Pasta with Cherry Tomato Date Sauce. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl. Cherry tomatoes are almost always sweeter, riper, and higher in pectin than larger tomatoes at the supermarket. All of these factors mean that cherry tomatoes are fantastic for making a rich, thick, flavorful pasta sauce.
Cherry tomatoes are almost always sweeter, riper, and higher in pectin than larger tomatoes at the supermarket. All of these factors mean that cherry tomatoes are fantastic for making a rich, thick, flavorful pasta sauce. Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. You can have Pasta with Cherry Tomato Date Sauce using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pasta with Cherry Tomato Date Sauce
- You need 1/2 pound of penne pasta.
- You need 25 of cherry tomatoes halved.
- It’s 1/4 cup of white wine.
- Prepare 3 of dates diced.
- It’s 3 of gloves garlic sliced.
- You need 2 tablespoons of Olive oil.
- Prepare of Grated Parmesan cheese.
The Pasta with Cherry Tomato Sauce recipe out of our category fruit-vegetable! Add in the pasta, then the rest of the reserved pasta water ¼ cup of the time, stirring to combine and create a creamy sauce. The pasta will soak up most of the water, while thickening the sauce. Taste the sauce and add more sea salt or black pepper if desired.
Pasta with Cherry Tomato Date Sauce step by step
- Boil water for pasta. Make sure to heavily salt water before adding the pasta..
- In large pan, heat olive oil over medium heat and add tomatoes and garlic.
- When tomatoes begin to release juices, add the dates to the pan.
- Add white wine and cook until alcohol is burned off.
- Add a ladle of pasta water to the pan and continue to cook until tomatoes break down.
- Strain pasta and add directly to the pan.
- Top with grated Parmesan cheese and enjoy!.
This is the fastest, easiest way to make pasta sauce from scratch. The secret is using cherry tomatoes. The sauce starts with a small army of thinly sliced garlic that take a bath in hot, but not screaming hot olive oil. Two pounds of cherry (or grape) tomatoes are then thrown in, the heat is cranked up, and you just watch as the hot oil works it's magic on the tomatoes, making them blister. In a saucepan over medium-low heat combine the cherry tomatoes, red onion, balsamic vinegar, chilli, garlic, Italian seasoning, sugar, salt and pepper.