30 Minute Sun-Kissed Cherry Tomato Pasta
Sweet cherry tomatoes blistered with garlic and a hint of lemon, tossed with pasta and parmesan — a bright, 30-minute weeknight dinner straight from Mawma’s kitchen.
Servings: 4 servings
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
Calories: 508kcal | Carbohydrates: 50g | Protein: 11g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 4mg | Sodium: 1643mg | Potassium: 454mg | Fiber: 3g | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 34mg | Calcium: 118mg | Iron: 2mg