SUPER QUICK CHERRY TOMATO PASTA Today I am offering you a recipe for a first course with disarming simplicity and extremely tasty, a dish based on cherry tomatoes with pasta that we will make at home in a few simple steps. To make this recipe, I preferred to make large cavatelli, you can have fun with different shapes that you prefer, I assure you that in any case the result will be a success! But now follow me to the stove, I’ll explain how to prepare the cherry tomato pasta!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 504.36 (Kcal)
- Carbohydrates 78.54 (g) of which sugars 4.51 (g)
- Proteins 19.00 (g)
- Fat 15.92 (g) of which saturated 4.26 (g)of which unsaturated 2.70 (g)
- Fibers 1.22 (g)
- Sodium 377.83 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people for the super quick cherry tomato pasta
- 14.1 oz semolina
- 7.1 oz tomato purée
- 4 tbsps extra virgin olive oil
- 1 clove garlic
- 20 cherry tomatoes (approximately)
- to taste salt
- 3 leaves basil
- to taste grated parmesan cheese
Useful tools to prepare the super quick cherry tomato pasta
- 1 Pan
- 1 Slotted Spoon
Preparation of the super quick cherry tomato pasta
The first operation to do will be to prepare the pasta: mix the semolina with the tomato purée and knead until you get a smooth and soft dough but not sticky. If you have a stand mixer, you can do this operation directly in the bowl, and it will take a couple of minutes, if you knead by hand, it will take a little more time.
To prepare my recipe, I made slightly larger cavatelli than usual; I rolled out the dough to create a rope and then divided it into small pieces with the knife blade, shaping each to make cavatelli. You can also roll out the dough to make tagliatelle, maltagliati—let your imagination run wild!
Let the pasta rest on a tray dusted with semolina, and in the meantime, we prepare the sauce.
In a large pan like this, add the oil and garlic, sauté quickly, then add the washed, dried, and halved cherry tomatoes to the pan.
Cover well and cook on high heat, stirring occasionally. Over time, you will see that the cherry tomatoes release their juice; let it reduce, then season with salt, add basil, and turn off the heat.
Drop the pasta into abundant boiling salted water; the cooking times will vary depending on the shape you decide to make. For my cavatelli, it took about 4 minutes after the water started boiling again.
With the help of a slotted spoon, transfer the pasta into the pan with the cherry tomatoes, turn the heat on high and toss the pasta with plenty of grated parmesan cheese, and… enjoy your meal!
Frequently Asked Questions:
Here you will find a series of questions related to the recipe, if you have doubts, take a look, and if you don’t find what you’re looking for, don’t hesitate to write to me!
How far in advance can I prepare the pasta?
You can prepare it even the day before and let it rest in a cool place, well covered, making sure to turn it a couple of times throughout the day.
What type of cherry tomatoes should I use?
I used cherry tomatoes, which I find perfect for this type of preparation. You can also use other varieties; it’s important that they are not too large and are very juicy.
What if there are leftovers?
My dear friends… if you have any of this pasta left, you’ve hit the jackpot… Do you know why? Because this pasta, warmed up in a small pan, creates an irresistible crust!
