Cherry Tomato Pasta With Passata
This cherry tomato pasta with passata combines a smooth garlic-and-basil sauce with separately charred tomatoes. The spaghetti cooks alongside the sauce, keeping the total time to 20 minutes.
Ingredients
- 250 g spaghetti
- 7 tablespoon extra virgin olive oil divided
- 100 g cherry tomatoes halved
- 700 g passata
- 3 cloves garlic
- 8 fresh basil leaves plus 4–5 leaves for garnish
- ½ teaspoon salt plus more for the pasta water
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil and season it with salt. Add 250 g spaghetti and cook according to the package instructions until al dente. Prepare the tomatoes and passata sauce while the spaghetti cooks. Reserve a little pasta water, then drain.
- Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Arrange 100 g cherry tomatoes, halved, cut-side down. Cook for about 3 minutes until softened and charred underneath, then transfer them to a plate.
- Meanwhile, heat 3 tbsp extra virgin olive oil in a separate large pan over medium heat. Add 700 g passata, 3 cloves garlic , and 8 fresh basil leaves. Season with ½ tsp salt and ¼ tsp ground black pepper.
- Stir the passata sauce and simmer for about 8 minutes. Remove the garlic cloves and cooked basil leaves.
- Add the drained spaghetti and a little reserved pasta water to the sauce. Toss until the spaghetti is evenly coated and the sauce reaches the desired consistency.
- Fold some of the charred cherry tomatoes through the spaghetti. Divide the pasta among four plates and add the remaining tomatoes. Garnish with 4–5 sliced basil leaves and drizzle with the remaining 2 tbsp extra virgin olive oil.
Notes
Divide the oil carefully: Use 2 tablespoons for the tomatoes, 3 tablespoons for the sauce, and 2 tablespoons for finishing.
Cook everything together: Preparing the tomatoes and passata while the spaghetti cooks keeps the complete recipe within 20 minutes.
Control the consistency: Add the reserved pasta water gradually and stop when the sauce coats the spaghetti without becoming watery.
Remove the aromatics: Taking out the garlic and cooked basil gives an infused sauce without leaving large pieces in the pasta.
Nutrition
Calories: 523kcal | Carbohydrates: 64g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 347mg | Potassium: 975mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1058IU | Vitamin C: 25mg | Calcium: 54mg | Iron: 4mg
