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  • Writer's pictureNicole Kuhn

Pasta With 15 Minute Burst Cherry Tomato Sauce

Updated: Jul 15, 2020

You guys might not know this, but I love to garden- specifically, vegetables and herbs. Now that we are nearing summer, my cherry tomato plant is taking off, and I am finding myself with an abundance of them. When I can't keep up with the production, I wash them and store them in a freezer bag to save them for later use.

On the off days when I can resist popping them into my mouth as soon as I pick them, I love to make this pasta recipe. It's so refreshing with the ripe tomatoes- and let me just say that no store bought container of cherry tomatoes can compete with ones right off the bush. This recipe is quick and rewarding.




COOK: 20 min. YIELD: 4-6 servings



  • 1 pound pasta

  • Kosher salt

  • 1/2 cup olive oil

  • 2 large garlic cloves, finely chopped

  • 3 pints cherry tomatoes

  • 1/2 teaspoon freshly ground black pepper

  • Pinch of sugar

  • 1-2 tsp. red pepper flakes

  • 1 cup coarsely chopped fresh basil

  • Freshly grated Parmesan (for serving)


  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high.

  • Add garlic, then tomatoes, pepper, sugar, red pepper flakes, and 1 tsp. salt.

  • Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, about 6–8 minutes.

  • Toss pasta with tomato sauce and basil.

  • Top with parmesan and serve. Enjoy!

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1 comentario

Vicki Jamison
Vicki Jamison
24 abr 2020

Gotta try this!!!

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