Cherry Tomato Pasta Recipe
Una pasta mediterránea rápida y aromática preparada con tomates cherry caramelizados, ajo, aceite de oliva virgen extra y albahaca fresca. El agua de cocción ayuda a crear una salsa brillante y sedosa que se adhiere perfectamente a cada bocado.
Equipment
- Large Pot
- large skillet
- colander
- Wooden spoon or silicone spatula
- Kitchen tongs
- measuring cups and spoons
Ingredients
Pasta
- 12 oz spaghetti or other dried pasta Penne or fusilli may also be used.
- 1 tbsp fine salt For seasoning the pasta water; adjust according to the amount of water used.
Cherry Tomato Sauce
- 14 oz ripe cherry tomatoes Use a mixture of red and yellow tomatoes if available.
- ¼ cup extra-virgin olive oil Plus a little more for serving.
- 3 cloves garlic Thinly sliced or finely minced.
- ½ tsp fine salt Adjust to taste.
- ¼ tsp freshly ground black pepper
- ¼ tsp red pepper flakes Optional, for a spicy variation.
- ¼ tsp granulated sugar Optional; use only if the tomatoes are particularly acidic.
- ½ cup reserved pasta cooking water Add gradually as needed to emulsify the sauce.
For Serving
- ½ cup fresh basil leaves Torn by hand.
- ½ cup finely grated Parmesan cheese Optional; use a plant-based alternative for a vegan version.
- 1 tsp finely grated lemon zest Optional, for a fresh citrus finish.
Instructions
- Bring a large pot of water to a rolling boil. Season the water generously with salt, add the pasta and stir during the first two minutes to prevent sticking.
- Cook the pasta until just al dente, beginning to test it about two minutes before the time indicated on the package.
- While the pasta cooks, place the olive oil and garlic in a large cold skillet. Set the skillet over low to medium-low heat and cook gently until the garlic becomes fragrant and lightly golden. Do not allow it to burn.
- Add the cherry tomatoes, salt, black pepper and red pepper flakes, if using. Increase the heat to medium-high and cook for 6–8 minutes, stirring occasionally, until the tomatoes soften, blister and begin to release their juices.
- Gently press some of the tomatoes with the back of a spoon while leaving others whole for texture. Taste the sauce and add the optional sugar only when the tomatoes are noticeably acidic.
- Before draining the pasta, reserve at least 1 cup of its starchy cooking water. Drain the pasta when it is still slightly firm.
- Transfer the pasta directly to the skillet. Add about 1/4 cup of the reserved cooking water and toss vigorously over medium-high heat for 1–2 minutes.
- Add more reserved water, one tablespoon at a time, until the tomato juices and olive oil form a glossy sauce that coats the pasta evenly.
- Remove the skillet from the heat. Fold in the torn basil and optional Parmesan cheese. Adjust the seasoning with additional salt and black pepper as needed.
- Divide the pasta among warm bowls. Finish with a small drizzle of extra-virgin olive oil, additional basil, Parmesan or plant-based cheese, and optional lemon zest. Serve immediately.
Notes
Keep fresh tomatoes at room temperature for the best flavor and texture. Avoid adding oil to the pasta water because it can prevent the sauce from adhering properly.
For a vegan version, omit the Parmesan or replace it with a plant-based grated cheese. Chicken, shrimp or high-quality tuna may be added for extra protein. For a puttanesca-inspired variation, add capers and pitted black olives.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with 1–2 tablespoons of water or vegetable broth to loosen and restore the sauce.
