This blistered tomato sauce comes together in less than 15 minutes and makes the most out of fresh cherry tomatoes and herbs to create a light, summer pasta dish! It’s great for a simple healthy weeknight dinner or a weekday work lunch.
Making Tomato Sauce from Scratch
Making a basic, dairy free pasta sauce is surprisingly easy. Once you try it, you’ll never again have to make a last-minute grocery run on pasta night. This Blistered Tomato pasta relies on a few common pantry staples and a pint of cherry tomatoes, making it easy to whip up even on a busy weeknight.
The best part of a pantry pasta? Your don’t even have to make a last minute grocery haul to fix up an easy, delicious meal the whole group with love! This one-pot pasta uses ingredients you probably already have in your pantry!
Seasonal vegetables and fruits are great because I always come up with so many ways to use that one vegetable that my mom grew too much of. So, before all the yummy, sweet cherry tomatoes go out of season here’s a fresh, simple pasta recipe. When I say this recipe is simple, it is seriously SO. SIMPLE.
The key to this Blistered Tomato Pasta is cooking the cherry tomatoes on low until they blister and get super soft. Then, when you press down on them, all the flavor will “burst” out. The natural sweetness of cherry tomatoes pairs so well with the humble salt, pepper and parmesan.
Ingredients
- 4 oz pasta
- 1.5 tbsp olive oil
- 2 garlic cloves minced
- 1 pint cherry tomatoes
- 2 tbsp parmesan or pecorino cheese
- 1/4 tsp salt
- 2 tsp black pepper
- 1 handful Basil chiffonade
Blistered Cherry Tomato Pasta
- Total Time: 15 minutes
- Yield: 2 Bowls 1x
- Diet: Vegetarian
Description
Ingredients
- 4 oz pasta
- 1.5 tbsp olive oil
- 2 garlic cloves minced
- 1 pint cherry tomatoes
- 2 tbsp parmesan or pecorino cheese
- 1/4 tsp salt
- 2 tsp black pepper
- 1 handful Basil chiffonade
Instructions
- In a pot, bring water to a boil and salt generously. Add the pasta and boil to al dente. Drain and save the pasta water.
- In a large saucepan, heat the oil. Add the garlic and sauté until fragrant. Add tomatoes, black pepper and salt. Cook for 4-5 minutes, stirring occasionally. Once the tomatoes are “blistered” and the juices are coming out of them, add a splash of pasta water.
- Add the pasta and stir until well combined. Finish with basil and parmesan.
This was the first time I ever blistered tomatoes but I decided to trust Ramya’s recipe and just went with it! It turned out amazing and it’s become something I crave so often
Glad I didn’t let you down!
★★★★★