I absolutely adore this recipe because it effortlessly combines the creamy richness of the sauce with the fresh, burst of flavor from the cherry tomatoes, giving me a cozy yet vibrant meal in just one pan. Plus, the sprinkle of fresh basil at the end adds that perfect touch of aromatic liveliness that I crave in my pasta dishes!
I adore the way this Creamy Pasta with Burst Cherry Tomato Topping unites the lively flavors of fresh ingredients. Juicy cherry tomatoes burst with flavor, while the creamy Parmesan and heavy cream infused into the sauce bring richness.
The crushed red pepper added to the sauce doesn’t really make the dish spicy; it just adds a minimal amount of heat to keep things interesting. If you want to feel extra cozy when eating this, serve it with a side of garlic bread.
Ingredients
Pasta:
High in carbohydrates, excellent energy source.
Cherry Tomatoes:
The antioxidants are there, the flavors are enticing, and overall, this drink is super good for you.
Olive Oil:
Fats that are healthy promote good health for your heart.
Garlic:
Contributes aromatic profundity and bolsters the immune system.
Heavy Cream:
Produces a deep, layered effect, contributes smoothness.
Parmesan Cheese:
The savory umami supplies protein and calcium.
Basil:
Herbaceous flavor that is fresh and full of vitamins.
Ingredient Quantities
- 12 oz (340 g) pasta, such as spaghetti or fettuccine
- 1 pint (about 2 cups) cherry tomatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh basil leaves, torn or chopped
- 1/2 tsp crushed red pepper flakes (optional)
Instructions
1. In a big pot, bring salted water to a rapid boil. Add the pasta and cook until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat while the pasta cooks.
3. Place the cherry tomatoes into the skillet and sauté for 6 to 8 minutes or until they start to burst, stirring now and then.
4. Minced garlic goes into the skillet, and it is sautéed for 1 minute, until it is fragrant.
5. Lower the temperature and mix the heavy cream into the tomatoes and garlic.
6. Slowly add the Parmesan cheese to the skillet. Stir until melted and well combined into the sauce.
7. Add salt and freshly ground black pepper to the sauce, to taste, and adjust it as necessary.
8. Mix the pasta that has been cooked with the sauce of cream and tomatoes, adding, if necessary, reserved water from the pasta to reach a consistency that you desire.
9. Take it off the heat and mix in the torn or chopped basil leaves.
10. Serve at once, garnished with additional Parmesan cheese and crushed red pepper flakes, if you like that sort of thing.
Equipment Needed
1. Large pot
2. Large skillet
3. Colander
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or silicone spatula
7. Chef’s knife
8. Cutting board
9. Grater
FAQ
- Can I use a different type of pasta for this recipe?Certainly. You can use any of your favorite pasta shapes in place of spaghetti or fettuccine—linguine, penne, or anything else that strikes your fancy.
- Can I make this recipe dairy-free?Certainly! Use a cream alternative without dairy and a substitute for Parmesan cheese that is vegan.
- How can I add more protein to this dish?Think about including protein-rich options like grilled chicken, shrimp, or even well-cooked chickpeas.
- What if I don’t have fresh basil?Dried basil can be used, but the amount should be reduced to 1 tablespoon since dried herbs are more concentrated.
- Is there a way to make it less spicy?If you’d like a milder dish, just leave out the crushed red pepper flakes.
- Can I prepare this dish ahead of time?You can prepare the pasta and the sauce ahead of time. Just combine and heat before serving: Then this dish shines with freshly cooked components.
Substitutions and Variations
Heavy cream:
Use half-and-half or coconut cream for a lighter, dairy-free substitute.
Parmesan cheese:
You can use nutritional yeast for a vegan alternative, or you can use Pecorino Romano for a different flavor.
Fresh basil:
Use fresh parsley or fresh spinach to give it a different flavor profile.
Cherry tomatoes:
Use grape tomatoes or canned diced tomatoes (drained) as alternatives.
Olive oil:
Substitute avocado oil or melted butter for a different taste.
Pro Tips
1. Tomato Roasting for Extra Flavor: Before adding cherry tomatoes to the skillet, try roasting them in the oven at 400°F (200°C) with a little olive oil and salt for about 10-15 minutes. This can enhance their sweetness and add a depth of flavor to the sauce.
2. Garlic Infusion: To prevent the garlic from burning and to infuse the oil with more flavor, consider adding the garlic to the olive oil when it’s heating up. Let it slowly infuse as the oil warms, then remove it with a slotted spoon before adding the tomatoes. Add it back afterwards for more layered garlic flavor.
3. Cream Temperature Management: Make sure to lower the heat before adding the heavy cream to avoid curdling. Stir constantly as you incorporate the cream to ensure a smooth sauce.
4. Cheese Integration: Gradually stir in the Parmesan cheese off the heat to prevent it from clumping. This helps it melt evenly into a creamy sauce rather than clumping.
5. Herb Highlighting: Add basil leaves right before serving and off the heat to maintain their bright flavor and vibrant color. For even more aroma, lightly bruise the basil with your fingers before tearing to release its essential oils.
Creamy Pasta With Burst Cherry Tomato Topping Recipe
My favorite Creamy Pasta With Burst Cherry Tomato Topping Recipe
Equipment Needed:
1. Large pot
2. Large skillet
3. Colander
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or silicone spatula
7. Chef’s knife
8. Cutting board
9. Grater
Ingredients:
- 12 oz (340 g) pasta, such as spaghetti or fettuccine
- 1 pint (about 2 cups) cherry tomatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh basil leaves, torn or chopped
- 1/2 tsp crushed red pepper flakes (optional)
Instructions:
1. In a big pot, bring salted water to a rapid boil. Add the pasta and cook until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat while the pasta cooks.
3. Place the cherry tomatoes into the skillet and sauté for 6 to 8 minutes or until they start to burst, stirring now and then.
4. Minced garlic goes into the skillet, and it is sautéed for 1 minute, until it is fragrant.
5. Lower the temperature and mix the heavy cream into the tomatoes and garlic.
6. Slowly add the Parmesan cheese to the skillet. Stir until melted and well combined into the sauce.
7. Add salt and freshly ground black pepper to the sauce, to taste, and adjust it as necessary.
8. Mix the pasta that has been cooked with the sauce of cream and tomatoes, adding, if necessary, reserved water from the pasta to reach a consistency that you desire.
9. Take it off the heat and mix in the torn or chopped basil leaves.
10. Serve at once, garnished with additional Parmesan cheese and crushed red pepper flakes, if you like that sort of thing.
