Cherry Tomato Pasta

Cherry Tomato Pasta


This Cherry Tomato Pasta is restaurant-worthy.
  • Kosher salt
  • 12 oz. orecchiette
  • ⅓ c. extra-virgin olive oil
  • 4 large cloves garlic, thinly sliced
  • 2 tbsp. tomato paste
  • 5 c. cherry tomatoes, halved (about 1½ lb. total)
  • ¼ tsp. red pepper flakes, plus more for garnish
  • 1 tbsp. balsamic vinegar
  • ¼ tsp. sugar
  • ½ c. finely grated Parmesan, plus more for serving
  • Chopped fresh basil leaves, for servi
  1. In a large pot of boiling salted water, cook pasta until al dente, usually 2 to 3 minutes less than package instructions. Reserve 1 c. pasta water and drain pasta.
  2. Meanwhile, in a large straight-sided skillet over medium heat, heat oil. Add garlic and cook, stirring frequently, until softened and light golden, about 3 minutes. Add tomato paste and cook, stirring, until paste is brick-red, about 1 minute. Add tomatoes, red pepper flakes, and ¾ tsp. salt. Cook, stirring occasionally, until tomatoes are tender and starting to burst, about 5 minutes.
  3. Increase heat to high and add vinegar and sugar. Bring to a boil and cook 1 minute. Add pasta, Parmesan, and ½ c. reserved pasta water. Cook, stirring, until sauce thickens and coats pasta, about 2 minutes more. Add more reserved pasta water by the tbsp., if necessary, to thin sauce so it coats pasta.
  4. Divide pasta among bowls. Top with Parmesan, red pepper flakes, and basil.

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