Burst Tomato Pasta
With a couple pints of tomatoes, garlic, olive oil & Parmesan, you can make this easy burst cherry tomato pasta for a quick weeknight dinner.
Servings: 4
Ingredients
- 8 ounces spaghetti
- 1/4 cup olive oil plus more for pasta
- 2 pints cherry tomatoes
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 ounce shaved Parmesan
- Chopped basil, parsley or chives
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain and toss with a splash of olive oil in a bowl to prevent the pasta from sticking together.
- Heat 1/4 cup olive oil in a large skillet over medium heat. Add the tomatoes and stir them around frequently. After 3-4 minutes, the skin of some of the tomatoes will start to split. Use the back of a wooden spoon or a potato masher to carefully press them down, helping them burst.
- Add the garlic, red pepper flakes, salt and pepper to the skillet, and continue cooking for a few more minutes until the tomatoes turn a bit saucy but are still very chunky.
- Stir in the pasta coating it in the tomatoes.
- Fold in the Parmesan cheese.
- Divide into serving plates or bowls and top with chopped fresh herbs.
Notes
If you use grape tomatoes, keep in mind that their skins are slightly thicker than cherry tomatoes and they are less juicy. You may need to press them down more to get them to burst and split.
You can cook the pasta and the tomatoes at the same time. Since you want to make sure the pasta is al dente, you can take the tomatoes off the heat if they are ready before the spaghetti. Use tongs to move the pasta directly from the pot to the skillet with the cooked tomatoes.
Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a skillet over medium heat on the stove.
If you are planning to have leftovers, it’s best to only cook the pasta you are going to eat in a single meal.
The burst tomatoes (without the pasta) can be stored in the fridge up to 3 days or frozen up to 1 month. To thaw, let them sit out at room temperature to partially melt and soften. Then warm them over low to medium heat on the stove, stirring frequently.
Nutrition
Calories: 406kcal | Carbohydrates: 54g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 738mg | Potassium: 670mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1257IU | Vitamin C: 55mg | Calcium: 107mg | Iron: 3mg