Pioneer Woman Cherry Tomato Pasta

Pioneer Woman cherry tomato pasta takes 30 minutes and a pound of cherry tomatoes, garlic and spaghetti to make a bright, saucy vegetarian dinner topped with ricotta. Save this easy weeknight summer pasta for Sunday lunch, family dinner or date night, because it's a quick one-skillet sauce.

Let the cherry tomatoes cook until they turn golden and burst, because that is where the sweet, jammy sauce comes from. Pull them off the heat too soon and the pasta tastes thin and sharp instead of rich.

Stirring tomato paste into the garlic and red pepper oil before the tomatoes go in builds a deep, savory base that most quick tomato sauces skip. Then a splash of chicken broth and starchy pasta water pulls everything into a glossy sauce that clings to each strand of spaghetti.

Pioneer Woman Cherry Tomato Pasta

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

712

kcal

Spaghetti gets tossed in a glossy, jammy sauce of burst tomatoes, garlic and basil. A spoonful of cool ricotta melts into the warm pasta right before serving.

Ingredients

• 1/2 tsp. kosher salt, plus more for the pasta water
  

• 1 lb. spaghetti
  

• 1/4 c. olive oil
  

• 4 garlic cloves, crushed
  

• 1/2 tsp. crushed red pepper flakes, plus more for serving
  

• 2 tbsp. tomato paste
  

• 1 1/2 lb. cherry tomatoes (about 6 cups)
  

• 1/4 tsp. black pepper
  

• 1 c. low-sodium chicken broth
  

• 1/2 c. fresh basil, cut into a chiffonade, plus more for serving
  

• 1/2 c. grated parmesan (about 2 ounces), plus more for serving
  

• 1/2 c. whole-milk ricotta cheese, at room temperature
  

Directions

• Boil the pasta: Bring a large pot of salted water to a boil, then cook 1 lb. spaghetti according to the package directions. Drain it and save 1 cup of the pasta water before you pour the rest away.
• Bloom the garlic: Heat 1/4 cup olive oil in a large skillet over medium heat, then add 4 crushed garlic cloves and 1/2 tsp. crushed red pepper flakes. Cook about 1 minute, until the garlic smells fragrant.
• Cook the tomato paste: Stir in 2 tablespoons tomato paste. Cook about 2 minutes, until it thickens and darkens slightly.
• Burst the tomatoes: Stir in 1 1/2 lb. cherry tomatoes, 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Cook 3 to 5 minutes, until the tomatoes turn golden and start to burst.
• Simmer the sauce: Pour in 1 cup low-sodium chicken broth, then simmer for 5 to 7 minutes. The tomatoes should burst completely and turn saucy.
• Toss it together: Add the spaghetti, 1/2 cup basil, 1/2 cup grated parmesan and 1/2 cup of the reserved pasta water to the skillet, then toss to combine. Splash in more pasta water a tablespoon at a time until the sauce loosens.
• Top and serve: Dollop 1/2 cup room-temperature whole-milk ricotta over the pasta. Finish with more basil, parmesan and red pepper flakes before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO 12-inch locking tongs, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this cherry tomato pasta without chicken broth?

Yes, vegetable broth works the same way and keeps the dish fully vegetarian. In a pinch, extra starchy pasta water will also loosen the sauce, though it will taste a little lighter.

How long do leftovers keep?

Store the pasta in an airtight container in the fridge for up to 3 days. Reheat it in a skillet with a splash of water to loosen the sauce, and add fresh ricotta and basil on top.

Can I make the sauce ahead of time?

Yes, the tomato sauce keeps well in the fridge for a couple of days. Reheat it gently while the pasta cooks, then toss everything together with the pasta water.

What can I use instead of ricotta?

Burrata or a spoonful of mascarpone gives you the same creamy contrast. Crumbled feta also works if you want something tangier, though it will taste saltier.

What is the most common mistake with this pasta?

Draining the pasta without saving any of the cooking water is the biggest one. That starchy water is what turns the broth and tomato juices into a sauce that coats the spaghetti instead of pooling at the bottom.