Burst Cherry Tomato Pasta Sauce
The quickest burst cherry tomato sauce made under your broiler! This juicy fresh pasta sauce is ready in 15 minutes or less. Serve with creamy ricotta or mozzarella for an incredible Italian-style dinner.
Ingredients
- Kosher salt
- 1 pound (450 g) cherry tomatoes preferably mixed colors
- ¼ cup (60 ml) extra-virgin olive oil
- 12 ounces (340 g) spaghetti bucatini, or linguine
- 1 fat garlic clove thinly sliced
- ½ teaspoon crumbled red chili
- Black pepper from a pepper grinder
- 1 cup (250 ml) whole milk ricotta cheese
- ½ cup (50 g) grated fresh parmesan cheese
- Fresh thyme and/or basil leaves roughly chopped
Instructions
- Preheat the broiler to high, with a rack positioned 6-inches from the heat source.
- Bring a large pot (6 quarts) of water to a boil and season with 2 tablespoons salt. Cook the pasta until al dente.
- Put the tomatoes, olive oil and 1/2 teaspoon salt in a large (10 or 12-inch) ovenproof skillet. Place the pan under the broiler and cook until the tomatoes brown and begin to burst, shaking the pan once or twice so they cook evenly, 5 - 10 minutes depending on the power of your broiler
- Remove the pan from the broiler and stir in the garlic, chili and about 10 twists of black pepper. Gently smoosh the tomatoes with the back of a spoon so that they release their juices.
- Drain the pasta and toss with sauce. Spoon 2 generous tablespoons of ricotta into each serving bowl and sprinkle with the parmesan. Divide the hot pasta into the bowls and sprinkle with the herbs.
Notes
- The sauce will keep up to 5 days in the refrigerator.
- Try these tomatoes spread on flatbread or pizza, on top of risotto or piled onto warm garlic bread for a delicious appetizer or snack.
Nutrition
Serving: 1servingCalories: 612kcalCarbohydrates: 71gProtein: 24gFat: 26gSaturated Fat: 9gSodium: 274mgPotassium: 513mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 26mgCalcium: 306mgIron: 2mg