Burst Cherry Tomato Pasta
A vibrant and fresh pasta dish featuring cherry tomatoes cooked until they burst, creating a chunky, flavorful sauce with garlic, basil, and red pepper flakes, finished with Parmesan and fresh basil leaves.
Ingredients
- •½ cup extra-virgin olive oil
- •6 cloves garlic
- •2½ lb cherry tomatoes
- •2 sprigs basil
- •¾ tsp crushed red pepper flakes
- •1½ tsp kosher salt
- •1 pinch sugar
- •12 oz casarecce pasta
- •1 oz Parmesan
- •½ cup finely grated Parmesan
- •Parmesan for serving
Cooking Instructions
- 1.
Heat 1/2 cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
2 min
- 2.
Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 11/2 tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
16 min
- 3.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
10 min
- 4.
Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
1 min
- 5.
Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
2 min