Summer Cherry Tomato Pasta
Cherry tomato pasta and garlic are cooked together to make refreshing pasta sauce. A simple yet flavourful summer pasta is ready in under 20 minutes.
Servings 4 servings
Calories 450kcal
Ingredients
- 250 grams spaghetti
- 400 grams cherry tomatoes about 2½ lb.
- ⅓ cup extra-virgin olive oil plus more for drizzling
- 6 garlic cloves chopped
- ½ tsp. crushed red pepper flakes
- 1 cup basil
- ½ tsp. salt plus more
- large Pinch of sugar optional
- ⅓ cup finely grated Parmesan
Instructions
- Cook spaghetti in water until al-dente. Drain using a sleeve and reserve 1 cup of pasta water.
- Cut a few cherry tomatoes into halves and keep the rest whole.
- Heat olive oil in a large pan. Add chopped garlic and chili flake. Cook it on low heat for 1 minute until the oil is aromatic but the garlic is not browned.
- Add cherry tomatoes to the pan. Cook on medium heat. When the whole tomatoes soften, season with 1/2 teaspoon of salt. Smash whole cherry tomatoes with the back of a spatula to burst them open. ( Caution: few tomatoes might burst open and splatter. So be careful and maintain distance)
- Cherry tomatoes might have cooked at the end of 8-10 minutes and made a thick sauce. Add 1/2 cup of reserved pasta cooking water, cook for a minute, and let the cherry tomato sauce comes to a slow bubble.
- Add sugar and more salt if required ( remember pasta cooking water does have salt in it). Lower the heat, and cook spaghetti. Toss well to coat the pasta well with the sauce.
- Take the pan off the heat. Add roughly torn fresh Italian basil and parmesan. Toss well to mix.
Video
Notes
- Sugar is optional. It is added to balance the sourness of tomatoes.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 53g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 627mg | Potassium: 401mg | Fiber: 3g | Sugar: 4g | Vitamin A: 871IU | Vitamin C: 25mg | Calcium: 142mg | Iron: 2mg