Cherry Tomato Pasta
This cherry tomato pasta is fresh, tangy, and sweet. Easy enough for a busy weeknight and a family favorite.
Servings: 3
Calories: 439kcal
Ingredients
- 8 ounces pappardelle pasta
- 24 ounces cherry tomatoes
- 3 tbsp olive oil
- 2 garlic cloves finely minced
- 1/4 tsp red pepper flakes or to taste
- 1/4 cup mozzarella balls
- 1/4 cup parmesan cheese
- 1 tbsp fresh basil
- 1/4 cup pasta water
- salt and pepper to taste
Instructions
- Cook the pasta in a large pot of boiling water until al-dente.
- While the pasta cooks, add olive oil to a large skillet. Add the tomatoes and cook over medium heat for 7-10 minutes or until they burst. Make sure to stir frequently.
- Season the tomatoes with salt and stir in the garlic, red pepper flakes, and basil. Cook for 1 minute.
- Add the cooked pasta, parmesan cheese, pasta water, and mozzarella balls to the skillet and mix until well combined. Check for seasoning and serve with fresh parmesan cheese.
Notes
- Use fresh garlic for best results.
- The pasta will continue cooking in the skillet so make sure to cook it until al-dente. Don't overcook the pasta.
- I like to leave a few tomatoes whole but make sure most fully burst before adding the pasta.
- Season generously with salt and pepper!
- Feel free to include chicken, shrimp, spinach, or any veggies you have on hand.
Nutrition
Calories: 439kcal | Carbohydrates: 51g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 180mg | Potassium: 654mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1294IU | Vitamin C: 52mg | Calcium: 179mg | Iron: 3mg