Pasta with Cherry Tomatoes
An easy recipe for pasta with cherry tomatoes, Italian herbs, and cheese
Ingredients
- 2 1/2 cups cooked pasta ziti, rigatoni, or penne
- 4 cups cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic
- 1 small onion
- 1 tsp oregano
- 1/2 tsp thyme
- salt to taste
- shredded fresh basil
- 1/2 cup shredded Italian cheese Parmesan, mozzarella, or "four cheese" mixture
Instructions
- Prepare the veggies before beginning: wash the tomatoes and remove any stems, chop the onion, mince the garlic. I like to smash the garlic and mince it into small bits. If you like larger chunks, you can just slice it thinly.
- Cook the pasta according to package directions. I used about 1/2 of a standard box.
- Heat the olive oil in a deep skillet over medium high heat.
- Cook the garlic until fragrant - about two minutes.
- Add the onion and cook until translucent. Make sure you do not brown the onion/garlic.
- Reduce the heat to medium.
- Add the tomatoes, oregano, and thyme. Cook until the tomatoes burst easily when gently pressed with a spoon or spatula. Be careful of the hot juices in the tomatoes.
- Add salt to taste. Remember to start small, taste, and add a bit more if necessary.
- Pour the drained pasta into the skillet with the tomatoes.
- Stir together, bringing the tomatoes and onions up from the bottom.
- Sprinkle with cheese. You can start with 1/2 cup and add more if desired.
- Turn off the heat and cover for 2-3 minutes until the cheese is melted.
- Top with a few shredded leaves of fresh basil.