Well, I don’t really have too much to say today, except that you should totally make this burst cherry tomato pasta for dinner tonight. It’ll be on the table in about 9.5 minutes, which means that you can cruise into the weekend with pretty much zero stress.
So, I know we’re heading into fall, or maybe those cozy fall vibes are in full effect where you live, but right here in NW England, we’re still half in summer, half in fall. Which is maybe a little weird since people think it rains AAAAALLLL the time here. It does not.
Okay. But back to this pasta. It’s super simple. Because sometimes we need and want super simple Friday nights. But they gotta be 100% delicious. I know you probably want a list of these 5 ingredients you’re gonna need, but chances are you already gottem. Like olive oil ✔️, tomatoes ✔️, pasta ✔️, chicken or vegetable broth ✔️.
Technically its a few more ingredients but I figure I can have the olive oil and garlic for free, right?!
I don’t often sauce my cherry tomatoes. Normally I just eat them straight with salt or potentially roast them with a little garlic oil. But to actually sauce them… well, I never normally do that. So the trick to this sauce is to get the whole cherry tomato gems in a pan… cast iron if you’ve got it. If you don’t no big deal. But here’s the secret. At this stage, you skip the oil. We want little charred bits of smoky flavour on these tomatoes. If you put the oil in the pan, it acts as a lubricant between the pan and the tomato and you won’t be able to get the pan hot enough to get those little charr marks anyway without burning the oil.
But because late season cherry tomatoes are so sweet and so juicy this sauce cooks in about 10 minutes. It’s the prefect emergency sauce recipe for this time of year. If you happen to be one of these people that has a backyard stacked with tomato plants dripping with cherry tomatoes, then this is your world right here.
And that’s about all there is to say about burst cherry tomato pasta. No tips and tricks necessary. No special notes on how to get it just right and no other info needed. Just straight up cherry tomatoes and some pasta. Oh and goat’s cheese. Always goat’s cheese.
5 Ingredient Burst Cherry Tomato Pasta
- 1 punnet mixed cherry tomatoes
- 2 cloves garlic minced
- 250 ml 1 cup chicken or vegetable broth
- 3 cups cooked pasta
- 2 Tbsp olive oil
- Goat’s cheese
- Place the cherry tomatoes in a medium sauce pan over a high heat until the tomatoes are charred and bursting.
- Add the garlic cloves and mix for a minute until the garlic starts to go golden.
- Add the broth and bring to a simmer. Reduce the liquid until you’ve reached your desired consistency.
- Drizzle the olive oil into the sauce and add some fresh basil leaves.
- Season with salt and pepper and toss with the pasta.
- Top with the crumbled goat’s cheese and more basil leaves.
- Makes 2 servings.