Description
This Fast and Easy Pasta with Blistered Cherry Tomato Sauce is a vibrant and comforting Italian-inspired dish that combines al dente pasta with a rich, creamy tomato sauce made from blistered cherry tomatoes, garlic, and fresh basil. The sauce is delicately infused with olive oil and finished with a generous sprinkle of Parmesan cheese, perfect for a quick yet flavorful weeknight dinner that serves 4 to 6 people.
Ingredients
Scale
Pasta
- 1 pound (450 g) dry pasta
- Kosher salt (for boiling water)
Sauce
- 4 medium cloves garlic, thinly sliced
- 6 tablespoons (90 ml) extra-virgin olive oil, divided
- 1 1/2 pounds (675 g) cherry tomatoes (about 2 pints)
- 1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30 g)
- Freshly ground black pepper, to taste
- Parmesan cheese, for serving
Instructions
- Cook the pasta: Place the pasta in a large skillet or sauté pan and cover it with water along with a big pinch of kosher salt. Bring the water to a boil over high heat, stirring occasionally to prevent sticking. Boil the pasta until it is just shy of al dente, approximately 1 minute less than the package instructions specify.
- Prepare the garlic and olive oil: While the pasta cooks, heat 4 tablespoons (60 ml) of olive oil and the sliced garlic in a 12-inch skillet over medium heat. Stir frequently and cook until the garlic softens without browning, about 3 minutes, to infuse the oil with a delicate garlic flavor.
- Cook the cherry tomatoes: Add the cherry tomatoes to the skillet with the garlic and continue cooking over medium heat. Stir occasionally and press gently on the tomatoes with the back of a wooden spoon as they soften to help them burst. Cook until the tomatoes start to burst and release their juices, about 10 minutes.
- Simmer the sauce: Continue cooking the tomato sauce for an additional 5 minutes or until it becomes rich and creamy. Stir in the chopped fresh basil and season with salt and freshly ground black pepper to taste.
- Combine pasta and sauce: Drain the pasta, reserving 1 cup (240 ml) of the pasta cooking water. Add the pasta to the skillet with the tomato sauce. Increase the heat to medium-high and cook, stirring and tossing constantly. Add the reserved pasta water a little at a time to adjust the sauce consistency until it is creamy and smoothly coats the pasta.
- Finish and serve: Remove the skillet from heat and stir in the remaining 2 tablespoons (30 ml) of olive oil. Grate a generous amount of Parmesan cheese over the pasta and toss gently to combine. Serve immediately, passing extra Parmesan at the table for topping.
Notes
- Be careful not to brown the garlic as it can turn bitter; cook it gently until soft.
- Pressing the tomatoes with the back of a spoon helps break them down quickly and creates a luscious sauce texture.
- Reserve some pasta water to help emulsify and loosen the sauce for a better texture.
- Use good quality extra-virgin olive oil and fresh basil to maximize flavor.
- This dish is best served immediately for optimal texture and freshness.
Nutrition
- Serving Size: 1 serving (approx. 1/5th of recipe)
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 8 mg
