Pasta with Simple Cherry Tomato Sauce
If you are looking to bulk it up with some meat, a natural addition would be some browned, hot or sweet Italian sauce.
Notes:
I love a short pasta for this recipe (as opposed to spaghetti or linguini), and I particularly like the Barilla orecchiette. Conveniently, the boxes are 12 ounces, which is what you need for this recipe.
I have only ever made this with cherry tomatoes, but I imagine any ripe, juicy tomatoes you have on hand, will work just fine.
I like the pearl-sized mozzarella balls, packed in brine. The slightly larger-sized balls, ciliegine, work fine, too, as would simply dicing up a large ball of mozzarella.
If making for children, consider omitting the crushed red pepper flakes or using just a pinch.
Ingredients
- ¼ colive oil
- 1 smallshallot
thinly sliced
- 4garlic cloves
thinly sliced
- kosher salt
- 12 ozpasta
such as orecchiette, see notes above
- ⅓ cpine nuts
- ½ tspcrusted red pepper flakes
or less if serving to children
- 1 lbsmall
sweet tomatoes, halved, see notes above
- ½ cgrated parmesan
- 4 ozsmall mozzarella balls
see notes above
- ½ cfresh basil
- fresh cracked black pepper
Directions
- 1
Bring a large pot of water to a boil. Place the pine nuts in a small skillet and place over the lowest heat possible.
- 2
Meanwhile place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.
- 3
When the pasta water boils, add 1 tablespoon kosher salt. Boil the pasta till al dente, (11 to 12 minutes for the Barilla orecchiette, but check your package for the accurate time).
- 4
Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly. Raise the heat to medium, and add the tomatoes. Season with a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to break down. Add 1 cup of water and bring to a gentle simmer. Taste for seasoning. Add salt and pepper to taste.
- 5
Before draining the pasta reserve a cup or so of the pasta cooking liquid. (You may not need the pasta cooking liquid, but reserve some just in case.) Drain the pasta. Do not rinse or shake. Immediately transfer drained pasta to the tomato sauce and stir to combine. Turn heat to low.
- 6
Check on the pine nuts. Increase the heat to medium and stir constantly until the pine nuts are toasted — do not walk away from the skillet for a second. Add them to the pasta once toasted.
- 7
Add the parmesan cheese to the pasta as well as fresh cracked pepper to taste. Taste. Season with salt to taste if necessary. Add some of the reserved pasta cooking liquid if the sauce has thickened too much — I have yet to need the reserved liquid, but I always reserve some should I need it. Add more parmesan to taste if you wish.
- 8
When the sauce is tasting seasoned to your liking, add the mozzarella and basil, stir to combine, then serve immediately. Shave more parmesan over top if you wish. Crack pepper over top if you wish as well.
Pasta with Simple Cherry Tomato Sauce
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About this Recipe
Craving a vibrant, fresh pasta dish that captures the essence of summer with minimal effort? This Pasta with Simple Cherry Tomato Sauce is your answer, delivering big flavors from readily available ingredients.
What makes this recipe truly special is its celebration of simplicity and fresh ingredients. Sweet cherry tomatoes are gently sautéed, allowing their natural juices to meld into a luscious sauce. This, combined with the delicate crunch of toasted pine nuts, the aromatic freshness of basil, and the creamy pockets of mozzarella, creates a symphony of textures and tastes that's undeniably delicious.
When you sit down to this dish, you can expect a burst of bright, sweet tomato flavor, beautifully balanced by the savory depth of Parmesan and the subtle warmth of garlic and shallot. The chosen orecchiette pasta, with its unique 'ear' shape, is perfectly designed to scoop up every bit of that delightful sauce. Small mozzarella balls melt into creamy pockets, contrasting wonderfully with the toasted pine nuts, offering a satisfying and comforting experience that feels both refined and easygoing.
This recipe is incredibly versatile. While orecchiette is a fantastic choice for its ability to cup the sauce, any short pasta you love will work well. Don't limit yourself to cherry tomatoes; the recipe notes that any ripe, juicy tomatoes you have on hand will make a delicious sauce. For a heartier meal, you can easily bulk it up with some browned hot or sweet Italian sausage. If little ones are at the table, simply omit or reduce the crushed red pepper flakes for a milder dish, and feel free to use your preferred size of mozzarella balls, from pearl-sized to diced.
This Pasta with Simple Cherry Tomato Sauce is a perfect fit for a relaxed weeknight dinner or a light, flavorful summer lunch. Serve it with an extra sprinkle of Parmesan and a fresh grind of black pepper for an authentic Italian-inspired meal.