Fresh Grape Tomato Pasta, a fast easy and full of flavor dish. Cherry or Grape Tomatoes sautéed with garlic, olive oil and spices. Tossed with Orecchiette Pasta makes this the perfect Pasta Recipe for family weekday meal or even guests to dinner.
I first tried this Tomato Pasta recipe with friends. An Italian friend who is also a great cook made this for us and then shared the recipe. She has shared quite a few recipes from with me from Italian Apple Pie, to Baked Trout to Italian Ricciarelli cookies.
If there are two things that I have learned to absolutely love since coming to Italy, they are, fresh tomatoes and arugula, amongst other things I might add.
Ingredients for the Grape Tomato Pasta
- Olive oil
- Garlic – cloves garlic
- Tomatoes – fresh grape
- Salt (more if desired)
- Red pepper flakes – or black pepper optional
- Parsley – fresh Italian parsley also known as flat leaf parsley
- Arugula – also known as rocket
- freshly grated parmesan cheese or pecorino romano cheese as desired
This Pasta dish I made with fresh grape tomatoes but you could always use cherry tomatoes if you prefer and it is so good served with Orecchiette pasta, if you want to make it even better make it with fresh pasta!
How to make Fresh Tomato Pasta
In a large pot of boiling salted water cook the pasta very al dente.
In a large skillet, add the olive oil, garlic, sliced tomatoes, oregano, salt, hot pepper flakes and parsley, cook on medium until the tomatoes have started to brown.
Add the capers, cooked pasta and some reserved pasta water, cook on high heat for a couple of minutes, tossing continuously, until creamy. Serve on arugula leaves and sprinkle with freshly grated parmesan or pecorino cheese before serving.
How to cook pasta
Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.
Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.
After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.
Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.
Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce (like this recipe) then cook it at least one minute less (pasta very al dente). And be sure to leave some pasta water to add to the pan.
What other pasta can I use?
If you wish you could use a short ridged pasta, or a long pasta such as spaghetti or even bucattini.
How to store the pasta
Any leftover pasta should be stored in an airtight container and refrigerated. It will keep for up to 2 days. It can be reheated in a pan with a little water or microwave.
So when you are looking for a delicious and unique pasta recipe, I hope you try this fresh grape pasta recipe! It’s the perfect dish for a summer meal or dinner party. Buon Appetito!
If you are looking for more delicious Pasta Recipes take a look at these 20+ Best Italian Pasta Recipes.
Fresh Grape Tomato Pasta
- ¼ cup olive oil
- 1-2 cloves garlic (finely chopped or minced)
- 40 grape or cherry tomatoes (sliced in half)
- ½ teaspoon oregano
- ¼ teaspoon salt (more if desired)
- 1-2 pinches hot pepper flakes or black pepper (optional)
- ¼ cup fresh Italian parsley chopped
- 10-15 capers
- 3½-4 cups cooked pasta
- 1-2 cups arugula
- 4-6 tablespoons freshly grated parmesan or pecorino cheese as desired
- In a large pot of boiling salted water cook the pasta very al dente.
- In a large pan, add the olive oil, garlic, halved tomatoes, oregano, salt, hot pepper flakes and parsley, cook on medium heat until the tomatoes have just started to brown.
- Add the capers, cooked pasta and 3-4 tablespoons of pasta water, cook on high heat for approximately a minute stirring or tossing to combine continuously. Do not let the water completely disappear, you want a bit of a thick soupy sauce.
- Serve on arugula leaves and sprinkle with freshly grated parmesan or pecorino cheese. Enjoy!
Updated from August 30, 2017.