Pasta with Burst Cherry Tomatoes

Pasta with 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.


  • 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


  • 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.


You can skip the shallots, substitute a small onion., or 2 – 3 green onions.
The sauce is made while the pasta cooks


Keywords: burst cherry tomatoes, pasta sides

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