How to Make CHERRY TOMATO PASTA Like an Italian

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Cut each cherry tomato in half.

Heat a skillet over medium heat and add 4-5 tablespoons of extra virgin olive oil.

Add the halved cherry tomatoes to the skillet and cook until they release their juices.

Add 2 cloves of minced garlic to the skillet and stir.

Add a splash of water to prevent the garlic from burning.

Stir the mixture to combine the garlic and tomatoes.

Boil water in a separate pot and add 1 tablespoon of salt.

Add the casserole pasta to the boiling water and cook for 9 minutes until al dente.

Press down on the cherry tomatoes to help release more juice.

Season the tomatoes with salt and black pepper.

Reserve half a mug of pasta water before draining the pasta.

Add the drained pasta to the skillet with the cherry tomatoes and mix well.

Add half a mug of reserved pasta water to the skillet.

Tear fresh basil leaves by hand and add them to the skillet.

Add 125 grams of mascarpone cheese to the skillet and mix until it melts.

Add more reserved pasta water if needed to achieve creaminess.

Turn off the heat and add pecorino cheese to the pasta.

Add more fresh basil to the pasta and mix well.

Drizzle raw extra virgin olive oil over the pasta before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens