Cherry Tomato Pasta
  • 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
  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.
Shallots give a better taste than onions.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at