Pasta with Cherry Tomato Marinara

Name: Pasta with Cherry Tomato Marinara
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tablespoons olive oil; 4 cloves garlic, thinly sliced, chopped or grated; 2 pints cherry tomatoes (red and yellow), halved; 1 teaspoon (1/3 palmful) dried oregano; 1 teaspoon (1/3 palmful) red pepper flakes; A handful of basil leaves, torn; Salt; 1 pound cavatappi or other short-cut pasta; Grated Pecorino Romano or Parmigiano-Reggiano cheese; Fruity EVOO – Extra Virgin Olive Oil, for drizzling

8 steps

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Updated at: Wed, 27 Mar 2024 00:53:33 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories2455.1 kcal (123%)

Total Fat75.1 g (107%)

Carbs372.4 g (143%)

Sugars30.8 g (34%)

Protein75.1 g (150%)

Sodium1216.5 mg (61%)

Fiber24 g (86%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 tablespoonsolive oil

4 clovesgarlic

thinly sliced, chopped or grated

2 pintscherry tomatoes

red and yellow, halved

1 teaspoondried oregano

1 teaspoonred pepper flakes

or other short-cut pasta

Pecorino Romano cheese

Grated, or Parmigiano-Reggiano

Extra Virgin Olive Oil

for drizzling

Instructions

Step 1

Bring a large pot of water to a boil for the pasta.

Step 2

Heat a skillet with a lid over medium-high heat with olive oil, 3 turns of the pan.

Step 3

Add garlic and swirl; then add cherry tomatoes and season with oregano and red pepper flakes.

Step 4

Stir in basil to wilt and season with salt.

Step 5

Cover and cook 15 minutes to break down tomatoes, giving the pot a shake now and then.

Step 6

Salt pasta water and cook pasta to al dente.

Step 7

Add half a mug of salty water to the sauce before draining pasta then add pasta to the sauce along with a couple of handfuls of cheese and a fat drizzle of EVOO.

Step 8

Pass extra cheese at table and serve with Rach’s Iceberg Antipasto Salad.