Get ready for the quickest, easiest pasta sauce you ever made...completely from scratch! Cherry tomato pasta is packed with bursts of juicy tomato sweetness. This dish tastes like it came from a restaurant, but can be whipped up at home in about 25 minutes!
- 10 ounces dried capellini pasta (or pasta of choice)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 3 pints cherry tomatoes
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt, plus more to taste
- Pinch red pepper flakes, or to taste
- 1 tablespoon tomato paste
- Black pepper, to taste
- ½ cup fresh basil, roughly chopped
-
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander when done.
-
While the pasta cooks, place the olive oil into a medium skillet over medium heat. Give the oil a minute to heat up.
-
Once the oil begins to shimmer, add the garlic. Sauté the garlic for about 1 minute, until it become very fragrant.
-
Add the cherry tomatoes, balsamic vinegar, salt and red pepper flakes. Bring the liquid to a simmer.
-
Cook the mixture for 10 to 15 minutes, stirring occasionally. As the tomatoes begin to burst you can start mashing them with the back of a spoon, or use a fork or tomato masher. (see Note)
-
Stir in the tomato paste and continue simmering the sauce for about 1 minute.
-
Remove the skillet from heat. Season with additional salt if desired, as well as some black pepper to taste. Adjust any other seasonings to taste. Stir in the basil until it wilts.
-
Add the pasta to the sauce and gently combine everything with a large fork.
-
Divide onto plates and serve.
If you like a chunkier sauce with more whole tomatoes, cook the sauce more briefly and keep the mashing to a minimum. For a smoother, saucier sauce, cook it longer and mash the tomatoes well.