Burst Cherry Tomato Pasta

Ingredients for Burst Cherry Tomato Pasta

• 120ml extra-virgin olive oil, plus more for drizzling

• 6 garlic cloves, smashed

• 1.1kg cherry tomatoes (about 2275ml )

• 2 large sprigs basil, plus 1 cup basil leaves, torn if large

• 3/4 teaspoons crushed red pepper flakes

• 1 1/2 teaspoons kosher salt, plus more

• Pinch of sugar (optional)

• 350g casarecce or other medium-size pasta

• 30g Parmesan, finely grated (about 120ml ), plus more for serving

Heat 120ml oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.

Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1 1/2 teaspoons salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10–12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 30g Parmesan.

Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.