Creamy Orange Tomato Pasta

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A quick and easy pasta recipe made with sweet Lorabella Blossom tomatoes. The tomatoes are blended into a silky smooth sauce and finished with a splash of cream. It’s simple, vibrant, and packed with summer flavor.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: 30 Minutes or Less, Pasta, Shallot, Summer, Tomato

Servings:

Author: Carolyn Stilwell

Equipment

Chef Knife
Pot
Sauté Pan or any large high-rimmed pan with a l
Blender

Ingredients

1 pound Pasta see note 1
1 tablespoon Extra Virgin Olive Oil
3 cloves Garlic roughly chopped
1 Shallot roughly chopped
Kosher Salt & Black Pepper to taste
20 ounces Small Orange Tomatoes see note 2
¼ teaspoon Red Pepper Flakes more or less depending on spice preference
4 sprigs Fresh Thyme keep the thyme leaves on the stems
¼ cup Heavy Cream use more for a richer sauce
2 tablespoons Unsalted Butter
Parmesan Cheese freshly grated to serve
Fresh Basil optional to garnish

US Customary - Metric

Instructions

Cook the pasta to al dente according to package instructions. Reserve about 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the chopped garlic and shallot. Season with a generous pinch of Kosher salt and a crack of black pepper. Cook for 2–3 minutes, stirring often, until fragrant and softened.
Stir in the orange tomatoes, red pepper flakes, and sprigs of thyme. Cook for about 10 minutes, stirring occasionally, until the tomatoes start to burst. Use a wooden spoon to gently press on the tomatoes to help them break down.
Discard the thyme sprigs. Carefully transfer the tomato mixture to a blender. Let it cool slightly before blending, or remove the blender lid’s vent cap and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend until smooth.
Pour the blended sauce back into the pan. For an ultra-smooth texture, strain the sauce through a fine mesh sieve before returning it to the pan.
Turn the heat to medium-low. Stir in the heavy cream and mix until fully combined. Add the cooked pasta and butter, tossing until the pasta is fully coated. Stir in reserved pasta water a splash at a time until the sauce reaches your desired consistency. Season to taste with more salt and pepper, if needed.
Divide the pasta into bowls and garnish with freshly grated Parmesan and basil leaves, if desired. Serve immediately.

Video

Notes

Note 1: I used mezze rigatoni, but other short pasta shapes like fusilli, penne, orecchiette, or medium shells work great too. Anything that holds onto the sauce.
Note 2: I used Lorabella Blossom tomatoes, which are sweet, orange cherry tomatoes. Other cherry tomato varieties like Sungold, yellow, or red cherry tomatoes also work, though the color and flavor may vary slightly.
Make Ahead, Storage & Reheating: This pasta can be made ahead and stored in a sealed, airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of cream to loosen the sauce.

Nutrition