Pasta with Burst Cherry Tomatoes
This is a popular, and simple, recipe. I added chopped shallots for a bit of a flavor boost. I used both yellow and red tomatoes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Pasta Sides
Ingredients
Scale
- 1 1/4 cup (4oz, 120gr) small pasta
- 1 cup (6oz, 180gr) cherry tomatoes
- 2 medium shallots, chopped
- 1 tbs olive oil
- 1 tbs Balsamic vinegar
- 1/4 cup (1oz, 30gr) Parmesan, grated
Instructions
- Cook pasta according to package directions. Drain
- After pasta has started cooking:
- Heat olive oil in a large skillet.
- Add shallots and sauté until tender, about 5 minutes.
- Add tomatoes and sauté until they start to split, about 5 minutes longer.
- With a spoon or potato masher smash some of the tomatoes, releasing the liquid.
- Add vinegar and pasta, stirring well to combine.
- Sprinkle with cheese, stir again, and serve.
Notes
You can skip the shallots, substitute a small onion., or 2 – 3 green onions.
The sauce is made while the pasta cooks
Nutrition
- Serving Size: 1/2 recipe
- Calories: 335
- Sugar: 6.1 g
- Sodium: 236.5 mg
- Fat: 11.4 g
- Saturated Fat: 3.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 47.2 g
- Fiber: 3.2 g
- Protein: 11.3 g
- Cholesterol: 10.8 mg
Keywords: burst cherry tomatoes, pasta sides
