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Strawberry Tomato and Basil Pasta
Strawberry tomatoes are the little pointed ones that come on the vine, and when they are in season they are so sweet you barely need to do anything to them. Here they get blistered in olive oil and garlic until they slump, then tossed with casarecce, butter, basil, and a shower of parmesan.
This is the pasta I make when the counter is full of tomatoes and I do not feel like cooking. It is barely a recipe, which is exactly why it works.
Servings: 4
Calories: 533kcal
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Equipment
- Caraway Nonstick Ceramic Sauté Pan with Lid (4.5 qt, 12″)
Ingredients
- 12 oz casarecce pasta or any short pasta, reserving 1 cup pasta water
- 2 cups strawberry tomatoes on the vine halved
- 4 cloves garlic thinly sliced
- 4 tbsp olive oil
- 1/2 cup fresh basil leaves torn
- Salt to taste
- Black pepper to taste
- 1/4 tsp red pepper flakes optional
- 1/4-1/2 cup Parmesan cheese grated
- 2 tbsp butter
Instructions
- Cook the Pasta: Fill your pot with water, add a generous pinch of salt and bring to a boil. Add casarecce pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- Prepare the Sauce Base: While pasta cooks, heat 4 tbsp olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté for 1-2 minutes until fragrant but not browned. Add halved strawberry tomatoes to the skillet. Cook 5-7 minutes, stirring occasionally, until tomatoes soften and release their juices. Season with a pinch of salt, black pepper, and red pepper flakes (optional) to taste.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the tomatoes. Toss well to coat, adding a splash of reserved pasta water if needed to create a silky sauce. Remove from heat and stir in torn basil leaves, parmesan cheese, and butter. Serve and enjoy!
Nutrition
Calories: 533kcal | Carbohydrates: 68g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 161mg | Potassium: 383mg | Fiber: 3g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 18mg | Calcium: 113mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Use the ripest tomatoes you can find. Sweetness is doing most of the work here.
- Blister them undisturbed for a minute before stirring so they get some color.
- Press a few against the pan to release their juice and build an instant sauce.
- Butter goes in off the heat with a splash of pasta water for a glossy finish.
- Tear the basil rather than chopping it so it does not bruise and darken.
Frequently Asked Questions
What are strawberry tomatoes?
A small, sweet, slightly pointed vine tomato. Cherry or grape tomatoes work if you cannot find them.
What pasta shape is best?
Casarecce holds the tomato juices nicely, but penne, rigatoni, or shells all work.
Can I add protein?
Yes. Grilled chicken, shrimp, or a spoonful of ricotta all fit without changing the character.
Why is my sauce watery?
Let the tomatoes cook down a bit longer, and finish with butter and pasta water off the heat to bring it together.
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