Burst Tomato Pasta
With a couple pints of tomatoes, garlic, olive oil & Parmesan, you can make this easy burst cherry tomato pasta for a quick weeknight dinner.
Ingredients
- 8 ouncesspaghetti
- ¼ cupolive oil plus more for pasta
- 2 pintscherry tomatoes
- 3garlic cloves, (thinly sliced)
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 ounceshaved parmesan
- chopped basil, parsley or chives
Directions
- 1
Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain and toss with a splash of olive oil in a bowl to prevent the pasta from sticking together.
- 2
Heat 1/4 cup olive oil in a large skillet over medium heat. Add the tomatoes and stir them around frequently. After 3-4 minutes, the skin of some of the tomatoes will start to split. Use the back of a wooden spoon or a potato masher to carefully press them down, helping them burst.
- 3
Add the garlic, red pepper flakes, salt and pepper to the skillet, and continue cooking for a few more minutes until the tomatoes turn a bit saucy but are still very chunky.
- 4
Stir in the pasta coating it in the tomatoes.
- 5
Fold in the Parmesan cheese.
- 6
Divide into serving plates or bowls and top with chopped fresh herbs.