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Burst Cherry Tomato Pasta

Burst Cherry Tomato Pasta

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A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes. If you can’t find cherry tomatoes, any larger ones will work just as well for this summery pasta sauce recipe. Simply cut them into pieces about the size of cherry tomatoes and proceed.


  • ½ cup extra-virgin olive oil, plus more for drizzling
  • 4 pints cherry tomatoes (about 2½ lb.)
  • ¾ tsp. crushed red pepper flakes
  • 2 large sprigs basil, plus 1 cup basil leaves, torn if large
  • 1½ tsp. kosher salt, plus more
  • Pinch of sugar (optional)
  • 12 oz. campanelle or other tube pasta
  • 1 oz. finely grated Parmesan (about ⅓ cup), plus more for serving

Recipe Preparation

  • Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, basil sprigs, and 1½ tsp. salt. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until a chunky, thickened sauce comes together and about half the tomatoes are completely broken down and half remain in tact, 10–12 minutes. Taste and adjust seasoning, adding sugar if sauce seems tart. Pluck out and discard basil sprigs.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, add to pot with sauce, and cook over medium heat, stirring, until coated, 1–2 minutes. Remove from heat and stir in 1 oz. Parmesan.

  • Divide pasta among bowls. Top with more Parmesan and 1 cup basil leaves. Drizzle with oil.

Reviews SectionThis dish is amazing! We used cherry tomatoes and basil from the garden and added a little smoked chicken which worked really well with the dish. Will definitely be making this again!!mikemcg999Denver, CO08/11/20Delish! I made it exactly per the recipe using cherry tomatoes from my garden. Will definitely make it again!AnonymousArgyle, Texas08/06/20If there is anything in this world you should do before you is make this pasta. Please.Matthew SlaterNew York, NY08/03/20I haven’t made this yet, but am making it for my SO’s birthday next week. I’m using low carb pasta, and will add sliced Parmesan chicken on top. Can’t wait!Awesome recipe. My cherry tomatoes weren’t as liquidy once smashed up but a bit of pasta water helped emulsify everything and thicken the sauce. I also threw some arugula in right before taking it off the heat. Added some more color.Great recipe definitely will make it again.AnonymousNew York06/03/20I have made this multiple times and it always is delicious. Very easy to make. Does work best with fresh farmers market tomatoes but I've also made it with Costco cherry tomatoes. I usually cut the tomatoes in half because some of them don't want to burst. I have started adding kalamata olives to the finished product and it is amazing! Try it out and it will become one of your regulars.whalemanSacramento, CA04/30/20A Really great recipe that is super easy and tasty on its own, but can be customized to really appeal to anyone. Add more garlic? Boom! Need more spice? Done! Add in some other herbs or veggies? Yes!darcyskaBC, Canada03/10/20So good and SO easy. Add a couple filets of anchovies that dissolve into the sauce for some added unctuous yum!Anonymouschicago, IL01/12/20So good! I followed the basic premise of this recipe, I used less oil, more garlic, added 2 tbsp of tomato paste, cooked covered on low for 10 minutes then added balsamic at the end. Will definitely make again.Carla StanMichigan 08/21/19This was delightful! I added a nob of butter at the end for flavor and some glossy sauce. I'll def be making it again!AnonymousColumbus, OH08/08/19I have made this 6-7 times. After following the recipe a few times I added extra red pepper flakes and a few extra garlic cloves. Also, I extended the cook time to make the sauce a little thicker. I love this recipe, and so does my husband.AnonymousLiverpool, New York06/27/19Perfect for a summer work night. It's easy to make, and it's so satisfying when the cherry tomatoes burst. Depending on how much spice you like, I would definitely ramp up the red pepper flakes. Makes enough for leftovers and reheats pretty nicely as well. The house will smell beautifully after you cook this.AnonymousWashington, DC06/18/19Simple and good! Must use in season tomatoes.We needed a very quick meal last night. In addition to that requirement, we had a bunch of cherry tomatoes to use up before leaving on a trip (does anyone else spend the evening before a trip cleaning out the refrigerator? Fridge is empty, tummies are full and there's no room in the freezer now!)I'm off track. Queue Pinterest and this recipe that I've had in a holding pattern for just the right moment. Oh my gosh -- wish I had made it much sooner because we will make this again and again and again. Made exactly as written. Just the right amount of spice from the red pepper flakes for me though my husband thought that could be toned down. The awesome flavors from the fresh basil (picked from our balcony herb garden) and delicious home-grown cherry tomatoes that were given to us made this a winner! Even still we plan to make it again, even when the garden gives up the fight. Husband thought adding some protein would make it a ++ so next time may also add Italian sausage.

Watch the video: Spaghetti with Fresh Cherry Tomato Marinara Recipe - Laura Vitale - Laura in the Kitchen Episode 411 (June 2022).