Cherry Tomato Pasta Recipe - Garden to Table || Black Gumbo

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Wash the cherry tomatoes and inspect for imperfections.

Dice up 3 small onions.

Cover the bottom of a 12-inch skillet with olive oil and heat on medium.

Add the diced onions to the skillet and cook until they become clear, avoiding browning.

Smash and peel 3 cloves of garlic, set aside.

Cut the cherry tomatoes in half or quarters, as preferred.

Once the onions are clear, add the garlic to the skillet and cook on medium heat.

Bring a pot of water to a boil, adding salt to the water.

Add the halved cherry tomatoes to the skillet and let them render down for about 20 minutes, stirring occasionally.

Add salt to the tomatoes to help draw out moisture.

Change to a larger pan if needed for more space as the tomatoes cook down.

Once the tomatoes are soft, boil the fettuccine pasta in salted water for about 10 minutes, until just before al dente.

Transfer the cooked fettuccine directly into the skillet with the tomatoes, without straining.

Stir the pasta and tomatoes together, cooking for an additional 2-3 minutes to combine flavors.

Add fresh basil to the pasta and stir to mix.

Let the pasta rest for a minute to finish cooking in the sauce.

Grate parmesan cheese over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens