Cherry Tomato Pasta

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 servings
20 min

The best way to use the delicious summer tomatoes coming into season.


This Cherry Tomato Pasta is the very best way I can think of to use the sweet summer cherry or grape tomatoes that are sure to be showing up in your CSA boxes any day now.


I’m a carb queen for sure, and my strongest carb love language is surely pasta. I could eat it every day and never tire of it. One of the best things about it is that it’s endlessly adaptable, and my favorite adaptation of the current moment is this Cherry Tomato Pasta. It’s incredibly simple to make but bursting with flavor which is maybe the best combination when it comes to dinner.


The way I make this is vegetarian, but the recipe could easily be made vegan with a few simple swaps. Made with simple ingredients, it takes about 15-20 minutes from start to finish, so it’s a perfect weeknight dinner rotation recipe. This is a pasta dish that somehow manages to be incredibly light in flavor, which is my favorite kind!

Cherry Tomato Pasta
Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients
Cherry Tomato Pasta
  • 6 ounces of Cavatappi or other short pasta
  • 1 1/2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 medium shallot, diced fine
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, whole
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme, minced fine
  • 1 teaspoon fresh oregano, minced fine
  • Parmesan cheese (optional)
Instructions
To Make Cherry Tomato Pasta
Bring a large pot of salted water to a boil, and cook pasta about one minute short of package directions. Set aside when finished cooking.
In a large skillet, add 1 tablespoon butter and 1 tablespoon olive oil and heat over medium heat until butter starts to foam. Add the diced shallot and cook for 3-5 minutes, or until shallot softens and turns translucent.
Add the whole cherry tomatoes to the pan and cook for about 5 minutes, or until tomatoes start to brown and burst. When that happens, add the cooked pasta, chopped garlic, the halved tomatoes and 1 tablespoon of balsamic vinegar, and toss to coat.  
Let the pasta cook through for another 2-3 minutes. During the last minute of cooking, add the 1/2 tablespoon of butter to finish off the sauce. Garnish with fresh herbs, and parmesan if using.
Sara's Tiny Kitchen
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