Caramelized Cherry Tomato Pasta
This Caramelized Cherry Tomato Pasta features jammy caramelized cherry tomatoes, garlic-infused olive oil, and a sprinkle of cayenne pepper for just the right amount of heat!Ready in just 20 minutes, this simple Mediterranean dish is perfect for hot summer days!
Ingredients
- 8 oz (225 g) uncooked pasta (I recommend fettuccine, spaghetti, rigatoni, penne or fresh orecchiette)
- 2 tbsp (30 ml) high-quality extra-virgin olive oil
- 2 cloves garlic (smashed or cut in half lengthwise)
- Salt and pepper (to taste, be generous with the black pepper)
- 1/4 teaspoon cayenne pepper or chili flakes (or more to make it spicier)
- 1 tbsp (15 g) brown sugar
- 2 tbsp (30 ml) apple cider vinegar
Instructions
- STEP ONE: Cook the pasta in boiling salted water according to package instructions (al-dente). Drain, toss with some olive oil to keep the pasta from sticking.
- STEP TWO: Make the caramelized tomatoes. In a large skillet over medium heat, add the olive oil and garlic, allow the flavors to bloom for 1-2 minutes. Set the heat to medium-high and add in the cherry tomatoes, the oil will sizzle a lot so be careful because it’s hot and it can stain your clothes while you’re cooking! Let the cherry tomatoes cook until jammy, about 5-6 minutes, season with salt, pepper and cayenne, then add in the brown sugar sprinkling it in an even layer, mix, and allow to caramelize for 2-3 minutes over medium heat.
- STEP THREE: Add the apple cider vinegar and use a wooden spoon to gently scrap up any caramelized bits of tomatoes around the pan then simmer for 2-3 minutes. Add a splash of water if the tomatoes are drying up.
- STEP FOUR: Add the cooked pasta, toss, and serve with extra olive oil, pepper, and chili flakes (if desired). You can remove the garlic, if you prefer. You can also add some minced basil or grated Parmesan cheese but I like this pasta with just the caramelized tomatoes and cayenne. If you want to make it creamy, add a dollop of cream cheese, ricotta, or a splash of cream!
Notes
Storing and Reheating Instructions: This pasta is truly best eaten as it’s made but you can store leftovers in an air-tight container in the refrigerator for up to 2-3 days. Reheat on the stovetop with a splash of olive oil.
Nutrition
Calories: 288kcalCarbohydrates: 46gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 5mgPotassium: 144mgFiber: 2gSugar: 4gVitamin A: 52IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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