The Pioneer Woman Tasty Kitchen
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Burst Sun Gold Tomato Pasta

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Level: Easy

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Description

A luscious and quick tomato sauce made from sweet cherry tomatoes and garlic, cooked down with al dente pasta until thick and delicious.

Ingredients

  • 1 pint Cherry Tomatoes
  • 8 ounces, weight Uncooked Dry Spaghetti
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 3 cloves Garlic
  • Salt And Pepper
  • Red Pepper Flakes, to taste
  • Fresh Basil And Parmesan Cheese, To Serve

Preparation

Clean cherry tomatoes and remove stems. Set a large pot of water to boil for pasta. Heat a large skillet over medium heat.

While pasta water is boiling, add olive oil and butter to the skillet and stir in garlic and cherry tomatoes. Let the tomatoes cook for a few minutes undisturbed; they will bubble and blister and pop. Gently press on them with the back of a wooden spoon to release their juices. Add salt, pepper, and red pepper flakes to taste.

Cover tomatoes and turn heat down to low. Cook for about 10 minutes and remove from heat until your pasta is cooked to al dente.

Once pasta is just slightly undercooked, remove from water (do not discard water) and combine with the tomatoes. Turn heat up to medium-high. Stir everything together and bring to a boil. Add a couple spoonfuls of reserved pasta water if it starts to get too thick.

Portion into bowls and serve with a freshly grated Parmesan, more fresh pepper and basil. Enjoy!

One Comment

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Dan on 11.17.2017

I make a similar dish all the time and love it. It is easy and tasty. The only thing I do differently is that I slice the cherry tomatoes before putting them in with the oil. It allows for more tomato coverage and for people to get tomatoes in more bites.

When I need to save a few minutes, sometimes I just throw the cut cherry tomatoes and other ingredients on the warm pasta directly just after it comes out of the water, toss it, and let it sit for about a minute to heat the tomatoes. It is not quite as good that way, but I get one less pot dirty.

It was actually this particular dish (and tomato salads) that caused me to invent the Slice-X so that I could slice all the cherry tomatoes faster. I’ll be launching the Slice-X on Kickstarter right after the holidays in case you’d like to support it. http://www.slice-x.co. It saves time on a dish like this, but half the reason I use it is because it is so fun/satisfying to cut a half dozen cherry tomatoes at once.

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