Real Recipes From Real Home Cooks ®

quick burst tomato sauce and pasta

(1 rating)
Kitchen Crew
By Kitchen Crew

Simple and flavorful, this quick burst tomato sauce tastes like summer. It's full of sweet cherry tomatoes and fresh herbs. We served it over linguine, but spaghetti, fettuccine, or tagliatelle would also work. This is a delicious and light summertime pasta dish. Don't forget crusty bread for serving to soak up any extra sauce. Substitute 1 Tbsp of dried basil and 1/2 tsp of dried oregano if fresh herbs are unavailable.

(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For quick burst tomato sauce and pasta

  • 1 md
  • 3 - 4 clove
  • 1/2 c
    fresh basil, plus extra for garnish
  • 1 Tbsp
    fresh oregano
  • 1 lb
  • 5-6 Tbsp
    extra virgin olive oil, divided
  • 3 pt
    cherry tomatoes (about 6 cups)
  • 1 tsp
    sea salt
  • 1/2 tsp
    black pepper
  • Parmigiano Reggiano, freshly grated for serving

How To Make quick burst tomato sauce and pasta

  • Dice shallots, mince garlic, and coarsely chop fresh basil and oregano.
    Bring a pot of salted water to a boil. Dice the shallots. Mince the garlic. Coarsely chop the basil and oregano.
  • Cook pasta according to package directions.
    Once the water comes to a boil, add your choice of pasta and cook according to package directions or al dente.
  • Heat olive oil. Add garlic and shallots.
    In a large skillet, heat 3-4 Tbsp of olive oil to medium-high heat. Add the shallot and garlic.
  • Add cherry tomatoes, basil, oregano, salt, and pepper.
    Add the cherry tomatoes, basil, oregano, salt, and pepper to the skillet.
  • Stir tomatoes.
    Stir occasionally to make sure the tomatoes cook evenly.
  • Cook until the tomatoes burst.
    Cook until the tomatoes burst and release their natural juices. This should take 10-15 minutes.
  • Drain the cooked pasta. Add back to the warm pot with olive oil.
    Once the pasta is done, drain well. Add the cooked pasta back to the warm pot. Toss with the remaining 2-3 Tbsp of olive oil to prevent the pasta from sticking together.
  • Add warm pasta to a serving plate with tomato sauce poured on top. Sprinkle with basil and freshly grated Parmigiano Reggiano cheese.
    Once the tomatoes are cooked, add a mound of warm pasta to a serving dish. Top with the burst cherry tomato sauce. Garnish with freshly grated Parmigiano Reggiano cheese and chopped fresh basil.