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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Cuisine: Australian, Inernational
Keyword: burst cherry tomato pasta
Servings: 4
Calories: 83kcal
Author: Adrianne
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
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
- 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.
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