Burst cherry tomato pasta recipe for a fresh dinner delight

Ingredients for Burst cherry tomato pasta

• 120 ml extra-virgin olive oil, plus more for drizzling

• 6 garlic cloves, smashed

• 1,125 g cherry tomatoes, halved (about 4 pints)

• 2 large sprigs basil, plus 30 g basil leaves, torn if large

• 5 ml crushed red pepper flakes

• 9 g kosher salt, plus more

• Pinch of sugar (optional)

• 340 g casarecce or other medium-size pasta

• 28 g Parmesan, finely grated (about 120 g), plus more for serving

How to make Burst cherry tomato pasta

1. Heat 125 ml of oil in a large, heavy pot over a low heat. Add the garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.

2. Increase the heat to medium and add the chopped tomatoes, basil sprigs, red pepper flakes, and 1½ tsp of salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes.

3. Smash some of the tomatoes with the spoon to help release their liquid, but leave some intact. Continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should remain whole), for 10–12 minutes. Taste the sauce and add sugar if it is too tart, as well as more salt if needed. Pluck out and discard the basil sprigs.

4. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

5. Drain the pasta and add it to the pot with the sauce. Cook, stirring, until the pasta is well coated, about 1 minute.

6. Remove the pot from the heat and stir in 30 g of grated Parmesan.

7. Divide the pasta among serving bowls; drizzle with a little oil. Top with additional Parmesan and the basil leaves.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.