Burst Cherry Tomato & Mushroom Pasta
If you’re a chunky sauce lover, this one’s for you.
Prep Time: 10ish min
Cook Time: 30ish min
Yield: 6-8ish servings
Ingredients
1 box of long pasta
2.5 cups cherry tomatoes, halved
2 cups baby bella mushrooms, quartered
4 cloves of garlic, minced
2 handfuls of basil, roughly chopped
2 tbsp olive oil
2 tbsp butter
1 tbsp fresh thyme
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flake (or less if you don’t like it spicy)
1/2 tsp sugar
grated parmesan for serving
Instructions
Heat the olive oil in a large skillet over medium heat. Add the quartered mushrooms to the hot oil. Cook until nicely browned on all sides.
Add the garlic and thyme. Cook for a couple of minutes until fragrant.
Add the halved cherry tomatoes, salt, pepper, red chili flake, and sugar. Turn the heat down to low, cover, and simmer until the tomatoes have released most of their juice — about 15-20 min. Give it a good stir every now and then to make sure nothing sticks to the pan.
While the sauce simmers, cook the pasta according to the instructions on the box. Drain but make sure to reserve at least 1/2 cup of pasta water.
Add the cooked pasta, reserved pasta water, basil, and butter directly into the pan with the sauce. Stir until the sauce evenly coats each noodle. Taste and adjust seasoning as needed.
Serve! Ideally with lots of fresh grated parmesan. If you’re really looking to impress, top it off with cripsy parmesan breadcrumbs.