For more simple 15 minute pasta recipes check this out
most people think if you want a quick pasta dinner you have to use some type of store-bought pasta sauce but in the time it takes to cook a bag of pasta you can make an amazing fresh tomato sauce the key is using cherry tomatoes because they are pre-loaded with instant flavor get a pan on a medium Heat a good bit of olive oil diced onion after about two minutes add some garlic a little bit of salt and keep stirring that’s what your base should look like now add your Tomatoes pop a lid on there once those skins start to split just like that go in with a Masher to create your sauce now just let that reduce until your pasta is ready add your Al Dente pasta let the noodles absorb that sauce finally some parm and some parsley and mix now that’s a creamy transformation that’s a 15 minute dinner that’s going to crush any store-bought sauce
42 Comments
Cherry Tomato Pasta Recipe:
Ingredients:
– 1 bag of pasta
– 3 tablespoons of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 2 pint of cherry tomatoes
– 1/4 cup of grated palm
– 1/4 cup of chopped parsley
Instructions:
1. Start by cooking your pasta according to the directions on the bag.
2. To another pot, drizzle in 3 tablespoons of olive oil and 1 chopped onion. Cook until soft (about 2 minutes).
3. Add in a pinch of salt and minced garlic. Cook for another minute.
4. Add in the cherry tomatoes. Cover with a lid and cook for another 2-3 minutes or until the tomato skin splits.
5. Get a potato masher and mash the tomatoes until they break down and release their juices.
6. Let the sauce reduce for a minute before you add in your cooked pasta.
7. Toss to coat the pasta in the sauce, then add in the grated parm and parsley. Give it one more mix and enjoy while hot!
Tomato skins … no no .
Tomato paste, pasta water. Maybe butter or cream if dairy isnāt an issue. Oh and pepper.
Donāt get many pasta sauces with seeds and tomatoes skins
Where is the sauce?
Amzing. Thanks!
Jesus dude this looks amazing and simple. Added to the list
Do you have to have onions? š§
First I have to find out if itās approved by @lionfield ?
Finally, I love the tomato skins!!!
Can you use cherry tomatoes, frozen whole from last year ?
For anyone who has tried this, how acidic does it taste? Does the cheese actually make it thicker? Iām sure once it cools down a little it will thicken some. Thanks!
At least store bought sauce is made from peeled tomatoes unlike this one.
Why does everyone use oliver oil. Somrtimed i find it to be a hurdle.š
Not many tomatoesā¦ I doubt thereās much flavour thereā¦
According to this recipe, wouldnt the garlic be burned by cooking it so long with the tomatoes?
Add roasted beast and charots puree to thicken
I despise a sauce loaded with tough tomato skins. Always have to be peeled first.
Noodles ???? LoL šššš
this is really good and so much better, but the difference is price is big as much as better as it is
Fresh basil?!? ā¤ Oh yeah š That would complete it for me !!
Bro look's like NPS
Making this for dinner tonight! Woohoo!!
Yeah but if your cooking for large family? And u just got home from work? Lol
Made this tonight, was epic
I dunno, man. You're gonna have a very thin watery, sauce doing it like that.
Not a lot of flavor there, sorry. Not thinking this is quick, either.
No thanks
Man wait for ur tomatoes to separate from the oil this is not cooked
I really like that style of masher. It's better for potatoes than the flat thing with the holes (especially those plastic ones), and it's versatile for other applications. If I'm making banana bread, guacamole or apple butter, that's my guy. Not so great for refried beans, but that's why your best investment as a fledgling home cook is an oversized utensil bucket. Something you can grow into as you fortify your arsenal. If you can't fit three single-serving soup cans into it, it's too small.
(It took a great deal of pondering to come up with the three soup cans. I was thinking of going with ten bananas, but who has ten bananas at home? That's way too many bananas to have all at once. You're on the clock with that commitment. Unless you're keeping them chilled for banana bread.)
Yumm!
You need salt and seasoning numpty
No… Parsley?
Salt? Thatās it?
where the basil at?
DIDN'T EVEN PRE COOK THE PASTA, just throw it in the sauce, add a little water or stock, maybe some wine, and let it cook down.
The sauce will be creamier from the starch in the pasta, and the pasta will soak up more flavor.
Also, just use canned San Marzano tomatoes, like Cento. They have better flavor than most store bought cherry tomatoes, unless you hit the exact moment of the year they're ripe, preferably at a farmers market
Spaghetti and ketchup. That's it.
I feel bad for the people paying for these š
or just make a few gallons of sauce and store itin jars, they last over 6 months no problem
Garlic or onions! Not both, ok?
This is going to taste like raw tomatoes and not much else. Sauces need to be simmered and reduced for preferably hours, but at LEAST an hour. How long does your pasta take to cook?? No, put some effort into it, make your own sauce, do it right, and jar it for use later. This is not great advice.
This is a onion-tomato sauce, way too many onions for the amount of tomatos. When #Lionfield see this they put out their holy cross. š