Creamy Orange Tomato Pasta
A creamy tomato pasta made with sweet orange cherry tomatoes blended into a silky sauce with a splash of cream.
Servings: 4
Equipment
Ingredients
- 1 pound Pasta
- 1 tablespoon Extra Virgin Olive Oil
- 3 cloves Garlic roughly chopped
- 1 Shallot roughly chopped
- Kosher Salt & Black Pepper to taste
- 20 ounces Orange Cherry Tomatoes
- ¼ teaspoon Red Pepper Flakes
- 4 sprigs Fresh Thyme
- ¼ cup Heavy Cream
- 2 tablespoons Salted Butter
- Parmesan Cheese freshly grated, for serving
- Fresh Basil for serving
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of pasta water before draining.
- Cook the vegetables: Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the shallot and garlic. Season with a generous pinch of salt and a few grinds of black pepper. Cook for 2–3 minutes, stirring often, until softened and fragrant.
- Make the sauce: Add the tomatoes, red pepper flakes, and thyme sprigs. Cook for about 10 minutes, stirring occasionally, until the tomatoes begin to burst, gently pressing them with a wooden spoon to release their juices. Discard the thyme sprigs, then transfer the tomato mixture to a blender and blend until smooth. Return the blended sauce to the pan.
- Finish the pasta: Reduce the heat to medium-low. Stir in the heavy cream. Add the butter and cooked pasta, tossing until the butter melts and the pasta is evenly coated. Add the reserved pasta water a splash at a time until the sauce reaches your desired consistency. Season to taste with additional salt and pepper, if needed.
- Serve: Divide among bowls and top with freshly grated Parmesan and basil, if desired.
Video
Notes
- Pasta: I used mezze rigatoni, but any short pasta shape works well, including penne, fusilli, orecchiette, or medium shells.
- Tomatoes: I used Lorabella Blossom tomatoes, which are sweet orange cherry tomatoes. Sungold tomatoes are an excellent substitute, and yellow or red cherry tomatoes also work well. The color and flavor of the sauce may vary slightly depending on the variety you use.
- Fresh Thyme: Leave the thyme leaves on the sprigs while the tomatoes cook. As the sauce simmers, the leaves will naturally fall off the stems, making the sprigs easy to remove before blending.
- Red Pepper Flakes: Adjust the amount to your preferred spice level or omit them for a mild sauce.
- Heavy Cream: I use just ¼ cup for a light, silky sauce. Add a little more if you prefer a richer pasta.
- Butter: I used salted butter. If using unsalted butter, taste and adjust the seasoning before serving.
- Blending Tip: A countertop blender creates the smoothest sauce, but an immersion blender works too. If using a standard blender, let the tomato mixture cool slightly, then remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape safely.
- Extra-Smooth Sauce: For an even silkier texture, strain the blended sauce through a fine mesh sieve before returning it to the pan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of cream, milk, or water to loosen the sauce.
Nutrition
Calories: 583kcal | Carbohydrates: 91g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 92mg | Potassium: 673mg | Fiber: 5g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 3mg
