Cherry Tomato Pasta
An easy summer recipe for Cherry Tomato Pasta, perfect for using those wonderful, ripe cherry tomatoes!
Ingredients
For the bread chunks
- 2 slices crusty bread torn into bite-size chunks
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the pasta
- ⅓ cup olive oil
- 2 garlic cloves minced
- 1 shallot thinly sliced
- 2 pints cherry tomatoes (approximately 4 cups)
- 1 pound dried pasta noodles such as spaghetti
- ½ teaspoon kosher salt
- ½ teaspoon honey
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- fresh basil chopped, for topping
- flaky sea salt for topping
- roasted pine nuts for topping, optional
Instructions
- Preheat oven to 400°F. Tear bread slices into bite-sized chunks and place on a small baking sheet. Drizzle with olive oil, salt and pepper. Toss to coat and then spread evenly on the baking sheet. Bake for 10-12 minutes, or until golden brown. Be careful - these will burn quickly. Set aside to cool.
- In a pot of salted water, cook the pasta to al dente according to package directions.
- In a large skillet, heat olive oil over medium-high heat. Add garlic and shallot and sautée for 2 minutes. Add cherry tomatoes, salt, honey, red pepper flakes, and black pepper and stir to combine. Cook, stirring occasionally, for 5-8 minutes until the tomatoes burst and release their juices.
- Drain the pasta, then toss the noodles in the sauce to coat. Serve topped with toasted bread chunks, fresh basil, roasted pine nuts (optional) and flaky sea salt.
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