Name: Cherry Tomato Pasta
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Kosher salt -; 12 oz. orecchiette -; 1/3 c. extra-virgin olive oil -; 4 large cloves garlic, thinly sliced -; 2 tbsp. tomato paste -; 5 c. cherry tomatoes, halved (about 1 1/2 lb. total) -; 1/4 tsp. red pepper flakes, plus more for garnish -; 1 tbsp. balsamic vinegar -; 1/4 tsp. sugar -; 1/2 c. finely grated Parmesan, plus more for serving -; Chopped fresh basil leaves, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Cherry Tomato Pasta

1. Kosher salt -

2. 12 oz. orecchiette -

3. 1/3 c. extra-virgin olive oil -

4. 4 large cloves garlic, thinly sliced -

5. 2 tbsp. tomato paste -

6. 5 c. cherry tomatoes, halved (about 1 1/2 lb. total) -

7. 1/4 tsp. red pepper flakes, plus more for garnish -

8. 1 tbsp. balsamic vinegar -

9. 1/4 tsp. sugar -

10. 1/2 c. finely grated Parmesan, plus more for serving -

11. Chopped fresh basil leaves, for serving -

How to cook deliciously - Cherry Tomato Pasta

1. Stage

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. Stage

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. Stage

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. Stage

Divide pasta among bowls. Top with Parmesan, red pepper flakes, and basil.