Bust through dinner boredom with this delicious cherry tomato pasta! It’s made with juicy cherry tomatoes simmered in a simple white wine, onion and garlic sauce mixed into gluten free pasta and tossed with lemony-basil marinated mozzarella.
⭐What’s Good⭐
- Easy to Make: Altogether this is super simple recipe made with basic ingredients and equipment. You don’t even need to chop up the tomatoes. Throw in whole cherry tomatoes and let the heat do the work.
- Garlicky–Tomato & Wine Sauce: Sweet, sour, savory – though it’s made up of simple ingredients, the end result is a mouth-watering, well-rounded, flavorful sauce.
- Herby Mozzarella: Creamy, herby, bright – every bite is absolutely bursting with so much flavor!
Cherry Tomato Pasta Recipe Steps
In bite-sized steps:
- The Cheese: combine olive oil, fresh basil leaves (sliced), chili, lemon juice, salt and pepper then set aside to marinate will you prep everything else.
- The Pasta: Boil in a large pot of water until al dente.
- Save a bit of the starchy pasta water to add the to tomato sauce!
- The Sauce: Sauté aromatics, then whole cherry tomatoes, then simmer in wine. Add the reserved pasta water to create a silkier consistency.
- Add Pasta: When you’re ready, stir in the cooked pasta until well combined.
- Add Cheese: Add the marinated cheese right away or wait about 10 minutes for the pasta to cool slightly to maintain the shape.
Add or Swap
- Tomatoes: Grape tomatoes aren’t quite as sweet as cherry tomatoes, but still a good substitute here. Any tomato variety will work here – just use the same amount by weight.
- Fresh Herbs: Add to or completely swap out the fresh parsley or mint.
- Fresh Produce: Mix in fresh spinach or arugula.
- Pasta: Use your favorite pasta here. Fussilli and penne are great options if you like a tubular pasta. You also can’t go wrong with angel hair or spaghetti pasta.
More Easy Recipes with Summer Produce
- Baked Italian Chicken With Cherry Tomatoes
- Lemon Zucchini Pasta With Garlic Chili Breadcrumbs
- Strawberry Feta Salad With Candied Hazelnuts
- Tomato Arugula Salad With Walnuts
- Greek Salad With Chickpeas
Enjoy!
Let me know if you try this Cherry Tomato Pasta! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Recipe
Burst Cherry Tomato Pasta with Herby Mozzarella
Yield:
5 servings
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Juicy cherry tomatoes simmered in a simple white wine, onion and garlic sauce mixed into gluten free pasta with lemony-basil marinated mozzarella.
Ingredients
- 4 tbsp extra virgin olive oil, divided (60 ml)
- 2 tbsp lemon juice (30 ml)
- 1 cup fresh basil, thinly sliced, divided
- 1 red or green chili, finely chopped
- 1 tsp salt, divided plus more to taste
- 1/2 tsp black pepper
- 8 oz fresh mozzarella pearls or a large ball torn into small pieces
- 10 oz dry gluten free pasta
- 1/2 cup white onion or shallot, diced
- 3 cloves of garlic, minced
- 2 pints fresh cherry tomatoes (4 cups or 600g)
- 1 tsp sugar, optional*
- 1/2 cup dry white wine (120ml)
- Optional Additions: red pepper flakes, shaved parmesan cheese or more fresh herbs
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- In a medium bowl combine 3 tbsp olive oil, lemon juice, half the basil, chili pepper, 1/2 tsp salt and pepper. Add mozzarella and mix until the balls are fully coated. Set aside.
- Bring a large pot of salted water to a boil and cook pasta until al dente, according to package instructions. Drain pasta and set aside until needed.
- Place a large skillet over a medium heat. Add 1 tbsp olive oil, onion, garlic and 1/2 tsp salt to the pan. Sauté 3-4 minutes to soften, stir often.
- Add cherry tomatoes and sugar (if using). Cook another couple of minutes then add the wine. Continue to cook, stirring every so often for about 8-10 minutes until most the tomatoes have burst.
- Remove the skillet from the heat. Stir in the cooked pasta. If you don't want the cheese to melt on contact, let the mixture cool for about 5-10 minutes.
- Stir in the mozzarella and remaining basil. Toss well to combine then taste and season with more salt and pepper as needed. Stir in any additional herbs, parmesan etc if desired and enjoy.
Notes
- Pasta: Feel free to use your favorite type of pasta here.
- White wine: use a dry white wine, like Sauvignon Blanc or Pinot Grigio.
- Sugar: Tomatoes can vary in sweetness/tartness depending on season, growing conditions etc. A pinch of sugar can help tone down overly acidic tomatoes. You can omit the sugar, but it the sauce feels too tart, consider adding some at the end.
- Make sure to use a non-reactive utensils and skillet (stainless steel, ceramic, enamel coated).
Nutrition Information
Yield: 5
Serving Size:
1 Calories: 490Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 24mgSodium: 618mgCarbohydrates: 52gFiber: 2gSugar: 4gProtein: 14gThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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