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Burst Tomato Pasta

This Burst Tomato Pasta from @playswellwithbutter is quick and simple, making it the perfect easy weeknight dinner! A fast & fresh tomato sauce is made by simmering peak-season cherry tomatoes in olive oil with garlic & basil and then is tossed with your favorite long pasta. End by showering it with parmesan cheese, & dig right in.

Burst Tomato Pasta with parmesan cheese and basil leaves.

  • Prep Time

    5min

  • Cook Time

    20min

  • Total Time

    25min

  • Servings

    4

  • Recipe Category Pasta

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: Jess Larson @playswellwithbutter

Ingredients

  • 12 ounces DeLallo Fusilli Col Buco or long pasta of choice
  • ¼ cup DeLallo Extra Virgin Olive Oil
  • 32 ounces cherry tomatoes
  • 8 cloves garlic, very thinly sliced
  • 2 whole sprigs + ½ cup fresh basil leaves (packed & finely sliced), divided
  • Up to ½ teaspoon crushed red pepper, optional
  • ½ lemon, juiced (approx. 2 tablespoons)
  • ½ cup shaved parmesan
  • Kosher salt & ground black pepper, to season

Directions

  • Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously season the water with salt. Add the fusilli col buco (or pasta of choice) & cook, stirring occasionally to prevent sticking, to al dente. (Al dente cooking time is typically noted on package directions.) Once the pasta reaches al dente, carefully dip a liquid measuring cup into the pot, reserving about 1 cup of starchy pasta water, & set aside. Drain the pasta – but do not rinse – & set aside.
  • Prepare the burst tomatoes: Meanwhile, as the water boils & pasta cooks, prepare the burst tomato sauce. To a large skillet over medium-low heat, add the olive oil, tomatoes, sliced garlic, & 2 sprigs of whole basil. Season with ½ teaspoon kosher salt, ground black pepper, & crushed red pepper flakes as desired. Stir to combine well, coating in the olive oil. Cook 10-12 minutes, stirring occasionally, until the tomatoes soften. Once softened, use the back of a wooden spoon to gently press the tomatoes against the surface of the pan, helping them to burst open. Stirring often, continue to cook 3-5 minutes longer or until the burst tomato sauce is as reduced as you like. Fish out the spent basil sprigs & discard.
  • Finish the burst tomato pasta: Add the cooked pasta to the skillet, along with the sliced basil & lemon juice. Toss to combine well – the burst tomato sauce should evenly coat the pasta. Adjust as desired – add in some of the reserved pasta water if the sauce needs to loosen up a little; increase to medium heat or medium-high heat if sauce needs to reduce & tighten up a bit. Cook 1-2 minutes longer, allowing the pasta to meld with the burst tomato sauce. Remove from the heat & toss in the shaved parmesan.
  • Serve: Portion the burst tomato pasta into individual bowls, topping with additional shaved parmesan or chopped fresh herbs as desired. Serve immediately. Enjoy!

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Keywords:

burst tomato pasta , burst cherry tomato pasta , cherry tomato pasta recipe

Burst Tomato Pasta

This Burst Tomato Pasta from @playswellwithbutter is quick and simple, making it the perfect easy weeknight dinner! A fast & fresh tomato sauce is made by simmering peak-season cherry tomatoes in olive oil with garlic & basil and then is tossed with your favorite long pasta. End by showering it with parmesan cheese, & dig right in.