Cherry Tomato Pasta
This rustic Cherry Tomato Pasta only uses a few ingredients and takes less than 30 minutes to make! Cherry tomatoes, olive oil, butter, salt, garlic and heavy cream make up this delicious sauce! It's creamy, savory and a perfect quick weeknight meal! Best yet, it's gluten free, nut free, egg free and can easily be made vegan.
Servings: 6 Servings
Calories: 343kcal
Ingredients
- 12 ounces gluten free penne pasta
- 24 ounces cherry tomatoes
- 3 tablespoons extra virgin olive oil (I use robust)
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter or vegan baking stick
- ¼ cup heavy cream
Instructions
- Fill a large pasta pot ⅔ with water. Set over high heat. Add salt to the water. Bring it to a boil.
- While the water is coming to a boil, wash your tomatoes.Add the 24 ounces cherry tomatoes to a large sauté pan set it over medium heat.
- Add in the 3 tablespoons olive oil, ½ teaspoon garlic powder and ¼ teaspoon kosher salt. Mix with a wooden spoon so all the tomatoes are coated.
- Cover the pan with a lid and let the tomatoes start to break apart. Even with the lid on, make sure you’re stirring frequently so that the tomatoes don’t stick to the bottom of the pan and burn. If you feel the tomatoes starting to stick, lower the heat to medium low.
- Once your tomatoes have all broken apart and have formed a sauce, set your heat to low or simmer. Add the 2 tablespoons unsalted butter or vegan baking stick and ¼ cup heavy cream to the sauce and stir it around with a spoon until it has completely combined.
- Once your pasta water is boiling, add in the 12 ounces gluten free penne and cook according the to instructions on the box or bag so that the pasta is al dente.
- Once the pasta has cooked, drain it (reserve some stock water)and pour the cooked pasta directly into the pan with the tomatoes. Use a large spoon to coat the pasta with the sauce.
- Serve as is or top with a drizzle of olive oil or ricotta, burrata or pecorino romano.
Notes
For Vegan: Use a gluten free vegan pasta, vegan baking sticks instead of butter and a non-dairy heavy cream (or eliminate).
Storing: Store pasta in an air tight container in the fridge for 1 day.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 343kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 561IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 2mg