Easy Cherry Tomato Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Put on a pot of water to cook the pasta.

When the water is at a full boil, add salt and 1 lb thin spaghetti.

Stir and cook the pasta until tender.

For the sauce, wash the cherry tomatoes and patio tomatoes, remove the stems, and cut them in half or quarters if large.

Smash the garlic cloves, cut the ends off, and slice thinly.

Heat up a large pan and add olive oil.

Add the sliced garlic on low heat and sauté until soft, without browning the garlic.

Add the halved tomatoes, salt, red chili flakes, and dried oregano to the pan and mix well.

Add torn basil leaves and cover the pan, cooking until the tomatoes are soft, stirring occasionally.

Taste the sauce and add sugar if needed, as well as more salt depending on the acidity of the tomatoes.

Add heavy cream to the sauce and mix, adjusting the amount of cream to your liking.

Turn off the heat when the sauce is done.

Take the cooked pasta directly out of the pot with a slotted fork and put it into the sauce.

If the pan is not large enough, drain the pasta in a colander and add the sauce to the pasta pot for easier mixing.

Add more fresh basil and cooked chicken if using, and mix well.

Serve with a little ricotta cheese and grated Parmesan on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens