Cherry Tomato Strozzapreti Pasta

Cherry Tomato Strozzapreti Pasta

Our Cherry Tomato Pasta is about making the most of fresh, juicy tomatoes right when they peak in the summer. You know those moments when tomatoes are so sweet and ripe, and you find yourself using them in everything? This dish is a result of that.

It’s inspired by simple, traditional Italian cooking where fresh, seasonal ingredients really get to shine. And let’s be honest, when tomatoes are this good, you don’t need much else to make a killer dish.

What makes this recipe extra special is our Tomato Compound Butter—the secret to getting that velvety sauce that clings to every bite of pasta. You start by cooking down half of the cherry tomatoes with some garlic until they’re all soft and saucy. Then, the magic happens when you toss in the Tomato Compound Butter. It melts right into the pasta water, making it rich without being heavy. The other half of the tomatoes are added at the end, so you still get those bursts of fresh, sweet tomato flavor.

This recipe works great with any short-cut pasta like strozzapreti, torchiette, or penne. It’s perfect for a quick weeknight dinner when you want something delicious but doesn’t require much fuss. It’s fast, easy, and really lets those fresh summer tomatoes be the star of the show. Serve it with our Green Salad with Mustard Vinaigrette or some crusty bread, and you’re all set for a fantastic vegetarian dinner.

Main Ingredients:

Cherry Tomatoes: Fresh cherry tomatoes are the star of the dish. Their natural sweetness and slight tanginess balance the richness of the tomato butter, creating a well-rounded sauce. Half are cooked down to form the base of the sauce, while the other half are added towards the end to retain a burst of fresh flavor and texture.

Tomato Compound Butter: This unique ingredient combines tomatoes and butter to create a luxurious, silky sauce that coats the pasta beautifully. It adds depth and a rich mouthfeel, elevating the simple tomato-based sauce into something special.

Strozzapreti Pasta: This short, twisted pasta is ideal for capturing the sauce. Its ridges and folds help hold onto the velvety tomato butter, ensuring every bite is full of flavor.

Beemster Aged Gouda: A finely grated, slightly heavy addition of this aged cheese adds a nutty, complex flavor to the dish. It melts into the sauce, enhancing its richness and providing a subtle creaminess that pairs wonderfully with the tomatoes.

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Cherry Tomato Pasta

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Course: Dinner + Mains, Quick Meals, Vegetarian

Our Cherry Tomato Pasta is about making the most of fresh, juicy tomatoes right when they peak in the summer.

Servings: 6

1/2x 1x 2x

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Cook Mode

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Ingredients

• 2 tbsp olive oil

• 4 garlic cloves minced

• 4 cups cherry tomatoes cut in half

• 1 lb strozzapreti pasta

• 1 1/4 cup reserve pasta water

• 8 tbsp Tomato Compound Butter

• 1 cup beemster aged gouda
  finely grated, plus more for plating

• salt + pepper to taste

• fresh basil to garnish

Method

• Prepare the Pasta: Bring salted water to a boil in a large pot. Add strozzapreti pasta and cook until al dente, about 8-10 minutes. Reserve 1 1/4 cups of the pasta water before draining.
• Cook the Tomatoes and Garlic: In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and half of the tomatoes (2 cups) of cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices, creating a light sauce.
• Combine Pasta and Sauce: Add the cooked pasta to the sauté pan with the tomatoes. Pour in reserved pasta water and stir well. Add 8 tablespoons of tomato butter, stirring until fully melted, and the sauce coats the pasta evenly.
• Incorporate the Cheese: Grate 1 cup of Beemster aged gouda directly into the pan. Stir until the cheese melts into the sauce, creating a rich, creamy consistency.
• Finish with Fresh Tomatoes: Add the remaining 2 cups of cherry tomatoes and cook for another 2-3 minutes, just until warmed through but still retaining their shape.
• Season and Serve: Taste and adjust seasoning with salt and pepper. Garnish with additional grated Beemster aged gouda and fresh basil. Serve immediately.

Field Notes

• Garnish with fresh herbs such as basil and green onion for a little extra pop.
• RELATED RECIPES: Tomato Compound Butter