Burst Cherry Tomato Pasta
Burst Cherry Tomato Pasta is a quick and easy weeknight pasta recipe. With garlic and roasted cherry tomatoes this spaghetti gets dinner on the table quickly!
Servings: 4
Calories: 83kcal
Ingredients
Burst Cherry Tomato Pasta
- 500 grams pasta Note 1
- 500 grams cherry tomatoes Note 2
- 1 tbsp olive oil Note 3
- 1 cup reserved pasta water Note 4
- Parmesan cheese to garnish
- cracked pepper to garnish
- basil leaves to garnish
- parsley to garnish
Instructions
Burst Cherry Tomato Pasta
- Cook pasta in boiling, salted water according to package instructions
- Dice garlic cloves
- Add olive oil, to a skillet or fry pan and turn to a medium heat, add diced garlic and cook for 1 mins or so, then add cherry tomatoes
- Cook till cherry tomatoes burst (approx 5 mins), continue stirring and allow the oil and juices from the cherry tomatoes to combine.
- Drain pasta and reserve 1 cup of the pasta water
- Add pasta water to the cherry tomatoes and stir to combine
- Transfer cooked pasta into the cherry tomato mix and stir to combine and heat through
- Portion the pasta onto serving plates
- Garnish with basil leaves, parsley, parmesan cheese and cracked pepper
Video
Notes
- Note 1 Use your favourite pasta. Spaghetti, fettucine and linguine are all good options.
- Note 2 Try and get a combination of orange and red cherry tomatoes as they will add colour to the dish
- Note 3 We need actual oil (not spray oil) for this recipe. As it forms the base of the pasta sauce with the burst cherry tomato juices and pasta water merged into it
- Note 4 Once your pasta is cooked, drain BUT KEEP 1 cup of the water and stir that into the cherry tomatoes to make the sauce juicy and moist.
Nutrition
Calories: 83kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 669mg | Potassium: 686mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1153IU | Vitamin C: 37mg | Calcium: 30mg | Iron: 2mg