Cherry Tomato Pasta
This simple cherry tomato pasta combines sweet burst tomatoes, garlic, fresh basil, and mozzarella pearls for a light and flavorful dish that's ready in 20 minutes!
Servings 4 servings
Calories 650kcal
Ingredients
- 1 lb linguine
- 1/4 cup olive oil
- ½ cup finely chopped yellow onion
- 3 garlic cloves minced
- 3 pints cherry tomatoes
- ½ teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- ½ cup mozzarella pearls
- ½ cup chopped fresh basil
- Shredded Parmesan for serving
Instructions
- Bring a pot of generously salted water to a boil. Add the pasta, cook till al dente. Drain, reserving the pasta water.
- Meanwhile, heat the oil in a large saute pan or skillet over medium heat. Add the onion and saute until softened, 2-3 minutes. Add the garlic and cook 30 seconds longer.
- Increase the heat to medium-high and add the cherry tomatoes, sugar, and salt, and pepper. Cook for about 7-8 minutes, tossing occasionally, until the tomatoes begin to burst. Crush them lightly with a wooden spoon or spatula to release their juices and make a chunky sauce.
- Add pasta back to the pan with the tomatoes, along with crushed red pepper, bocconcini pearls, and fresh basil, and toss to combine. Add a splash of pasta water as needed to loosen the sauce, and serve with shredded Parmesan.
Video
Nutrition
Calories: 650kcal | Carbohydrates: 102g | Protein: 21g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 640mg | Potassium: 1080mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1933IU | Vitamin C: 84mg | Calcium: 123mg | Iron: 4mg