Cherry Tomato Pasta
This is a simple pasta that highlights summer cherry tomatoes - the tomatoes break down into a chunky sauce that clings to the noodles. The whole thing comes together in about 30 minutes.
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Ingredients
Ingredients (~6 servings)
- 1/2 cup olive oil
- 1 medium onion finely diced
- Kosher salt
- 3 garlic cloves minced
- 3/4 tsp crushed red pepper
- ~2 lbs cherry tomatoes halved
- 1 1/2 lbs spaghetti
- 3 Tbsp unsalted butter
- 1 large handful fresh basil leaves roughly chopped
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onion and salt, cover, and cook 7 minutes until softened without browning.
- Add garlic, crushed red pepper, and halved tomatoes. Cover and cook 5 minutes.
- Uncover and cook 5-7 minutes until sauce thickens and tomatoes break down. Turn off heat.
- Boil spaghetti in salted water until 1 minute shy of al dente. Reserve 3/4 cup pasta water before draining.
- Turn heat back on under sauce, add 1/2 cup pasta water, and simmer 2 minutes.
- Add drained pasta and butter to sauce. Toss 1 minute until pasta is coated and finishes cooking.
- Toss in chopped basil before serving.
Notes
Add more pasta water if needed to keep sauce loose.
Tried this recipe?Leave a comment below & let me know!