burst cherry tomato sauce for pasta
5 from 4 votes

Pasta with burst cherry tomato sauce

Course First course
Cuisine Italian
Keyword vegetarian, fresh pasta, tomato, sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


  • 800 g of cherry tomatoes
  • 3 cloves of garlic
  • Chili pepper
  • 4 tablespoons of extra virgin olive oil
  • 10 fresh basil leaves
  • 25 g of pine nuts, (2 ½ tablespoons)
  • Salt
  • Black pepper
  • Pasta, see the following recipe for the fresh maltagliati
  • Grated Parmigiano Reggiano, or aged pecorino


  • Wash the cherry tomatoes and collect them in a pan along with the unpeeled garlic cloves, the basil leaves, the pine nuts, the extra virgin olive oil, some crushed chili pepper and a generous pinch of salt.
  • Cook on medium flame, cover with a lid, for 10 minutes.
  • After 10 minutes, remove the lid and crush the tomatoes with a wooden spoon.
  • Let the sauce cook for 5 more minutes and adjust the seasoning. Turn off the heat and set aside.
  • Bring a large pot of water to the boil, season with salt and cook the pasta al dente.
  • Drain the pasta and toss into the pan with the sauce. Sprinkle with grated cheese and add a few turns of black pepper, toss once more and serve.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!