Cherry Tomato Pasta
This cherry tomato pasta recipe takes 20 minutes from start to finish. With the addition of tomato paste and shallots, this pasta is absolutely delicious!
Servings: 6
Calories: 229kcal
Ingredients
- 8 ounce spaghetti
- 3 tbsp olive oil
- 1 shallot diced
- 2 cloves garlic minced
- 1 ½ tbsp tomato paste
- 4 cups cherry tomatoes
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- Fresh basil
- Parmesan
Instructions
- Cook the pasta according to the package instructions and save 1 cup of the pasta water.
- Heat the olive oil in a large pan over medium heat. Saute the shallots and garlic until golden. Add the tomato paste and stir to combine.
- Turn the heat up to medium high. Add the cherry tomatoes and cook them for 5 minutes so they start bursting. Crush a few of them with the back of a wooden spoon. Season with salt and red pepper flakes.
- Add ½ cup reserved pasta water and bring to a simmer. Then add the drained pasta to the sauce and toss it so all is well coated with the sauce.
- Top with fresh basil and freshly grated parmesan cheese.
Video
Notes
- You can use spaghetti, bucatini or linguine for this recipe.
- The red pepper flakes add a kick to the pasta, you can leave it out if desired.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan with a bit of water over medium heat.
Nutrition
Calories: 229kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 439mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 646IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg