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One pan cherry tomato & basil pasta

We all have some sort of pasta in the pantry, right? Although sometimes, no pasta sauce!

This one pot pasta dish doesn't need any sauce. After cooking down these sweet Cherry tomatoes, they're better than any canned sauce you can get! Recipe below!


2 tbsp Olive oil

2 small packages cherry tomatoes

8 oz dry pasta of your choice

1 1/2 cup Vegetable broth

1 tbsp balsamic vinegar

2 sprigs of fresh basil

Juice from 1 whole lemon

Salt and pepper

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Red pepper flakes (optional)

1 tsp oregano

1 cup Parmesan cheese

Start by placing olive oil in your pan and begin heating. Wash your cherry tomatoes and add them to the pan, whole.

Sautee the tomatoes on medium heat with the lid on for about 10-15 minutes. When the tomatoes' skin begins to fall off, they are ready.

Next, add your dry pasta into the pan, filling it with vegetable broth just until the pasta is covered. Mine took 1 1/2 cups, just make sure the pasta is just barely covered with the broth not submerged. No need to stir. Add in all of your spices on top of the pasta. Simmer with the lid on for 10 minutes on medium-high, or until the broth begins to bubble.

Give the pasta a stir and toss in your basil

leaves - whole or chopped. Add the juice of one whole lemon. With the lid on, cook for another 10-15 minutes or until the pasta is tender.

Turn heat off & drizzle the balsamic vinegar on top followed by fresh Parmesan. Place the lid back on for 5 minutes to let the sauce thicken and the cheese melt.

Enjoy the cheesy goodness my friends!


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