Dinner doesn’t get much easier than this. When it comes to making pasta sauce from scratch, I generally think of thick tomato gravy, simmering away on the stove for hours. That’s how I learned to make tomato sauce, and while it does result in a delicious dinner, there are other ways to do things. Quicker, easier ways! Let me introduce you to the concept of cherry tomato pasta sauce. This stuff cooks up much quicker than lots of other tomato sauces, and it’s super simple to make. Using super sweet, fresh cherry tomatoes will give you a sauce that’s bursting with flavor, without the need for a long cook time or a ton of ingredients. Cherry tomato pasta is also an excellent way to use up a bumper crop of cherry tomatoes from the garden.
Ingredients You’ll Need
Capellini pasta. You can really use any variety of dried pasta for this recipe, but capellini (also known as angel hair) works really well with this light and juicy sauce. Spaghetti, penne, or fusilli would also be great options. Use gluten-free pasta if needed. Olive oil. Garlic. Cherry tomatoes. The better and sweeter your cherry tomatoes, the better your sauce will turn out. I highly encourage you to give this recipe a try when super fresh, super flavorful cherry tomatoes are abundant. Balsamic vinegar. Choose a good quality balsamic vinegar that’s thick and syrupy. Salt. Red pepper flakes. These will add a tiny little bit of spice to the sauce. You can leave them out if you’re not into heat. Black pepper. Fresh basil.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: It’s up to you how smooth or chunky you make your pasta sauce. For smoother sauce, let it cook longer so more of the tomatoes burst. For chunkier sauce, cook it more briefly and mash fewer tomatoes. Once the sauce is done you can toss it with cooked pasta. Give it a sprinkle of vegan Parmesan cheese if you’d like.
Leftovers & Storage
Leftover cherry tomato pasta will keep in an airtight container in the fridge for about 3 days or in the freezer for about 3 months.
More Summer Pasta Recipes
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