Description
This cherry tomato pasta is loaded with flavor from juicy tomatoes, sweet basil, and the aroma of garlic. The tomatoes burst and soften while cooking on the stovetop, which creates the most luscious and tangy sauce.
Ingredients
Units
Scale
- 1lb capellini pasta (Note 1)
- 1/4 cup extra-virgin olive oil
- 1 shallot, peeled and finely chopped
- 2 pints cherry tomatoes, halved (Note 2)
- 3 garlic cloves, minced
- A pinch of red pepper flakes (optional)
- 2 tablespoons sun-dried tomatoes, finely chopped
- 1 cup baby spinach, chopped
- 1 cup fresh basil, cut into thin ribbons (chiffonade)
- 1/4 cup Parmigiano-Reggiano, freshly grated (plus more for serving)
- Sea salt
Instructions
- Prepare the sauce. Heat up the olive oil in a large deep skillet or saucepan over medium-low heat. Once the oil is hot, add the shallot and cook gently until it becomes translucent, about 5-8 minutes.
- Add the cherry tomatoes and let cook until soft, about 5 minutes, stirring occasionally.
- Meanwhile, cook the pasta. Bring a large pot of salted water to a rolling boil over high heat. Cook the pasta until al dente. Drain pasta, reserving 1/2 cup of the pasta water, and transfer to a large bowl. Toss with a little olive oil to prevent the noodles from sticking. DO NOT rinse the cooked pasta because the starch from the pasta will help the sauce stick to it.
- Finish the sauce. Add the garlic, sun-dried tomatoes, red pepper flakes (if using), and a large pinch of salt and let cook for another 5 minutes, until the tomatoes break down and release their juices.
- Add the spinach and cook for a few more minutes until the spinach is slightly wilted.
- Remove from the heat and add the cooked pasta, fresh basil, and parmesan cheese. Add some of the pasta water if the pasta seems too dry. Toss and season the pasta with freshly ground black pepper. Serve with extra parmesan cheese if desired.
Notes
- You can use spaghetti, angel hair, bucatini, or any pasta shape you prefer.
- You can use grape tomatoes or a rainbow mix of cherry tomatoes if you prefer.
- Keep it vegan: Omit the parmesan cheese or use dairy-free parmesan cheese.
- Keep it gluten-free: Use gluten-free pasta.
- Nutrition information is a rough estimate based on 5 servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 192
- Sugar: 1.45g
- Sodium: 192mg
- Fat: 6.82g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4.69g
- Cholesterol: 8mg