Pasta with yellow cherry tomatoes, a tasty and super quick sauce to prepare, different from the usual tomato and basil sauce, a fresh, colorful summer recipe that everyone will love. I prepared this first course using a soffritto mix that I already had ready and some fresh egg lasagna I had in the fridge, which I cut into pieces like maltagliati. Of course, you can use any type of pasta. You can find this particular yellow tomato, similar to cherry or Piccadilly tomatoes, at greengrocers, in supermarkets, and in my case, in my husband’s garden. That’s right…he grew a lot of them this year, and I even made pesto with yellow cherry tomatoes, basil, and almonds, and by the end of the season, I still have plenty. I recommend trying this very simple pasta with yellow cherry tomatoes, and if you grate some salted ricotta or parmesan over it before serving, it will be even better. Oh…if by any chance a red one sneaks into the pan while you’re cooking the tomatoes, it will be fine too!
See you in the next recipe!!!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients: pasta with yellow cherry tomatoes
- 18 oz yellow cherry tomatoes
- 10.5 oz egg lasagna (or other type of pasta)
- 3 tbsp olive oil
- 1.75 oz soffritto mix
- to taste salt
- to taste pepper
- A few leaves basil
Tools
- 1 Pan
- 1 Food Mill
Recipe: pasta with yellow cherry tomatoes
Wash the yellow cherry tomatoes well; I recommend using those that are quite ripe.
In a pan, sauté a little soffritto with 3 tablespoons of olive oil, then add the yellow cherry tomatoes.
Cook over medium heat for about 15 minutes or until the tomatoes have softened well and started to make juice, stirring occasionally during cooking.
Transfer all the tomatoes to the food mill and turn until only the skins are left.
Put the obtained puree back in the pan where you cooked the tomatoes previously, add salt, pepper, and a few basil leaves, and let it flavor by cooking for another 5-10 minutes.
Meanwhile, cook the chosen pasta in plenty of salted boiling water for the cooking time indicated on the package (I used fresh lasagna that I cut into irregular pieces like maltagliati with scissors), drain, pour into the pan, and toss for a few minutes with the sauce before serving.
Delicious, fresh, quick, and with few ingredients, pasta with yellow cherry tomato sauce is a recipe you will make often, I’m sure! It is served hot, accompanied by a grating of salted ricotta or simply with parmesan cheese. Enjoy your meal!
Storage and Tips
Storage: If you prepare too much sauce, you can store it in the fridge for a few days in a container with a lid.
Tips: Before serving the dish, I recommend a generous grating of salted ricotta or parmesan cheese.
Storage: If you prepare too much sauce, you can store it in the fridge for a few days in a container with a lid.
Tips: Before serving the dish, I recommend a generous grating of salted ricotta or parmesan cheese.
FAQ
Can I make it with red cherry tomatoes too?
Sure, you can use the same procedure with red cherry tomatoes, although the sauce’s flavor will vary slightly.
What type of pasta is most suitable?
The yellow cherry tomato sauce goes well with any type of pasta, preferably short pasta.
