Burst Cherry Tomato Pasta
Run, don't walk, and go make this burst cherry tomato pasta! For something so simple, it's incredibly flavorful, fresh, easy to make, and takes less than 20 minutes! This recipe is dairy-free, gluten-free, and vegan.
Ingredients
- 8 ounces spaghetti noodles or another long variety
- ¼ cup extra virgin olive oil
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 2 pints cherry, grape, or pear tomatoes or 4 cups
- ¾ teaspoon kosher salt use ¼ teaspoon if using another type
- couple cracks black pepper
- pinch of sugar
- 1 tablespoon butter dairy-free or regular
- ¼ cup reserved pasta water
- handful torn fresh basil leaves
Instructions
- Cook pasta in a pot of salted boiling water until al dente. Reserve 1/4 cup of the pasta water, drain and toss with a little olive oil to prevent sticking.
- Warm a large skillet over medium-low heat with olive oil. Cook the garlic and chili flakes for 1-2 minutes until fragrant, but not browned. Bump the heat up to medium and add the tomatoes, salt, pepper, and pinch of sugar.
- Cook, stirring occasionally until the tomatoes start to burst, about 5-8 minutes. You want a little more than half to burst, so carefully (they splatter) use the back of a spoon or spatula to help break them open and continue cooking for another 8 minutes to reduce their liquid. Stir in the butter until melted.
- Add the noodles and toss throughout the sauce. Pour in the reserved pasta water and toss again. Season with more salt and pepper to taste, remove from the heat and add torn fresh basil leaves before serving.
Notes
SUBSTITUTIONS:
Make it gluten-free - use your favorite gluten-free pasta!
No cherry tomatoes? You can use any small tomato variety such as grape or pear or a combination. Larger tomato varieties won't work for this specific dish.
No red pepper flakes? - You can either use a little cayenne or omit it completely.
Add-ins - chicken, bacon, white beans, cheese, or a poached egg can be added to make it a more complete meal, cheese (dairy-free or regular parmesan, almond ricotta), etc.