10 Minute Cherry Tomato Pasta with Garlic and Basil
A 10 minute insanely delicious balsamic cherry tomato pasta with butter, garlic and fresh basil for a quick weeknight pasta!
Servings: 2 people
Ingredients
- Pasta 200 grams dried or 300 grams fresh
- 70 grams butter cubed
- 3 cloves garlic finely chopped
- 3 tablespoons balsamic glaze
- 400 g cherry tomatoes see notes
- 1 cup loosely packed basil leaves
- Salt and pepper to taste
- Parmesan to serve
- Optional burrata to top
Instructions
- Get your pasta cooking in a pot of well salted boiling water.
- When your pasta has about 6 mins left, get the sauce going.
- Melt the butter over medium heat and when just starting to sizzle, add the garlic and cook for 30 seconds or so.
- Add the balsamic glaze and give it a good mix.
- Add the tomatoes in and let them gently cook for 3 - 4 mins, giving the pan a good toss every now and then. Don't cook any longer than that as you don't want them going really mushy.
- Add ΒΌ cup of pasta water and mix. I like to shove the tomatoes to the edges of the pan so I can give the liquid a really good whisk to emulsify.
- Add the cooked pasta straight in and toss. Check for seasoning, add a pinch of salt if needed.
- Let it gently bubble away for 1-2 mins over a low heat. Add more pasta water if you need to loosen.
- Add the basil leaves in right before serving and serve with freshly grated parmesan and some burrata if you feel like it!
Video
Notes
Tomatoes - I like to make a small cut in each one and squeeze out the seeds. Do it in your sink as they can spray out every where!
Balsamic glaze - This is a thick sweetened balsamic vinegar. It is readily available. You could use balsamic vinegar but add a teaspoon or two of honey.
Heat - Don't ever have the heat really high, just a nice gentle simmer at all times.