Pasta With 15 Minute Burst Cherry Tomato Sauce Recipes

SUNGOLD TOMATO PASTA

Steps:

• Bring a large pot of salty water to a boil and cook pasta one minute shy of al dente according to package directions. Reserve a cup of pasta water and drain.
• While the pasta is cooking, finely mince garlic and shallot.
• In a large, deep sauce pan or dutch oven, heat olive oil over medium heat. Add in garlic and shallots and cook for 1-2 minutes until fragrant. Reduce heat if needed to avoid burning.
• Add in sungold tomatoes and cook gently for 5-8 minutes until tomatoes burst. Season with a pinch of salt and red pepper flakes.
• Add cooked pasta to sauce and toss with 1/4 cup pasta water and parmesan cheese. Add more pasta water as needed until the pasta is coated in a silky sauce.
• Serve in big bowls topped with fresh basil, more parmesan cheese and red pepper flakes.

BURST CHERRY TOMATO PASTA

Steps:

• Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
• Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
• Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
• Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in large pot of boiling, salted water until al dente; drain and transfer to a large bowl.
• Heat oil in 12" skillet or wide heavy saucepan over medium-high heat. Add garlic, then tomatoes, sugar, 1 tsp. of salt and pepper. Cook, stirring occasionally, until tomatoes burst and release their juices, creating a sauce, 6-8minutes.
• Toss pasta with tomatoe sauce and basil. Top with parmesan.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta until al dente in a massive pot of salted boiling water, stirring periodically; drain and transfer to a large mixing bowl.
• Meanwhile, in a 12" skillet or a large, heavy pan, heat the oil over medium-high heat in a heavy saucepan. After that, add the garlic, tomatoes, pepper, sugar, and 1 teaspoon salt.
• Cook, stirring periodically, for 6-8 minutes, or until tomatoes burst and release their juices, forming a sauce.
• Combine the pasta, tomato sauce, and basil in a mixing bowl. Finish with a sprinkling of Parmesan cheese.