Main dishes

Cherry tomato pasta

10 min Cook
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Glazed cherry-tomato pasta

Cherry tomato pasta is the type of dish you prepare when you want to taste summer. Light and tasty, it’s a light and sweet treat whose aspect deceives: it looks like there is no sauce, but there is, and I can guarantee you will go for seconds!

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Cherry tomato penne

Cherry tomato penne

corinthian
Whenever you feel like putting summer in your plate, this simple cherry tomato pasta dish will do the trick. It's so delicious you won't believe it!
prep time
5 min
cooking time
10 min
servings
2
total time
15 min

Equipment

  • Pasta pot

  • Strainer

  • Skillet

  • Knife

Ingredients

  • 2.5 liters water

  • 160 g penne (or the pasta of your choice)

  • 1 pinch of rock salt

  • 20-25 ripe cherry tomatoes

  • 3 tablespoons olive oil

  • 2 garlic cloves

  • 1 teaspoon maple syrup

  • 1 pinch of salt

  • 2 tablespoons grated Parmesan cheese (Parmigiano Reggiano)

  • 6-8 fresh basil leaves

Instructions

1

Cook the pasta

Put the water into the pot and bring to the boil over high heat. When the water starts to bubble, add the rock salt and the pasta of your choice. Cook according to the instructions on the pasta package (~10-12 min).
2

Prepare the sauce

Peel the garlic cloves and halve them. Add them with the olive oil in the skillet over middle heat. Rinse the cherry tomatoes and halve them. When the garlic releases its scent, add the tomatoes and turn up the heat. Season with salt and drizzle with maple syrup. Continue to stir gently until the tomatoes release their juice, then take off the heat and set aside. Add a few leaves of fresh basil.
3

Serve

When the pasta is cooked, turn off the heat. Take a couple of spoons of the cooking water and pour them onto the cherry tomatoes. Drain the rest of the water and transfer the pasta to the skillet. Turn on the heat again, add the grated cheese and fold the pasta into the sauce until its coated. Transfer to the serving dishes and garnish with the remaining basil leaves. Buon appetito!

Notes

For this recipe, you can use most types of short pasta shapes (penne, farfalle, fusilli) and even some types of long pasta, such as spaghetti or linguini.
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