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5
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8
votes
Cherry Tomato Pasta
This is a light and refreshing cherry tomato pasta dinner that comes together in minutes. This Tomato Pasta has it all - a little heat sprinkled in with bursts of sweet cherry tomatoes.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Entree, Main Course
Cuisine:
Italian
Servings:
6
Author:
Julie Blanner
Ingredients
Pasta
1
pound
pasta
Sauce
4
tablespoons
butter
salted or unsalted
½
teaspoon
crushed red pepper
30
cherry tomatoes
halved
6
ounces
tomato sauce
8
mint leaves
chopped
½
cup
ricotta
Instructions
Prepare pasta in a large pot of boiling, salted water until al dente.
In a medium saucepan over medium heat, melt butter.
Add crushed red pepper and sauté for 30 seconds. Add cherry tomatoes. Sauté about 2 minutes, until tender.
Stir in tomato sauce and simmer on low for 2 minutes.
Add half of the chopped mint leaves. Stir in and remove from heat.
Toss sauce with strained pasta.
Garnish with a dollop of ricotta and remaining mint.
Video
Notes
Substitutions and Variations
Cherry Tomatoes
- Also known as grape tomatoes. Can substitute chopped tomatoes if you prefer.
Butter
- Salted or unsalted, your preference.
Red Pepper Flakes
- Can substitute pepperocino. Use more red pepper for additional heat.
Mint
- Substitute with fresh basil.
Ricotta Cheese
- Substitute with mascarpone or burrata.
Pasta
- Use your favorite shape or make
homemade egg noodles
.
Tips
Prepare Al Dente - Never overcook your pasta.
To Store
Refrigerate
- Allow to cool and store refrigerated in an airtight container up to 3 days. Top with fresh mint and ricotta.
Nutrition
Calories:
372
kcal
|
Carbohydrates:
61
g
|
Protein:
11
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
20
mg
|
Sodium:
235
mg
|
Potassium:
461
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
930
IU
|
Vitamin C:
21.8
mg
|
Calcium:
34
mg
|
Iron:
2
mg