Go Back
Print

Burst Cherry Tomato Pasta

Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 1 shallot minced (about ½ cup)
  • 3 cloves garlic equivalent to 2 teaspoons, minced
  • 2 tablespoons vegan butter
  • ¼ cup dry white wine
  • 3 cups cherry tomatoes
  • ¼ cup fresh parsley finely chopped
  • 2 tablespoons fresh basil finely chopped
  • ¼ cup vegan parmesan-style cheese
  • ½ cup vegan mozzarella-style cheese
  • 16 ounces orecchiette pasta

Instructions

  • Cook the orecchiette pasta in salted water following the package instructions.
  • While the pasta cooks, sauté the shallots and garlic in olive oil over medium heat for 3-5 minutes. Once softened, add the butter and white wine, letting it reduce for a minute or two.
  • Add the tomatoes and sauté until they're soft and blistered, stirring often (about 8-10 minutes). Stir in the herbs and cheese until the cheese is melted. Add the drained pasta and toss well to coat in the delicious sauce.
  • Top it off with more cheese, basil, and red pepper flakes.

Notes

  • Use a wooden spoon to puncture any stubborn tomatoes; some might need a little help releasing their juices.
  • Be cautious not to let the sauce reduce for too long or at too high heat; you need enough to coat the pasta.
  • Feel free to use your pasta of choice if orecchiette isn't available.
  • Opt for a dry white wine, such as Pinot Grigio or Sauvignon Blanc. It adds the perfect touch to the dish.