One Pot Burst Cherry Tomato Pasta
Packed with the flavors of fresh tomatoes, basil, and garlic– there's so much to love about this burst cherry tomato pasta. Ready in 25 minutes and comes together in 1 pot, it's a quick option for busy weeknights. Pair with baked salmon, chicken, or enjoy on its own.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: One Pan
Ingredients
Units
- 2 Tablespoons olive oil
- 1/2 cup finely diced sweet onion
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 3-4 cups cherry tomatoes
- 3 cloves garlic, finely sliced or minced
- 5 cups low-sodium chicken broth or vegetable broth
- 1 pound long dry pasta, such as bucatini, thick or thin spaghetti or fettuccine (see additional notes)
- 2 Tablespoons unsalted butter
- 2 Tablespoons heavy cream
- 1 cup packed fresh basil leaves
- 1 lemon, juiced
- optional toppings: grated parmesan cheese, fresh basil and/or red pepper flakes
Instructions
- Heat the olive oil in a 5-quart or larger dutch oven or pot (that will fit the size pasta) over medium heat. Once warm, add the onion, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the onions begin to soften. Then, stir in the tomatoes. Cook for 5 minutes, covered, stirring 2-3 times, until the tomatoes have softened and begin to burst. Stir in the garlic and let cook for 1 minute while gently pressing down on the tomatoes that haven't burst yet.
- Adjust the heat to medium-high and add the chicken broth. Bring to a boil, just as you would with pasta water. Once boiling, add the pasta. Cook for 10-12 minutes or as directed on the package, stirring occasionally to prevent the pasta from sticking together. The total cooking time will vary based on the pasta used, adjust as. needed.
- Once the pasta is done (or al dente– firm to the bite but not chalky), stir in the butter and heavy cream. Finally, stir the basil and lemon juice.
- Serve warm. If desired, garnish with grated parmesan cheese, extra basil and/or red pepper flakes. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat in the microwave or low heat on the stove, both adding 1-2 Tablespoons of water.
Notes
- Make Ahead Instructions: The tomatos can be made through step 1 up to 3 days in advance. Cover and store in the refrigerator. When ready, begin at step 2 and add the tomatoes.
- Freezing Instructions: The tomatoes can be made through step 1 and frozen for up to 3 months. Store in a freezer-safe bag or container. Thaw overnight in the refrigerator. You can also warm tomatoes over low heat before beginning at step 2.
- Tomatoes: The recipe works wonderfully with any type of tomatoes. I often make this with a variety of tomatoes (whatever is sitting on the counter that needs to be used.) If you use larger tomatoes, cut them into bite size pieces, like quarters, before beginning.
- Pasta: The cook time will vary based on the type of pasta used. I typically use a thick spaghetti which is about 10-12 minutes.
- Chicken Broth: You can also use vegetable broth to keep this vegetarian. I recommend using low-sodium– if you don't have it, reduce the salt to 1 teaspoon and taste at the end for additional salt. You can always add salt but you cannot remove it.
- Heavy Cream: If you need this to be dairy-free you can omit completely or use a dairy-free substitute like coconut cream or cashew cream. I've made it without and it's still just as delicious!
- Butter: If you need this dairy-free you can replace with a dairy-free substitute or add 1-2 Tablespoons of olive oil.
Find it online: https://runlifteatrepeat.com/burst-cherry-tomato-pasta/
