This Cherry Tomato Pasta is made with sweet cherry tomatoes that cook into a delicious sauce in just minutes. It is a great option for meatless Mondays or vegetarian meals, especially when you need something quick!
Bring a medium pot of water to a boil. Add ½ teaspoon of salt and add pasta. Cook until al dente, drain (but reserve ½ cup of pasta water) and set aside.
8 oz pasta
In a skillet, heat up oil over medium heat.
1 tablespoon olive oil
Add onion and saute until almost translucent. Add garlic and stir in. Saute for 2 to 3 minutes or until golden and fragrant.
½ medium yellow onion, 3 garlic cloves
Add cherry tomatoes. Cover the pan and cook for 3 to 4 minutes. Check if the tomatoes are soft and bursting. You many need to gently press on them to release the juice.
9 oz cherry tomatoes
Once all tomatoes burst, stir everything together.
Add seasoning and stir in.
¾ teaspoon Italian seasoning, salt and pepper
Add cooked pasta and toss everything together.
Add Parmesan to pasta and stir in. Add ¼ cup of pasta water and stir in. Add more water if needed.
1 cup grated Parmesan cheese
Serve with more cheese and a garnish of chopped parsley.
Notes
I used Gemelli but any pasta works, bite-size, fettuccine or spaghetti.
Cherry tomatoes are sweet and flavorful but garden tomatoes chopped into chunks work too.
Any leftovers should be stored in a container with a lid, in the fridge for up to 4 days. Reheat pasta in a microwave or a pan with a splash of water.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.