, garlic, and tomatoes over medium. Season with salt and cook, stirring, until tomatoes begin to burst, about 10 minutes.
- Season shrimp with salt and arrange in a single layer on top of tomatoes. Cover and cook until shrimp are bright pink and opaque, about 2 minutes. Remove from heat. Add pasta and kale, butter, and 1/2 cup pasta water; toss until pasta is well coated, adding more pasta water as needed. Serve with cheese and more red-pepper flakes.
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