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Marinated Cherry Tomato Pasta

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
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Marinated Cherry Tomato Pasta

Category

Main Course pasta

Servings

6

Prep Time

20 minutes

Cook Time

10 minutes

Calories

559

Author:

The Giadzy Kitchen

Image of Marinated Cherry Tomato Pasta

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 spaghetti, such as Setaro
  • 1 heaping cup fresh basil, (torn)
  • 1 cup shaved Parmesan cheese

Instructions

  1. 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.
  2. Cover the bowl and set aside at room temperature for 2-4 hours.
  3. 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

per serving
Calories
559
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
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vegetarian

11 reviews & comments

  • Author's avatar image
    William Duel
    ★★★★★
    ★★★★★

    Lots of flavor in this. Very lemony. It is delicious.

  • Author's avatar image
    Diane Murray
    ★★★★★
    ★★★★★

    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.

  • Author's avatar image
    Piosenka
    ★★★★★
    ★★★★★

    Really amazing recipe – perfect for summer tomatoes. I used my regular tomatoes from my garden instead of cherry tomatoes. It worked so well!

  • Author's avatar image
    Anne Hembree
    ★★★★★
    ★★★★★

    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!

  • Author's avatar image
    Elizabeth DeFrancesco
    ★★★★★
    ★★★★★

    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!

  • Author's avatar image
    Donna S
    ★★★★★
    ★★★★★

    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!

  • Author's avatar image
    Joyce Sikma
    ★★★★★
    ★★★★★

    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.

  • Author's avatar image
    Terry Jenkins
    ★★★★★
    ★★★★★

    Cappalini here we come!

  • Author's avatar image
    Tanya Mackellar
    ★★★★★
    ★★★★★

    This was an absolutely stunning dish full of flavour and an easy weeknight dinner or even a date night 🌙

  • Author's avatar image
    Ricky Trimble
    ★★★★★
    ★★★★★

    Miei Cari Commensali Un Banchetto Eccellent!!!!!!!!

  • Author's avatar image
    Raye-Ann deRegnier
    ★★★★★
    ★★★★★

    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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