Marinated Cherry Tomato Pasta
Marinated Cherry Tomato Pasta
Main Course pasta
The Giadzy Kitchen
- 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
- 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 Serving Size
- per serving
Amount/Serving % Daily Value
- 69 grams
- 18 grams
- 24 grams
- Saturated Fat
- 5 grams
- 11 milligrams
- 690 milligrams
- 4 grams
- 9 grams
12 reviews & comments
This was SO good! Very flavorful!
Lots of flavor in this. Very lemony. It is delicious.
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.
Really amazing recipe – perfect for summer tomatoes. I used my regular tomatoes from my garden instead of cherry tomatoes. It worked so well!
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!
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!
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!
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.
Cappalini here we come!
This was an absolutely stunning dish full of flavour and an easy weeknight dinner or even a date night 🌙
Miei Cari Commensali Un Banchetto Eccellent!!!!!!!!
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!