Cherry Tomato Pasta

A quick and delicious pasta dish…

While wrapping up a busy day, the last thing I want to do is to spend too much time in the kitchen. On those days, pasta really comes to rescue me. Pasta is a very flexible ingredient and it gets along with almost anything. Just a simple seasoning or load it with meat or make it creamy and cheesy or make into a salad, pasta wouldn’t disappoint you. The other day, I had way too much cherry tomatoes in my refrigerator and I wanted to finish them up before it got spoiled. I combined cherry tomatoes and pasta, a quick and delicious vegetarian dinner was ready in no time.

Cherry Tomato Pasta

Ingredients

  • Olive oil- 1 tbsp
  • Garlic, chopped- 2 cloves
  • Shallots, large size chopped long- 5
  • Salt- to taste
  • Italian seasoning or dried oregano- 2 tsp
  • Cherry tomatoes- 1 pack or around 20 no’s
  • Tomato sauce, low sodium- 1/2 cup
  • Parsley, chopped- 2 handful
  • Pasta, cooked

Instruction

  • Cook the pasta in boiling water seasoned with salt.
  • Drain the water and keep aside, don’t keep the pasta for long time as it will dry up pretty fast.
  • Place a large non-stick cooking pan over medium heat, add olive oil.
  • Add chopped garlic and saute till it starts to turn light golden in color.
  • Add shallots and a little salt, I used large shallots that are cut thin and long.
  • Saute till shallots turn light golden in color, shallots will cook faster, don’t brown it.
  • Add Italian seasoning and combine well.
  • Add cherry tomatoes, cover and cook for a few minutes.
  • Don’t mash up the tomatoes, it should turn tender but not fully cooked.
  • Add tomato sauce, combine well and let cook for a couple of minutes.
  • Add the cooked pasta to the cherry tomato sauce, combine well.
  • Garnish with chopped parsley.
  • Serve warm.
  • If you want you could grate some parmesan cheese over the pasta while serving.

Tips:

  • Shallots give a better taste than onions.

 

Cherry Tomato Pasta
 
Ingredients
  • Olive oil- 1 tbsp
  • Garlic, chopped- 2 cloves
  • Shallots, large size chopped long- 5
  • Salt- to taste
  • Italian seasoning or dried oregano- 2 tsp
  • Cherry tomatoes- 1 pack or around 20 no's
  • Tomato sauce, low sodium- ½ cup
  • Parsley, chopped- 2 handful
  • Pasta, cooked
Instructions
  1. Cook the pasta in boiling water seasoned with salt.
  2. Drain the water and keep aside, don't keep the pasta for long time as it will dry up pretty fast.
  3. Place a large non-stick cooking pan over medium heat, add olive oil.
  4. Add chopped garlic and saute till it starts to turn light golden in color.
  5. Add shallots and a little salt, I used large shallots that are cut thin and long.
  6. Saute till shallots turn light golden in color, shallots will cook faster, don't brown it.
  7. Add Italian seasoning and combine well.
  8. Add cherry tomatoes, cover and cook for a few minutes.
  9. Don't mash up the tomatoes, it should turn tender but not fully cooked.
  10. Add tomato sauce, combine well and let cook for a couple of minutes.
  11. Add the cooked pasta to the cherry tomato sauce, combine well.
  12. Garnish with chopped parsley.
  13. Serve warm.
  14. If you want you could grate some parmesan cheese over the pasta while serving.
Notes
Shallots give a better taste than onions.

Facebook Comments

Leave A Response