It feels like forever and a day since I last posted an everyday recipe. A few weeks back I realized we’ve been in a bit of a rut lately, eating the same things in a rotation, based on whatever is in season or on sale each week. I felt like we were all starting to get a little bored with our usual dishes, so I’ll be trying to change things up this fall. I’ll be sharing my meal planning and how I pick recipes to try at some point (once I kind of get this new system down pat), but for now, I have a new recipe that we’ve been really digging lately. It’s something that we have all been loving (especially Lucy) and I hope you’ll all give it a try too. It is definitely one you need to PIN! If you like the recipe, I always love to hear from you, so please pop back in and leave a comment on this post below.
Cherry tomatoes are a juicy and sweet addition to salads, but they also make a fantastic silky pasta sauce that is unbelievably quick and easy to make. It only takes a few ingredients and 10 minutes to pull together this beautifully rich and flavourful Easy Cherry Tomato Pasta. I was even able to use some of the crazy overgrown basil from our garden. It added a great flavour to the sweet tomatoes.
We all loved this dish in our family and my mom popped by the next day and tried the leftovers. She couldn’t believe that I’d been able to whip it up so quickly. It makes eight servings, making it the perfect quick addition to your next dinner party.
- 1 lb dry pasta
- 2 large garlic cloves, minced
- ¼ cup extra virgin olive oil
- 2 pints cherry or grape tomatoes
- ½ cup dry white wine
- ½ cup fresh basil leaves, roughly chopped + extra for serving
- ½ cup parmesan cheese + extra for serving
- salt and pepper to taste
- In a large pot of salted water, boil pasta until al dente, according to package directions.
- In a large skillet, sauté garlic in oil over medium heat until softened but not browned, 3 minutes; stirring often.
- Add tomatoes and cook, stirring until tomatoes begin to burst. Press down on them with a spoon as they soften.
- Add wine and cook sauce for another 5 minutes. Stir in basil and season with salt and pepper.
- When pasta is cooked, reserve 1 cup pasta water. Add pasta to sauce and increase heat to medium-high. Continue to cook a few more minutes; stirring and tossing. Add reserved water to adjust until sauce is a nice creamy consistency. Grate in parmesan and stir. Serve with extra parmesan and torn basil leaves.
In a large pot of salted water, boil pasta until al dente, according to package directions.
Meanwhile, in a large skillet, sauté garlic in oil over medium heat until softened but not browned, 3 minutes; stirring often.
Add tomatoes and cook, stirring until tomatoes begin to burst.
Press down on them with a spoon as they soften.
Add wine and cook sauce for another 5 minutes. Stir in basil and season with salt and pepper.
When pasta is cooked, reserve 1 cup pasta water. Add pasta to sauce and increase heat to medium-high.
Continue to cook a few more minutes; stirring and tossing. Add reserved water to adjust until sauce is a nice creamy consistency. Grate in parmesan and stir. Serve with extra parmesan and torn basil leaves.
