One Pot Cherry Tomato Pasta
One Pot Cherry Tomato Pasta is a light, flavorful pasta where ditalini cooks directly in burst cherry tomatoes and broth before being finished with butter, Parmesan, and fresh basil.
Servings: 2
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot thinly sliced
- 1 pint Cherry Tomatoes halved
- ¼ teaspoon Kosher Salt plus more to taste
- 3 cloves Garlic thinly sliced
- ¼ teaspoon Red Pepper Flakes
- 8 ounces Ditalini Pasta
- 2 cups Chicken Bone Broth preferably low-sodium
- ¼ teaspoon Black Pepper plus more to taste
- ¼ cup Fresh Basil loosely packed (plus more for serving)
- 2 tablespoons Salted Butter
- ¼ cup Parmesan Cheese freshly grated (plus more for serving)
Instructions
- Cook the tomatoes: Heat the olive oil in a large high-sided sauté pan or pot over medium heat. Cook the shallot for 1 minute, then stir in the cherry tomatoes and kosher salt. Cover and cook until the tomatoes begin to burst, about 5 minutes. Remove the lid and gently press any remaining whole tomatoes with the back of a spoon.
- Cook the pasta: Stir in the garlic, red pepper flakes, uncooked ditalini, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring halfway through to prevent sticking.
- Finish cooking: Remove the lid and continue cooking, stirring often, until the pasta is al dente and most of the liquid is absorbed.
- Finish the sauce: Stir in the black pepper, butter, basil, and Parmesan until the butter has melted and the cheese is fully incorporated.
- Serve: Divide among bowls and garnish with additional Parmesan, basil, and a drizzle of olive oil, if desired.
Video
Notes
- Ditalini: Ditalini cooks quickly and catches the tomato sauce in every bite. Small shells or elbow macaroni are great substitutes, though the cooking time may vary slightly.
- Broth: Chicken bone broth adds extra richness, but regular chicken broth or vegetable broth work well too. If using a salted broth, adjust the kosher salt to taste.
- Pasta consistency: There should still be some liquid in the pan after removing the lid. Continue cooking uncovered until the pasta is al dente and the sauce is glossy. If the liquid evaporates too quickly before the pasta is tender, add a splash of broth or water.
- Parmesan: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
Nutrition
Calories: 734kcal | Carbohydrates: 103g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 710mg | Potassium: 1075mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1850IU | Vitamin C: 57mg | Calcium: 193mg | Iron: 4mg
