Pasta With Burst Cherry Tomatoes Recipes

PASTA WITH BURST CHERRY TOMATOES

Steps:

• Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
• Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.
• Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.

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.

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.

BAKED FETA PASTA

Steps:

• Preheat oven to 400°.
• In an oven safe baking dish, add tomatoes, 2 tablespoons of olive oil, the onion powder, chili flakes and a pinch of kosher salt and some freshly ground black pepper. Toss well to combine.
• Place the block of feta in the middle of the dish, surrounded by the tomatoes. Drizzle the feta with a little more olive oil and season with a small pinch of kosher salt and more black pepper.
• Bake on the middle rack for 35 minutes or until the tomatoes have burst and the feta is browned aroudn the edges.
• Meanwhile bring a medium pot of water to a boil. When there is 10 to 12 mintues left on your timer, add in the sea salt and pasta. Follow the package directions, cooking your pasta to al dente.
• Once baked, use oven mitts to transfer the baking dish from the oven and to a trivet. Immediately add in the minced garlic. Stir, smashing the tomatoes and mixing everything in with the feta.
• Next add the drained cooked pasta and chopped fresh basil. Stir until combined.
• Serve with grated parmesan cheese and crusty bread.

BURST CHERRY TOMATO PASTA

Steps:

• Cook pasta in boiling, salted water according to package instructions
• Dice garlic cloves
• Add olive oil, to a skillet or fry pan and turn to a medium heat, add diced garlic and cook for 1 mins or so, then add cherry tomatoes
• Cook till cherry tomatoes burst (approx 5 mins), continue stirring and allow the oil and juices from the cherry tomatoes to combine.
• Drain pasta and reserve 1 cup of the pasta water
• Add pasta water to the cherry tomatoes and stir to combine
• Transfer cooked pasta into the cherry tomato mix and stir to combine and heat through
• Portion the pasta onto serving plates
• Garnish with basil leaves, parsley, parmesan cheese and cracked pepper