This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. It’s an easy dinner idea that tastes as delicious as it looks!
Here’s a meal that’s simple, impressive, and highlights the very best summer ingredients: I mean, look at that beautiful skillet! This cherry tomato pasta is an easy dinner idea features blistered tomatoes, tomatoes seared in a hot pan until the skin blisters and blackens.
With fresh basil and Parmesan, you’ll be amazed at the amount of flavor these classic summer ingredients infuse in just 25 minutes! It’s a fast and easy dinner that’s over-the-top delicious: one of my top summer dinner ideas to make during tomato season!
Ingredients for cherry tomato pasta
You’ll need only a handful of ingredients for this cherry tomato pasta recipe, so you’ll want to rely on quality ingredients:
- Cherry tomatoes: Use only the ripest, best cherry tomatoes, like farmers market or garden tomatoes. Some grocery stores carry hydroponic greenhouse cherry tomatoes, which can have good flavor. Make sure you know the quality before making this recipe!
- Pasta: You can use any type of pasta here. We like using a short pasta like orrechiette so the tomatoes don’t get lost.
- Fresh basil: Fresh basil is a must for the peppery, herby flavor.
- Grated Parmesan cheese: This is the type that is like powdery snow, not thin sticks. You can use either, but grated cheese melds into the pasta better.
Pro tips for making blistered tomatoes
Blistered tomatoes are cooked quickly in a hot pan so the outsides get blackened and the tomatoes deflate but don’t burst. The technique for making blistered tomatoes is fast, but you need to know a few pointers before you start:
- Don’t crowd the pan! If the pan is crowded when you attempt this recipe, the tomatoes will steam instead of blister, making them wet and soggy.
- You may need to blister the tomatoes in batches. Use your largest skillet and make sure there are space between the tomatoes.
- Don’t touch the tomatoes for the first minute of cooking. This lets the tomatoes get perfectly blackened on one side. Then shake the pan during the rest of cooking so they are cooked on all sides.
Use a short pasta shape
You can use any type of pasta for cherry tomato pasta, but we prefer short cut. The tomatoes can get lost in long pasta because it all clumps together, so short cut pasta makes it easier to get tomatoes in every bite. Here are some of the pasta shapes we recommend here:
- Orecchiette: This is the pasta shape shown here! It means “little ears” in Italian, and it has a fun, unique shape.
- Penne: Penne is easy to find and works well.
- Rigatoni: This tubular pasta shape is another favorite of ours.
- Cavatappi: Cork-screw shaped pasta would be great here.
- Shells: If you can’t find orecchiette, small or medium shells are a good substitute.
Ways to serve it
When it comes to serving this pasta as a meal, it needs a little plant-based protein to round it out if you’re going vegetarian. Of course, it would be a fantastic side dish for baked chicken breast, baked salmon or grilled fish. If you want a meatless meal, here’s what we’d recommend:
- Beans: Adding in cannellini beans or white beans is a nice way to add plant-based protein using Mediterranean flavor.
- Salad: Pair with an arugula salad, spinach salad, chopped salad, or blackberry salad.
- Vegetables: Serving with sauteed broccoli or sauteed broccolini would delicious.
Dietary notes
This cherry tomato pasta recipe is vegetarian. For vegan or dairy-free, use vegan Parmesan cheese.
Frequently asked questions
While cherry tomatoes are ideal for their sweetness and burst of flavor, you can grape tomatoes as a substitute that’s just as tasty.
Absolutely! Feel free to add your favorite vegetables like sauteed spinach, kale, zucchini, or bell peppers to the pasta for extra nutrients and flavor.
Yes, you can easily make this recipe vegan by using plant-based parmesan cheese or nutritional yeast instead of traditional parmesan cheese.
Cherry Tomato Pasta
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Print RecipeThis cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. It’s an easy dinner idea that tastes as delicious as it looks!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)
- 3 tablespoons olive oil, divided
- 2 pints whole cherry tomatoes
- 1 tablespoon balsamic vinegar
- Kosher salt
- Fresh ground black pepper
- 2 garlic cloves
- ½ cup grated Parmesan cheese, divided
- ¼ cup pasta water
- 1 handful fresh small basil leaves, chopped if large
Instructions
- Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least ¼ cup). Drain the pasta.
- Blister the tomatoes: Meanwhile, heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
- Finish the dish: Mince the garlic. Once the pasta is done, in the same pan you used for blistering the tomatoes (in Step 2), heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with ¼ cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
- Add the pasta to the pan and toss to coat. Add the blistered tomatoes, ¼ cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining ¼ cup grated Parmesan cheese sprinkled on top.
Notes
*If the pan is too crowded, the tomatoes will steam instead of blistering. It all depends on the size of your pan: if you’re using a medium pan, you’ll have to cook 1 pint at a time.
from A Couple Cooks https://ift.tt/ThnlFDc
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