Cherry Tomato Pasta is a delightful and vibrant dish that perfectly captures the essence of summer. Bursting with flavor and freshness, it combines juicy cherry tomatoes with al dente pasta in a simple yet satisfying one-pot preparation.
Ingredients
Scale:
12 ounces pasta (penne or fusilli work well)
1 teaspoon salt
2 tablespoons olive oil (extra virgin)
1 ½ cups cherry tomatoes, halved
4 cloves garlic, minced
4 cups vegetable broth
½ cup heavy cream (optional)
1 cup fresh basil leaves, torn
½ cup grated Parmesan cheese
Freshly ground black pepper, to taste
Instructions
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Add the halved cherry tomatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Stir in the salt, then add the pasta to the pot, followed by the vegetable broth. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer for about 10-12 minutes, stirring occasionally.
If using, stir in the heavy cream at this stage for a creamy texture. Cook for an additional 2-3 minutes to heat through.
Remove the pot from the heat and fold in the fresh basil. Adjust seasoning with salt and pepper as desired.
Serve hot, topped with grated Parmesan cheese and additional basil if desired.
