Cherry Tomato Pasta
Try this light and creamy pasta bursting full of ripe cherry tomatoes for your next dinner.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz spaghetti (or your preferred pasta)
- water for boiling
- ½ c kosher salt (Diamond Crystal preferred)
- 3 tbsp olive oil
- 2 c cherry tomatoes
- 1 shallots (sliced)
- 6 cloves garlic (sliced)
- 1 tbsp balsamic vinegar (add more if you want)
- 1 tsp yuzu juice (or lemon)
- ½ c shredded Parmesan (plus more for topping)
- ¼ c sliced basil
- ¼ tsp dried oregano
- Kosher salt (Diamond Crystal preferred)
- black pepper
Instructions
- 1
In a pot over medium-high heat, bring the water to a boil and add ½ c kosher salt.
- 2
Add the 8 oz spaghetti and cook based on your box instructions until al dente. Test a piece of pasta, it should be soft, but with a slight bite. Reserve ¼ cups of pasta water. Drain the pasta and set aside.
- 3
In a saute pan over medium heat, add HALF of the 3 tbsp olive oil and 1 shallots. Cook for one minute or until softened. Add the 6 cloves garlic slices and saute for 30 seconds or until fragrant.
- 4
Add the rest of the 3 tbsp olive oil, 2 c cherry tomatoes, 1 tbsp balsamic vinegar, and 1 tsp yuzu juice. Saute for 10 minutes until softened. Stirring occasionally to prevent burning.
- 5
Add 2 tbsp of the pasta water to the sauce. Stir to combine.
- 6
Sprinkle the ¼ tsp dried oregano and ¼ c sliced basil to the sauce and cook for one minute.
- 7
Add the pasta and mix gently. If the sauce is too thick, add one to two tablespoons of pasta sauce.
- 8
Sprinkle on the ½ c shredded Parmesan and mix thoroughly.
- 9
Taste the sauce and add any salt or black pepper. Serve with more sliced basil and parmesan on top.