Pasta with cherry tomatoes and Philadelphia is a first course that is simple but tasty and super creamy; it’s prepared in a short time and with very few ingredients. Pasta with Philadelphia and cherry tomatoes is a perfect dish if you are in a hurry and don’t have much time to dedicate to cooking. Pasta with Philadelphia and cherry tomatoes is also excellent if you have guests for lunch or dinner — it’s very tasty and won’t take much of your time with your guests. I also recommend trying PUMPKIN AND PHILADELPHIA PASTA, ZUCCHINI AND PHILADELPHIA PASTA and Mushroom and Philadelphia Pasta. Now let’s see how to make pasta with cherry tomatoes and Philadelphia — if you try it, let me know. Barbara

I also recommend trying:

Difficulty: Very easy
Cost: Inexpensive
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian

Ingredients to prepare pasta with cherry tomatoes and Philadelphia

1 1/3 cups cherry tomatoes
1 clove garlic
4.6 oz cream cheese (spreadable) (type Philadelphia)
to taste salt
1/4 cup tomato passata
10.6 oz pasta
to taste chives (or chopped parsley)

How to prepare pasta with cherry tomatoes and Philadelphia

Let’s start preparing the pasta: pour water into a pot, place it on the heat and bring to a boil. As soon as it starts boiling, add salt and pour in the pasta; cook according to the time indicated on the package and in any case until al dente.
Peel the garlic and cut it in half, pour extra virgin olive oil into a pan and add the garlic.
Wash the cherry tomatoes and cut them in half.
Add the cherry tomatoes to the pan, place over heat and cook for a few minutes.
Add the tomato passata and some of the pasta cooking water; cook for 3 to 4 minutes.
Add the cream cheese and additional pasta cooking water so the cheese melts.
Remove the garlic from the sauce and add the cooked pasta.
Toss well and add chives or a sprinkle of chopped parsley.
Serve the pasta hot and freshly prepared