Fast And Easy Cherry Tomato Pasta | Feeding Mr. Squeeze
This fast and easy cherry tomato pasta recipe is perfect for a weeknight dinner—especially when time is short or it’s too hot to stand over a stove for long. While it highlights summer flavors, this easy pasta dish is actually wonderful all year long. Good cherry and grape tomatoes are available year-round thanks to the fact that they ripen in less time than larger tomatoes and are also easy to grow in hothouses (and in warmer climates) in the winter. This recipe takes full advantage of their juicy sweetness and acidic pop.
Equipment
Ingredients
- 1 lb Pasta
- Kosher Salt
- 1/2 cup Olive Oil
- 2 tbsp Garlic
- 3 pints Cherry Tomatoes
- 1/2 tsp Black Pepper
- 1 pinch Sugar
- 1 cup Freshly Cut Basil
- Freshly Grated Parmesan
- Fontina Cheese
Instructions
- To make the pasta, start by cooking it in boiling salted water until it's al dente.
- While you're waiting for the pasta to cook, heat a little extra virgin olive oil in a large skillet and cook the cherry or grape tomatoes quickly over high heat with a pinch of sugar, black pepper, and some garlic (if you’d like a little more heat, a bit of crushed red pepper flakes would also fit in well).
- To mix up this recipe a bit, I added a block of Fontina Cheese to the Cherry Tomatoes as they were cooking
- Once the pasta is done, reserve some of the starchy pasta water and add it to the skillet bit by bit to give the sauce a little more body, if desired.
- Then, drain the pasta and mix it with the tomato sauce. Garnish with fresh basil leaves and Parmesan (ideally grated right over each serving with a convenient Microplane), and dinner is ready - quick and easy.
Video
Notes
Cheesy perfection meets cherry tomato popping greatness! Our top pick? Fontina. It's melt-in-your-mouth good, making this pasta dish extra creamy and extra yummy! and then of course top with a little grating of Parmesan cheese!