Easiest Way to Cook Tasty Garlic and Cherry Tomato Pasta

Garlic and Cherry Tomato Pasta. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.

The tomatoes should be shriveled and the garlic tender. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Cook pasta according to package directions. You can make Garlic and Cherry Tomato Pasta using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Garlic and Cherry Tomato Pasta

1. It’s 6 of cherry tomatoes, cut in half.
2. You need 4 of spring onions, sliced and reserve greens.
3. It’s 8 of garlic cloves, finely diced or sliced.
4. It’s 1 of red chilli, finely sliced or diced.
5. You need 4 tbsp of olive oil, extra virgin.
6. You need of onion salt.
7. You need of cracked black pepper.
8. It’s 1 of bay leaf.
9. Prepare 100 grams of dried pasta.
10. You need of water.
11. It’s of sea salt.

Heat a large saute pan over medium heat, add olive oil, garlic, chili and half of the lemon zest. While pasta is cooking, in a wide saute pan, heat olive oil with sun dried tomato olive oil (if using) or all olive oil. Smash them down with the help of a spatula and cook further. Once the tomatoes are cooked, add the starchy pasta water, salt and pepper.

Garlic and Cherry Tomato Pasta instructions

1. Follow the packet instructions to cook the pasta. Do add some sea salt to the water to give the pasta some taste..
2. In the meantime heat the olive oil on high then reduce heat to low- medium and add the garlic, chilli, bay leaf and white part of the spring onions. Fry for 2-4 minutes until it has softened (Be careful not to burn the garlic and onion)..
3. Then add the tomatoes, salt and pepper and fry for a further 3-4 minutes or until the tomatoes have softened..
4. Drain the pasta well and transfer to a plate..
5. Spoon the fried ingredients over the pasta. Then sprinkle with the greens..
6. serve an enjoy..

Heat ½ cup oil in a large heavy pot over low. Increase heat to medium and add tomatoes, red pepper. Cover with plastic wrap, and set aside at room temperature. Deglaze the pan with ¼ cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Add the pasta to the pan and toss to coat.