This 10-Minute Fresh Cherry Tomato Sauce is so incredibly easy and delicious! Fresh cherry tomatoes cooked with garlic, shallots and wine.
PASTA!!! Pasta and a homemade cherry tomato sauce. Sounds good right??
I know I blabbed about it before, but we had 5 different tomato plants this year. Five plants produce A LOT of tomatoes, so we gave bags and bags of them away to our friends and family. However I was a leetle stingy on handing out my roma and cherry tomatoes. Oh and the beefsteak. Yeah especially those.
What can I say? I’m the youngest for 4 girls and sharing is still not my favorite. I kid, I kid… sort of.
Last year Pat and I grew grape tomatoes, and it was last summer that I realized I’m not a big fan of the grape as I am the cherry ones. Because Ilovemesomecherrytomatoes. I put cherry tomatoes on our tacos, salads (everything!) and now I’ve cooked them with sliced garlic, shallots and red pepper flakes. The tomatoes burst from the heat of the pan and mix with the olive oil and then I add just a splash (or two) f white wine makes a wonderful light and flavorful sauce. Mmmm-Mmmm!
What you see here is the last of my cherry tomatoes. I picked the remaining red ones and pitched the plant into our bonfire pit because the plant grew so huge it knocked over its cage and was climbing up a nearby bush. And plus nature was taking its course and it was slowly dying.
But, I absolutely loved my cherry tomato plant *sniff*. So I’m honoring it with this carbtastic masterpiece.
For this simple recipe you’ll just need olive oil, (dry) white wine, a shallot, garlic, s&p, pepper flakes and pasta and lots of cherry tomatoes (obviously).
Perciatelli and buccatini are the same thing. Just look for the large spaghetti looking pasta with the whole in the middle. In a pinch any pasta will work.
Fill a large pot with water.
Then season the water with a palm full of sea salt, cover and bring to a boil.
Rinse the tomatoes…
Remove the stems (if they have them) and slice in half…
You’ll need 4 to 5 cups, depending on their size.
Drop in the pasta and follow package directions to cook until al dente.
Quickly slice up a shallot…
… and 3 big cloves of garlic.
Add the 1/3 cup of olive oil into a large, deep, 10-inch skillet and heat over medium to medium-high.
Once the oil is hot, add in the shallots and garlic.
Cook until softened, about 2 minutes.
Then I add in the tomatoes…
…season with 1/2 teaspoon salt, 1/4 teaspoon of freshly ground black pepper and a pinch or two of red pepper flakes. FYI I’m a two pinch kind of gal.
Stir the tomatoes, pressing here and there to release their juices.
Cook the tomatoes for about 5 minutes.
Once the skins of the tomatoes start to wrinkle and soften, add in a splash or two of dry white wine.
Stir and cook for 2 more minutes, then remove the 10 minute fresh cherry tomato Sauce off of the heat.
Once the pasta is cooked, use a pair of tongs to grab the pasta from the pot and add it directly to the sauce.
Toss… toss… ttttooossssss together the pasta with the 10 minute fresh cherry tomato sauce.
See that saucy goodness?! ^^^^^^^
Lastly, tear up fresh basil leaves and toss that in to the pasta.
Pile it high into a bowl, spooning some of the sauce liquids over top. Garnish it all with a little more black pepper, pepper flakes, fresh basil and shavings of parmesan cheese if desired.
That’s all folks! Grab your forks, it’s time to eat!
Although for me I had to let this cool before I stored it in a container in the fridge for dinner later. I also reserved some of the pasta water to help loosen up the sauce when I reheated it. I also grilled up rustic Italian sausages that I picked up from a butcher shop around the corner and served all of that along with bread and a green and veggie-loaded salad.
So if you find yourself
hoarding with a bunch of cherry tomatoes and you’re wondering what the heck to do with them… make this pasta dish. You will not be sorry.
My family gobbled. it. up.
It’s so incredibly easy, super delicious and tastes of tomatoes and summer.
10 Minute Fresh Cherry Tomato Sauce
- 5 cups halved cherry tomatoes
- 1/3 cup olive oil
- 1 medium shallot, sliced
- 3 cloves garlic, sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 splashes dry white wine, like chardonnay or sauvignon blanc
- 1 pound pasta, like perciatelli or buccatini
- fine sea salt, for pasta water
- fresh basil leaves, torn for serving
- 1/2 cup shaved parmesan cheese, for serving
- Fill a large pot of water and add in a palm-full of sea salt. Cover and heat on high until the water comes to a rolling boil. Then add in the pasta and cook as directed on the packaging.
- In the meantime, heat the olive oil in a deep 10-inch skillet on medium/ medium-high heat. Once the oil is hot, add in the shallots and garlic, stir and cook for 2 to 3 minutes until soft and the edges are starting to turn golden.
- Add in the tomato halves, salt, pepper and chili flakes. Stir, and cook for 5 minutes. Add in a splash or two of white wine and cook for another 2 to 3 minutes.
- Once the pasta is cooked, use tongs to remove it from the water and directly into the pasta sauce. Toss, add in the fresh torn basil and serve.
- I top mine with more black pepper, chili flakes, basil and parmesan.
- *If making in advance; reserve 1 cup of pasta water. Place the pasta and sauce into a large skillet and reheat over medium to medium-low heat, adding a little of the pasta water until desired consistency and heat through.
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