Blistered cherry tomato pasta – lots of olive oil, garlic, herbs, and just the beauty of tomatoes bringing it all together! For someone who used to eat pasta at least thrice a week, I surely have cut down. And over time, it is the simplicity of flavours that brings me back to this carby wonder. Aglio e Olio forever remains my favourite. And the house favourite too!
With the fatigue of this post-pandemic world, it comes down to recipes that deliver the same amount of flavours without the complexities of a million ingredients. Or steps for that matter. I have been obsessed with Ottolenghi’s tomatoes, and have honestly lost count of the times I have made them and licked the bowl off.
Unlike the charred, almost caramelized Ottolenghi’s tomatoes, blistered cherry tomatoes are a much quicker version. You need all of 5 ingredients to make the blistered cherry tomato pasta. And a bit of patience to let the heat do its job. Pair the blistered tomatoes with any short pasta so that the tomatoes still shine. My preferred one was the orzo. But you can use orecchiette, fusilli, and even rigatoni.
Blistered cherry tomato pasta
Blistering the cherry tomatoes right is crucial to this recipe. Simply because that is all that needs to be done besides cooking the pasta. Use good quality extra virgin olive oil and start by adding the washed cherry tomatoes to a heavy bottom pan. Ensure that the oil is hot and that none of the tomatoes are overlapping. In case you don’t have a pan that is big enough, consider doing this in 2 parts so that the tomatoes cook evenly.
Add the tomatoes to the hot EVOO, let them sit for 2 minutes, and let the heat do its job. Let the tomatoes mull over as they blister away. Season the later, add some garlic and herbs, mix and cook on medium heat in intervals of 2 minutes undisturbed.
When the tomatoes are done cooking, remove them from heat. Add lots of torn-up basil leaves. Add the cooked orzo and give it a good mix. Drizzle some extra olive oil if you’d like!
Cooking the orzo
This short ‘rice’ shaped pasta is often used as an alternate in risotto recipes. But unlike the risotto, it is fairly easy to cook. Use some EVOO to coat the pasta, add water according to the packet instructions and cook it in a shallow pan. Don’t forget to season it with salt. Stir occasionally so they don’t stick together.
Check out these amazing recipes you can whip up with orzo and cherry tomatoes –
Cherry tomato galette
Baked feta and tomato pasta
Blue cheese, mushroom and spinach orzo
Lemon orzo pasta salad
Ingredients for blistered cherry tomato pasta
- Cherry tomatoes – 200g
- Extra virgin olive oil – 2tbsp + 1tbsp
- Garlic – 1 tbsp, chopped
- Dried herbs – 1 tbsp (I used oregano and rosemary)
- Salt and pepper – to taste
- Fresh basil leaves – 1/2 cup
- Orzo – 1/2 cup
Method
- Start by heating olive oil in a heavy bottom pan.
- Add the cherry tomatoes in, making sure none overlap, and let them sit undisturbed for 2 minutes on medium heat. Do not touch, probe, or prod them.
- Meanwhile, in a shallow pan, add 1 tbsp olive oil, add the orzo and stir to coat it well. Add salt, 1/3 cup water and let it simmer, and cook for about 8 to 10 minutes. Stir occasionally until all the water is absorbed.
- After 2 minutes, add salt and pepper, garlic, and herbs, mix well. Stir every 2 minutes and cook for about 10 minutes on medium heat, still ensuring none of the tomatoes overlap.
- Remove from heat, add torn up basil leaves to the pan and mix.
- Add the cooked orzo and mix well. Splash some water so that it coats well.
- Top with some more basil leaves and enjoy!
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