A quick and delicious pasta dish…
While wrapping up a busy day, the last thing I want to do is to spend too much time in the kitchen. On those days, pasta really comes to rescue me. Pasta is a very flexible ingredient and it gets along with almost anything. Just a simple seasoning or load it with meat or make it creamy and cheesy or make into a salad, pasta wouldn’t disappoint you. The other day, I had way too much cherry tomatoes in my refrigerator and I wanted to finish them up before it got spoiled. I combined cherry tomatoes and pasta, a quick and delicious vegetarian dinner was ready in no time.
Cherry Tomato Pasta
Ingredients
- Olive oil- 1 tbsp
- Garlic, chopped- 2 cloves
- Shallots, chopped thin & long- 5
- Salt- 1 tsp
- Italian seasoning or dried oregano- 2 tsp
- Cherry tomatoes- 20
- Tomato sauce, low sodium- 1/2 cup
- Parsley, chopped- 2 handful
- Pasta, cooked
Instruction
- Cook the pasta in boiling water seasoned with salt.
- Drain the water and keep aside.
- Place a large non-stick cooking pan over medium heat, add olive oil.
- Add chopped garlic and saute till light golden in color.
- Add shallots and 1/2 tsp salt.
- Saute till shallots turn light golden in color, shallots will cook faster, don’t brown it.
- Add Italian seasoning and combine well.
- Add cherry tomatoes, cover, and cook for a few minutes.
- Don’t mash up the tomatoes, it should turn tender but not fully cooked.
- Add tomato sauce, combine well; let cook for a couple of minutes.
- Add the cooked pasta to the cherry tomato sauce, combine well.
- Garnish with chopped parsley.
- Serve warm.
- If you want you could grate some parmesan cheese over the pasta while serving.
Tips:
- Shallots give a better taste than onions.
Cherry Tomato Pasta
Ingredients
- Olive oil- 1 tbsp
- Garlic, chopped- 2 cloves
- Shallots, large size chopped long- 5
- Salt- to taste
- Italian seasoning or dried oregano- 2 tsp
- Cherry tomatoes- 1 pack or around 20 no's
- Tomato sauce, low sodium- ½ cup
- Parsley, chopped- 2 handful
- Pasta, cooked
Instructions
- Cook the pasta in boiling water seasoned with salt.
- Drain the water and keep aside, don't keep the pasta for long time as it will dry up pretty fast.
- Place a large non-stick cooking pan over medium heat, add olive oil.
- Add chopped garlic and saute till it starts to turn light golden in color.
- Add shallots and a little salt, I used large shallots that are cut thin and long.
- Saute till shallots turn light golden in color, shallots will cook faster, don't brown it.
- Add Italian seasoning and combine well.
- Add cherry tomatoes, cover and cook for a few minutes.
- Don't mash up the tomatoes, it should turn tender but not fully cooked.
- Add tomato sauce, combine well and let cook for a couple of minutes.
- Add the cooked pasta to the cherry tomato sauce, combine well.
- Garnish with chopped parsley.
- Serve warm.
- If you want you could grate some parmesan cheese over the pasta while serving.
Notes
Shallots give a better taste than onions.
