Pasta with Fresh Cherry Tomato Sauce
Super easy and bursting with flavor, cherry or grape tomatoes cook down into a scrumptious sauce that's perfect over plump pasta.
Servings: 6 servings
Calories: 298kcal
Ingredients
- 2 tablespoons olive oil
- 2 shallots chopped finely
- 6 cloves garlic finely minced
- 2 pounds cherry tomatoes or grape tomatoes
- ¼ cup white wine
- ½ teaspoon crushed red pepper flakes
- 12 ounces pasta uncooked
Instructions
- Cook the pasta in salted water according to the package directions, then drain, reserving 1 cup of pasta water.
- Meanwhile, heat the oil in a large skillet and add the diced shallots, garlic, and red pepper flakes. Sauté until shallots are translucent, about 3 minutes.
- Add the tomatoes and white wine and simmer until the tomatoes start to split. Stir or gently shake the pan to keep the tomatoes moving.
- Toss pasta with the tomatoes and add 1/4-1/2 cup of the reserved pasta cooking water to make a thin sauce.
- Season with salt and pepper.
- Serve with basil and shredded Parmesan.
Notes
Chef Jenn's Tips
- Use the freshest cherry or grape tomatoes you can find for the best flavor. Sometimes I use the multi-colored ones.
- Add just enough pasta water to make a thin but flavorful sauce; it's a chef's secret!
- Fresh basil adds a burst of flavor; add it right before serving to preserve its flavor.
- A sprinkle of high-quality Parmesan puts this dish over the top!
Nutrition
Serving: 1servings | Calories: 298kcal | Carbohydrates: 51g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 25mg | Potassium: 506mg | Fiber: 3g | Sugar: 6g | Vitamin A: 789IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 2mg