The most simple and delicious pasta recipe that bursts with sweet summer cherry tomatoes, garden herbs, fresh arugula and is finished off with creamy burrata cheese. This Burst Cherry Tomato Pasta is such a quick, healthy and tasty dinner that will be ready on the table in less than 20 minutes!
After all day of work, all we need is a quick dinner that doesn’t actually take hours to make. And nothing beats a good bowl of pasta, am I right? This recipe requires no work other than cooking the pasta and tomatoes and then tossing it all together.
Cherry tomatoes are my favorite. Their aroma, flavors and freshness are just amazing. Plus they always make the most flavorful pasta sauce. You don’t even have to turn on the oven to roast them. Simply sautée them with a bit of extra virgin olive oil until their skin burst and release all the flavorful and sweet juices.
HOW TO MAKE BURST CHERRY TOMATO PASTA
Start with cooking your favorite pasta of choice. I usually go for a gluten-free pasta. I have so many favorite ones and should probably do a separate post on it! Once the pasta is cooked, reserve 1/2 cup of water, then rinse and drain the pasta.
Meanwhile, sautée cherry tomatoes along with chopped herbs, garlic, chili flakes, salt and pepper just enough so that they burst open and release their juice to make the sauce. Pour in 1/3 cup of the reserved pasta water. Feel free to add more if the pasta sauce needs to be thinned out. Add in a handful of arugula and toss to combine. Divide between bowls and top off with burrata cheese and drizzle of olive oil (optional).
Want some more summer recipes with cherry tomatoes? Check out these:
Herb baked salmon with cherry tomatoes
Healthy cold pesto pasta salad
Pan-seared cod pasta
Simple roasted cherry tomato pasta
Summer cherry tomato linguine
Herb roasted cherry tomato pizza
I hope you will love this recipe as much as I do! If you’ll make it don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and like my page on Facebook or follow on Instagram. Subscribe for email updates now to not miss out on any recipe!!
8 oz gluten-free pasta, cooked according to the direction on the package 1/3-1/2 cup reserved pasta water 2 tbsp extra virgin olive oil 1 pound cherry tomatoes 2 garlic cloves 1 cup fresh herbs such as thyme, oregano and basil, loosely packed + more for garnish 1/4 tsp chili flakes handful of arugula burrata cheese pink salt and pepper
Ingredients
Instructions
Cook the pasta according to the directions on the package. Once the pasta is done, reserve 1/2 cup of water, then rinse and drain the pasta.
Meanwhile, heat up olive oil and sautée cherry tomatoes along with chopped herbs, garlic, chili flakes, tsp salt and black pepper just enough so that they burst open and release their juice to make the sauce (about 5 minutes)
Add cooked pasta and 1/3 cup of reserved pasta water. Feel free to add more if the pasta sauces needs to be thinned.
Add in a handful of arugula and toss to combine. Season with salt and pepper to taste.
Divide between bowls and top off with burrata cheese and drizzle of olive oil (optional). Garnish with fresh herbs.
