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Burst Cherry Tomato Pasta (For the Pastina People) 🍝
If you found me through the tomato pastina, you already know I will turn tomatoes into a sauce any chance I get. This is the grown-up cousin: whole cherry tomatoes cooked down slow in good olive oil and garlic until they burst and go jammy and a little sweet. My mom Antonietta always said a good tomato sauce just needs patience and a little more salt than you think, and she was right, as usual. Finish it with lemon and a snowfall of parmesan and it tastes like the middle of summer, even on a Tuesday.
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Ingredients
- 1/2 lb penne rigatoni, spaghetti or bucatini
- 1/2 cup olive oil
- 1/2 white or yellow onion finely diced
- 4 large garlic cloves thinly sliced
- 1/2 tsp red pepper flakes
- 16 oz cherry tomatoes on the vine
- 1 tbsp fish sauce optional, adds so much flavor
- 1 cup pasta water
- 1/4 cup parsley freshly chopped
- 1 tbsp fresh lemon juice
- 1 tsp salt more to taste
- 1 tsp pepper
- 1/4 cup parmesan cheese
Instructions
- Bring a large pot of water to a boil. Once boiling, generously salt the water (1-2 tsp of kosher salt for every 8 cups of water).
- Meanwhile, in a large skillet over medium-low heat, heat olive oil. Add onions with a sprinkle of salt and cook until softened, about 3-4 minutes. Then add garlic and red pepper flakes and cook for another 1 minute.
- Add cherry tomatoes, fish sauce (if using), 1/4 tsp salt and 1/4 tsp pepper. Increase the heat to medium and cook, allowing tomatoes to burst open and create a jam-like sauce. Once the tomatoes are softened, you can smash some of them to release their juices. Turn off the heat.
- Add the pasta to the boiling water and cook until al dente (1 minute before the package says it’s done). Reserve 1 cup of pasta water before draining, then add pasta directly into the skillet.
- Turn the heat back on to medium and add pasta water. Stir until combined. Turn off the heat and add parsley, lemon juice, and parmesan cheese. Toss again to combine.
- Taste for salt if needed and top with more cheese, pepper, or red pepper flakes and enjoy!
Nutrition
Tips for Making This Recipe
- Let the cherry tomatoes cook until they burst and start to break down. That is what builds the jammy, sun-kissed sauce.
- Slice the garlic thin and cook it gently in the olive oil so it turns sweet and golden instead of bitter.
- Reserve a full cup of pasta water. That starchy liquid is what pulls the oil and tomatoes into a silky sauce.
- The fish sauce is optional, but a small splash adds a deep, savory backbone you cannot quite place. It does not taste fishy, I promise.
- Finish off the heat with lemon, fresh parsley, and parmesan so the flavors stay bright.
Frequently Asked Questions
Do I have to use fish sauce?
What pasta shape is best?
Can I use regular tomatoes instead of cherry?
How do I store leftovers?
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Shop What I Used
A few of the kitchen tools and ingredients I reached for. As an Amazon Associate I earn from qualifying purchases.
