Pasta with Sautéed Cherry Tomatoes

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5 from 1 vote

Pasta with Sautéed Cherry Tomatoes

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 473kcal

Ingredients

6 oz brown rice pasta
2 cups cherry tomatoes
1 tablespoon avocado oil
2 cloves garlic minced
½ cup water
2 tablespoon balsamic vinegar
½ teaspoon sea salt
1 tablespoon extra virgin olive oil good quality or butter

US Customary - Metric

Instructions

Cook pasta as per package directions to al dente, stirring a couple of times while it is cooking to prevent clumps. Drain, reserving 1 cup water.
Meanwhile, in a large non-stick skillet, heat the oil over medium and add the tomatoes. Allow to sit for 3 minutes undisturbed to allow them to start to blister.
Once the skins are lightly blistered, stir in the garlic until fragrant, about 1 minute. Then stir in the water, balsamic vinegar and salt.
Cover and cook for 6-7 minutes until the tomatoes are softened and use the back of a spoon to break them (careful as the juices from inside can splatter).
Once the tomatoes are all soft and jammy, reduce the heat to medium low and stir in the cooked pasta and ¼ cup pasta water if needed. Cover and cook for 2-3 minutes until warmed through, adding more pasta water as necessary to achieve your desired consistency.
Remove from heat and stir in the olive oil.
Serve garnished with parmesan cheese and fresh herbs if desired.

Notes

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat with a splash of water in a skillet over medium low heat until warmed through or in the microwave.

Nutrition