Cherry tomato pasta
Italian
Cherry tomato pasta
Tomatoes burst in olive oil and cling to the pasta with the water they left behind.
Before you cook
Pasta with raw or barely cooked tomato is southern Italian, a summer dish from when the tomatoes are sweet enough to need almost nothing. Cherry tomatoes burst in the pan and make the sauce themselves.
- Serves
- 2
- Time
- 25 min
- Level
- Easy
- Energy
- 560kcal
- Vegetarian
- Quick
Contains gluten and dairy.
Equipment
- Large pot for the pasta
- Wide frying pan
- Colander
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 2343 kJ
- 560 kcal
- Protein
- 18 g
- Fat
- 20 g
- Carbohydrate
- 74 g
- Sugars
- 8 g
- Fibre
- 5 g
- Salt
- 0.7 g
- Sodium
- 280 mg
This batch, 2 servings, is about 4686 kJ (1120 kcal), with 16 g sugars and 1.4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Boil a pot of well salted water and cook the spaghetti until just shy of done. Scoop out a mug of the water before you drain.
- 02
Meanwhile, warm the oil in a wide pan over medium-high heat. Add the tomatoes and a pinch of salt. Cook for about 8 minutes, pressing them so they burst.
- 03
Add the garlic and chilli and stir for 1 minute.
- 04
Tip in the drained pasta and a splash of the pasta water. Toss until the sauce clings, adding more water if it looks dry.
- 05
Take the pan off the heat, toss through the parmesan and basil, and serve.
Times are a guide. If it needs another minute, give it another minute.
To serve
In a warm bowl, as it is. The pasta is the meal. Cheese only if you want it.
Keeping it
Cool the pasta quickly and keep it in the fridge for 2 days. Reheat with a splash of water so it does not dry out.
Leftovers
- Pasta frittata
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Cherry tomato pasta
Serves 2 · 25 min
Ingredients
- 200 g spaghetti
- 400 g cherry tomatoes
- 3 garlic cloves, sliced
- 3 tbsp olive oil
- ½ tsp chilli flakes
- 20 g parmesan, finely grated
- basil leaves, a handful
Method
- Boil a pot of well salted water and cook the spaghetti until just shy of done. Scoop out a mug of the water before you drain.
- Meanwhile, warm the oil in a wide pan over medium-high heat. Add the tomatoes and a pinch of salt. Cook for about 8 minutes, pressing them so they burst.
- Add the garlic and chilli and stir for 1 minute.
- Tip in the drained pasta and a splash of the pasta water. Toss until the sauce clings, adding more water if it looks dry.
- Take the pan off the heat, toss through the parmesan and basil, and serve.
To serve
In a warm bowl, as it is. The pasta is the meal. Cheese only if you want it.
Keeping it
Cool the pasta quickly and keep it in the fridge for 2 days. Reheat with a splash of water so it does not dry out.