A simple quick sauce for pasta (sometimes with shrimp!) is something I like to whip up for dinner especially when I get a surplus of garden cherry tomatoes in the heat of summer. Adding in raw shrimp at the end, elevates this dish from simple to sophisticated in no time!

This recipe also works well with larger tomatoes cut into chunks. If you have homemade pesto on hand, simply swap it out for the garlic and fresh basil, making this main course even simpler to make. I find my kale or spinach garlic scape pesto works exceptional well, but a traditional basil pesto (see my recipe) would complement the flavors also.

When your tomato plants are bearing fruit faster than you can keep up with eating them fresh, you need to try this sauce. My favorite tomatoes are Sweet 100 and Sungold cherry tomatoes (learn about my garden) which have been prolific producers for me over the years. I love having a contrast of colors and I especially enjoy yellow tomatoes.

Honestly, though, this sauce comes out terrific with any tomatoes, even store-bought ones in the winter. However, if making this sauce with supermarket tomatoes off season, I’d definitely go with cherry, as I find them to be fresher and sweeter. My favorite is the Nature Sweet brand.

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Quick Summer Cherry Tomato Pasta Sauce; Try with Shrimp!

Within minutes you can have this on the table as you make the sauce while the pasta cooks. I like using whole wheat spaghetti but it works well with any kind or shape of pasta. It makes for a light summer dinner, with or without the addition of shrimp. You can also toss in some cooked chicken or sausage if you want a different protein. If you like a bit of salty brininess, add in a half cup of kalamata olives.

Servings 6

Ingredients

Fresh Tomato Sauce Ingredients

• 12 oz spaghetti
• 2 large garlic cloves
• 5 to 6 cups cherry tomatoes (2½ to 3 pints)
• 1/4 to 1/3 cup EVOO
• 1/4 cup grated Parmesan or Romano cheese
• 1 tsp fresh ground black pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp salt (optional)
• 1/2 cup torn fresh basil

If Adding in Shrimp

• 1 pound 16/20 raw shrimp (peeled, deveined and remove tails)

Instructions

• Put a large pot of salted water on to boil for the pasta.
• Meanwhile, in a large skillet, coat the bottom of the pan with EVOO on medium/medium high heat.
• Thinly slice the garlic cloves and add to pan as the oil heats up.
  
• Cook the garlic for a few minutes until the oil starts to gently sizzle.
• Toss in the tomatoes and allow to cook in the sizzling oil for 1 minute, then reduce heat to low. Cover.
• Once the sizzling stops, remove the cover and cook on a simmer for about 4 minutes. You may need to slightly increase heat to bring to a simmer.
• With a spoon, gently press some of tomatoes to help release their juices. Keep some whole.
• Toss in hand-torn fresh basil, black pepper and salt if using. Stir.
• If adding in shrimp: Layer the raw shrimp over the simmering sauce. Cook covered for about three minutes. The shrimp will start turning pink on the bottom. Using tongs or a spoon, turn the shrimp and gently allow them to cook through. The shrimp is done once they turn curl into circles.
  
• Remove from the heat and cover until the pasta is cooked.
• Cook the pasta al dente and drain.
• Add the cooked spaghetti into the sauce. Top with grated cheese and the red pepper flakes and stir, making sure to spoon tomatoes over the top of the pasta.
  
• For serving, top with more basil and grated cheese.

Notes

Substitute pesto: You can swap out the garlic and fresh basil if you have pesto on hand. Simply add in 2 to 3 tablespoons in step 8.  

If using larger tomatoes instead of cherry: Cut into thick pieces (such as quarters or sixths depending on size). Do not overcook. The sauce is best when the tomatoes retain a chunky consistency.

Omitting salt: The cheese provides sufficient salty flavor for those watching sodium intake. 

 

 

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