Originally posted September 25, 2011

Cherry Tomato Pasta

Cherry Tomato Pasta by LizDunn

Our CSA box from Eatwell has had a lot of cherry tomatoes lately, which I eat raw because they are so sweet and...tomatoey! But when just cherry tomatoes aren't going to satiate your hunger, this is a super easy dish to make and it's of the "farm to table" chez panisse type school where you just take a few wonderful ingredients and serve them simply.


  • Egg noodles, half a package
  • Half a stick of butter, organic is best
  • Two baskets of cherry tomatoes, each sliced in half
  • 4-6 cloves of garlic
  • Optional:
  • Italian parsley
  • grated Parmesan cheese
2 servings


Boil salted water for the pasta; begin making the sauce when the water is about to boil, it has the little bubbles on the bottom of the pot but isn't actually boiling yet.

In a saucepan, melt a third of the butter on medium heat.

Crush the garlic in a garlic press (or you can chop it if you prefer) into the butter. You do not want the garlic to brown!

Give the garlic a minute or three in the pan by itself, add another third of the butter,then dump in the cherry tomatoes and all the juices.

Simmer the tomatoes and garlic while the pasta cooks; the sauce shouldn't be cooked for much longer than 10 minutes.

After draining the pasta, throw it into the sauce along with the last third of the butter. Stir it up!

Serve yourself and if you like, put some grated parmesan and Italian parsley on your pasta. It won't suffer without it though, it's just that delicious.

10 minutes



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