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Photo Credit: Elizabeth Newman
Marinated Cherry Tomato Pasta
20 MINPrep Time
10 MINCook Time
6Servings
(14)
by Giadzy
Beginner
Photo Credit: Elizabeth Newman
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This marinated cherry tomato pasta is everything we love about summer food: hardly any cooking, fresh ingredients, and vibrant flavor. The cherry tomatoes marinate with olive oil, lemon, shallots, garlic and pepper flakes for hours until the flavors marry together. Tossed with fresh basil, shaved Parmesan and your favorite pasta, it's such a bright and delicious way to eat pasta in the summer! It's fabulous served warm with freshly cooked pasta, and just as delicious on days 2 and 3 after hanging out in the fridge.
Marinated Cherry Tomato Pasta
Main Course pasta
Servings
6
20 minutes
Cook Time
10 minutes
559
Author:
The Giadzy Kitchen
Ingredients
- 3 pints cherry tomatoes, (halved)
- 1/2 cup extra-virgin olive oil
- 2 large shallots, (sliced thin)
- 2 garlic cloves, (minced)
- 2 teaspoons lemon zest, (from 2 lemons)
- 1/3 cup lemon juice, (from 2 large lemons)
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1 pound dried pasta, such as Spaghetti Chittara
- 1 heaping cup fresh basil, (torn)
- 1 cup shaved Parmesan cheese
Instructions
- To a large bowl, add the cherry tomatoes, olive oil, shallots, garlic, lemon zest, lemon juice, kosher salt and pepper flakes. Mix together until the tomatoes and shallots are coated in the marinade.
- Cover the bowl and set aside at room temperature for 2-4 hours.
- Cook the spaghetti to al dente according to package instructions. Add the spaghetti to the bowl with the marinated tomato mixture, and toss to evenly coat. Add the fresh basil and shaved Parmesan and toss until mixed. Serve warm, room temperature or cold.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
Amount/Serving % Daily Value
- Carbs
- 69 grams
- Protein
- 18 grams
- Fat
- 24 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 11 milligrams
- Sodium
- 690 milligrams
- Fiber
- 4 grams
- Sugar
- 9 grams
Extra Virgin Olive Oil DOP
- Regular Price
- $27.50
- Unit Price
- /per
(17oz)
Organic Spaghetti Chitarra Pasta
- Regular Price
- $10.50
- Unit Price
- /per
(1.1 lbs)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
Extra Virgin Olive Oil DOP
- Regular Price
- $27.50
- Unit Price
- /per
(17oz)
Organic Spaghetti Chitarra Pasta
- Regular Price
- $10.50
- Unit Price
- /per
(1.1 lbs)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
13 reviews & comments
-
Liz - Sep 28
★★★★★
★★★★★
Amazing and addicting!!
-
Carol Hutchison - Oct 31
★★★★★
★★★★★
This was SO good! Very flavorful!
-
William Duel - Jun 09
★★★★★
★★★★★
Lots of flavor in this. Very lemony. It is delicious.
-
Diane Murray - Jun 09
★★★★★
★★★★★
Nope. The lemon is too forward and fights with the acid in the tomatoes. I’ll stick to my quick sauté of garlic, shallots and cherry tomatoes (in EVOO) with some red pepper flakes. Toss will pasta, basil and Parmesan cheese for a lovely meal. This recipe is a not-so-good version of a pasta classic.
-
Piosenka - Jun 09
★★★★★
★★★★★
Really amazing recipe – perfect for summer tomatoes. I used my regular tomatoes from my garden instead of cherry tomatoes. It worked so well!
-
Anne Hembree - Jun 09
★★★★★
★★★★★
I came across this recipe last night & it looked so beautiful & healthy I had to make it today. It's as delicious as it looks! Love this!
-
Elizabeth DeFrancesco - Jun 09
★★★★★
★★★★★
This is a summertime staple in our house! We plant grape tomatoes specifically for this recipe. I’ve never made anything before that my family has requested so often. It’s fine with store bought tomatoes, but the home grown ones are oh so good! I’d give this recipe 10 stars if I could!
-
Donna S - Jun 09
★★★★★
★★★★★
Delicious and super easy to make! Added some corn niblets from an ear of corn ,some capers and chopped hazelnuts on top. When at a cooking class in Palermo we made something similar and added almonds on top( but I didn’t have any). Love Giada’s recipes!
-
Joyce Sikma - Jun 09
★★★★★
★★★★★
Tried this today. I was making this for something different to bring to work for lunch. I used a 12oz package of bucatini and a big package of Wild Wonder tomatoes. This was so good that between 3 people most of it is gone and I may have 2 lunch servings left. Guess I’ll be making more tomorrow or the next day. We all thought it was good flavorful and a refreshing change of pace.
-
Terry Jenkins - Jun 09
★★★★★
★★★★★
Cappalini here we come!
-
Tanya Mackellar - Jun 09
★★★★★
★★★★★
This was an absolutely stunning dish full of flavour and an easy weeknight dinner or even a date night 🌙
-
Ricky Trimble - Jun 09
★★★★★
★★★★★
Miei Cari Commensali Un Banchetto Eccellent!!!!!!!!
-
Raye-Ann deRegnier - Jun 09
★★★★★
★★★★★
This was so good! We just came back from a vacation week and this pasta salad (served on a bed of arugula with a slice of roasted salmon) was much more delicious than anything we had in any restaurant on the vacation! To save calories and increase the vegetables, I did decrease the pasta to 8 ounces. I added the kernels from 2 ears of fresh corn to be seasonal. I'm looking forward to the leftovers today!
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