Thursday, August 25, 2011

Pasta with No-Cook Cherry Tomatoes

Pasta with No-Cook Cherry Tomatoes

Our harvest of cherry tomatoes are the best this summer. We planted a variety called, "Juliette Cherry Tomatoes": http://naturehills.com/gardening/blogs/featured_plants/archive/2009/04/09/juliette-cherry-tomatoes-are-flavorful-and-organic.aspx. These cherry tomatoes are big, sweet, juicy and meaty. I like to saute these tomatoes with vegetables or just eat them like grapes. I had over 2 pounds in the refrigerator for over a week so I decided to use them to make a pasta dish. With the inspiration from Martha Stewart's No Knife Spaghetti, I put this dish together:

2 pounds cherry tomatoes, cut in half lengthwise
1/2 cup olive oil (3.4 ounces)
4 large cloves garlic, finely minced (0.9 ounce)
1 cup packed fresh basil leaves, chiffonade (1.3 ounces)
1/2 cup finely chopped Italian parsley (0.7 ounce) 

1 tablespoon balsamic vinegar (0.3 ounce)
1 tablespoon kosher salt (0.3 ounce)
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 pound whole-wheat penne or farfalle pasta
1/2 cup grated Parmesan cheese (2.0 ounces)

In a large bowl, combine the cherry tomatoes, olive oil, garlic, basil, parsley, balsamic vinegar, salt, pepper, oregano and red pepper flakes. Toss together until well combined. Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors (the longer it sits, the more flavorful). If you decide not to use them until the next day, cover bowl with plastic wrap and keep in the refrigerator until ready to use within 24 hours.

Bring a large pot of water to a boil. Add the pasta and continue to cook pasta, partially covered, for about 12 to 13 minutes or al dente. Drain pasta, but do not rinse. Immediately add hot pasta to the the cherry tomatoes mixture. Lightly toss in Parmesan cheese. Transfer to a serving dish and sprinkle more Parmesan cheese on top, if desired.

Yield 6 to 8 servings


  1. When you say put in a large bowl, you left out the oil goes into the bowl. I think we get that thou.

  2. Rose: Thanks for catching that error of leaving out the olive oil in the directions. I'll correct it.

  3. Your recipe looks very tasty and can't wait to try it. It's very similar to the recipe I use from Ina Garten of Barefoot Contessa from Food network. Here is the link: