Recipes › Cherry Tomato › Burst Cherry Tomato Pasta
Burst Cherry Tomato Pasta
Ripe cherry tomatoes are cooked in a hot pan until they burst and collapse into a glossy, jammy sauce that clings to every strand of pasta. A handful of fresh basil and a generous finish of parmesan pull the dish together in under thirty minutes. This is peak-summer weeknight cooking at its absolute best.
Cherry Tomato is usually ready April to May. More cherry tomato recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs cherry tomatoes
- 12 oz spaghetti or linguineAny long pasta works
- 3 tbsp olive oil
- 5 cloves garlic, thinly sliced
- ½ tsp crushed red pepper flakes (optional)
- ½ cup fresh basil leaves, torn
- ½ cup parmesan cheese, finely gratedPecorino Romano works equally well
- 1 tsp salt
- ½ tsp black pepper
Contains: cereals gluten, milk.
Method
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.About 12 min
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and cook, stirring, for 1 minute until fragrant.About 2 min
- Add cherry tomatoes to the skillet in a single layer. Cook without stirring for 2 minutes, then shake the pan and cook another 3-4 minutes until tomatoes are blistered and beginning to burst. Use a wooden spoon to gently press on the tomatoes to release their juices.About 6 min
- Add drained pasta to the skillet along with a splash of pasta water. Toss vigorously over medium heat, adding more pasta water as needed to create a glossy sauce that coats the noodles. Season with salt and pepper, stir in basil, and serve topped with parmesan.About 3 min
Tips
- Do not move the tomatoes too early — letting them sit undisturbed in the hot pan creates the blistered char that adds depth.
- Reserve pasta water before draining; the starchy liquid is essential for emulsifying the sauce.
- Use a mix of red, yellow, and orange cherry tomatoes for a more visually striking dish.
Ring the changes
- Add 6 oz of crumbled Italian sausage, browned before the garlic, for a meatier version.
- Stir in 4 oz of fresh mozzarella torn into pieces just before serving for a caprese-style pasta.
Keeping it
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water.
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