thepioneerwoman
Cherry Tomato Pasta
This weeknight burst cherry tomato pasta recipe has garlic, basil, parmesan, and creamy ricotta. It's fresh, flavorful, and ready in under 30 minutes.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving 1 cup of the pasta water.
2
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes and cook until fragrant, about ⏱️ 1 minute. Stir in the tomato paste and cook until thickened and slightly darkened, about ⏱️ 2 minutes. Stir in the tomatoes, salt, and black pepper and cook until the tomatoes start to turn golden and are beginning to burst, 3 to ⏱️ 5 minutes. Stir in the chicken broth and simmer until the tomatoes burst and become saucy, 5 to ⏱️ 7 minutes.
3
Add the pasta, basil, parmesan, and ½ cup of the reserved pasta water to the skillet and toss to combine. Splash in more pasta water, a tablespoon at a time, as needed to loosen the sauce.
4
Serve the pasta dolloped with ricotta and topped with more basil and parmesan.
Nutrition Facts
calories
712 Calories
fat Content
23 g
fiber Content
7 g
sugar Content
11 g
sodium Content
540 mg
protein Content
26 g
trans Fat Content
0 g
cholesterol Content
25 mg
carbohydrate Content
94 g
saturated Fat Content
6 g
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