Pasta with Cherry Tomatoes

August 28, 2015 | By | Reply More

pasta with cherry tomatoes

A few years ago, I was fortunate to have a day job located in Princeton, New Jersey and a stone’s throw from a phenomenal Thursday afternoon farmers market where I would often spend my lunch hour. Princeton is an upscale town with lots of educated people from all over the country. To appeal to these folks, this market had an amazing variety of organically-grown produce.

One market day, I saw little pints of these little vibrant orange cherry tomatoes called Sungolds. People were snatching them up by the boatload, but they were too pricey for me. This year, I decided to see what all the fuss was about and I planted one Sungold tomato plant. Sungold is an F1 hybrid that is growing very well for me in my Organic Tomato Success container from Gardener’s Supply.

pasta with cherry tomatoes

Sungold cherry tomatoes

 

 

 

All I can say is, “UGH.MAH.GAAAHD!” These bright orange little globes of joy are deliciously addictive with their sweet, slightly tropical flavor. I can’t walk by the plant on our deck without yanking at least one for a snack. But, I was left wondering what else I could do with these things.

I adapted this recipe for pasta with cherry tomatoes from Bon Appetit and we’ve already enjoyed it several times at our dinner table. Sungold tomatoes have become quite popular and are no longer difficult to find at a good farmers market. If you cannot find them, any cherry tomato will do for the sauce – the sweeter the variety the better. Next year, consider growing them yourself. You won’t be disappointed!

Ingredients (Serves 4)

8 Tbsp. olive oil, divided

1 pound Sungold or other sweet cherry tomatoes

4 garlic cloves, thinly sliced

1/2 tsp. crushed red pepper flakes

Kosher salt

pasta with cherry tomatoes12 ounces linguine, spaghetti, bucatini, or capellini pasta

1 cup finely grated Parmesan or Pecorino cheese

Small handful of fresh basil leaves, coarsely chopped

Toasted panko breadcrumbs for serving, optional

Step one:

6 Tbsp. olive oil

1 pound Sungold or other sweet cherry tomatoes

4 garlic cloves, thinly sliced

1/2 tsp. crushed red pepper flakes

Kosher salt

pasta with cherry tomatoesHeat 6 tablespoons of olive oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes. Cook for about 10 minutes, stirring often until tomatoes are soft and bursting open. Press down on them to release their juices and stir to combine. Season with a little salt, turn off the heat and set aside.

Step two:

12 ounces linguine, spaghetti, bucatini, or capellini pasta

Bring a large pot of generously salted water to a boil over medium-high heat. Cook the pasta until just shy of al dente – it will finish cooking when you add it to the sauce. Reserve about a cup of the pasta cooking water before draining the pasta.

Step three:

2 Tbsp. olive oil

1 cup finely grated Parmesan or Pecorino cheese

Small handful of fresh basil leaves, coarsely chopped

Toasted panko breadcrumbs for serving, optional

Transfer the pasta to the pan with the tomatoes and heat over medium-high heat. Add 1/2 cup of reserved pasta cooking water and stir to coat the pasta with the sauce. Stir in 2 tablespoons of olive oil, the finely grated cheese, and half of the basil. Check seasonings and add a little salt if necessary.

Serve in shallow bowls topped with the remaining fresh basil and toasted breadcrumbs if using.

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Category: Food, General, Main Dishes, Recipes, Summer

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