Description
An easy, tomato-packed pasta recipe for summer.
Ingredients
Units
Scale
- 2 servings pasta of choice
- 1 large shallot, finely chopped
- 5 – 6 sun-dried tomatoes in oil, finely chopped
- 3 tablespoons tomato paste
- 10 ounces cherry tomatoes
- To serve: basil, parmesan, red chili flakes
Instructions
- In a large stovetop pot, bring water to a boil. Add pasta and cook according to package instructions.
- While the pasta cooks, make the sauce. In a large stovetop pan, add 2-3 tablespoons of the sun-dried tomato oil. Add the shallots, chopped sun-dried tomatoes, and tomato paste. Cook for a few minutes until the tomato paste turns brick red and the shallots are caramelized. Add the cherry tomatoes and cook until they just begin to burst.
- Add a ladle of pasta water to the tomatoes and cook until the sauce has thickened. Finish the sauce with a bit of sun-dried tomato oil or a pat of butter.
- Add the pasta to the sauce and cook until the noodles are coated.
- Serve warm with desired toppings. Enjoy!