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.
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.