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    HOME » Recipes » Pasta & Rice

    Published: Aug 4, 2014 · Modified: Jan 3, 2020· This website generates income via ads ·

    Spaghetti with Cherry Tomato Sauce

    Jump to Recipe

    A bumper crop of yellow pear and red cherry tomatoes sent me looking for recipe ideas. I didn't have far to go. A copy of Epicurious FRESH on the coffee table yielded inspiration in the form of a recipe for Spaghetti with Sun Gold Tomato Sauce.  I didn't have that specific type of  tomato, but I had plenty of others. I decided to use yellow pear and red cherry tomatoes. I made a few other adaptations to avoid a trip to the market. The original recipe uses fresh herbs and unique spices like clove and anise. Not usually a fan of anything licorice flavored, I opted to go ahead and include the star anise and fresh tarragon from the original recipe. It was not over powering at all.

    I made a bouquet garni of the fresh herbs, anise pod, and clove, to make removing them much easier. Plus, I got to say "bouquet garni" to Michael when I asked him to help tie the twine tightly. 🙂 The tomatoes, shallot, and fresh herbs all came from my garden.

    Spaghetti with Cherry Tomato Sauce at The Egg Farm

    This dish is light and summery, definitely not like a spaghetti with marinara. It is a perfect way to use that bumper crop of cherry tomatoes! Add a little grated parmesan before serving.

    PastaFeatured

    Spaghetti with Cherry Tomato Sauce

    Super easy sauce using cherry tomatoes and garden fresh herbs.
    PRINT Pin
    Prep Time 10 mins
    Cook Time 20 mins
    Course Main Course, Pasta
    Cuisine American
    Servings 3
    Calories 413 kcal

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 shallot finely chopped
    • 2 garlic cloves finely chopped
    • 2 sprigs basil
    • 1 sprig thyme
    • ½ sprig tarragon
    • 1 whole star anise pod
    • 1 whole clove
    • 4 cups yellow pear or cherry tomatoes halved
    • 2 teaspoons white balsamic vinegar
    • Kosher salt freshly ground pepper
    • 8 ounces spaghetti

    Instructions
     

    • Heat oil in a large skillet over medium heat. Add onion and cook, until soft but not brown. Add garlic and cook for a couple minutes more, still not browning.
    • Add the basil, thyme, and tarragon sprigs, star anise, and clove to a square of cheesecloth and tie with a string. Add the tomatoes and bouquet garni to the pan.
    • Cook, stirring often, until fragrant, about 3 minutes. Remove the cheesecloth with the herbs and spices and discard it.
    • Continue cooking, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Season sauce with salt and pepper.
    • Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
    • Add pasta and ½ cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

    Nutrition

    Nutrition Facts
    Spaghetti with Cherry Tomato Sauce
    Amount per Serving
    Calories
    413
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    7
    g
    Sodium
     
    29
    mg
    1
    %
    Potassium
     
    655
    mg
    19
    %
    Carbohydrates
     
    67
    g
    22
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    1010
    IU
    20
    %
    Vitamin C
     
    47
    mg
    57
    %
    Calcium
     
    52
    mg
    5
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword cherry tomatoes, herbs, pasta, pasta sauce
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Stephanie says

      August 13, 2014 at 2:42 pm

      How delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    2. Chelsea @ A Duck's Oven says

      August 11, 2014 at 5:19 am

      This is so gorgeous! I love any excuse to get to use a bouquet garni 🙂 Such a nice, light version of tomatoes and pasta.

    3. Nibbles By Nic says

      August 10, 2014 at 2:53 pm

      Congrats!!! Loving this recipe and gorgeous pics!! Your lovely dish is being featured this week at Munching Mondays!!! Make sure to stop by again and spread the terrific news! xo Nic

    4. Cynthia says

      August 08, 2014 at 2:09 pm

      Yum! What a great recipe. Those tomatoes look gorgeous. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

      • Mary says

        August 08, 2014 at 8:15 pm

        Thanks Cynthia!

    5. Shirley Wood says

      August 05, 2014 at 8:03 pm

      5 stars
      Those are beautiful pictures! Great recipe. I like to create new recipes making adaptations along the way, it's just plain fun! I'm am confident those fresh tomatoes were wonderful in your nice summer dish! Pinning to The Yuck Stops Here Pinterest Board. Please be sure to come back and share more of your great recipes with us again!

    Primary Sidebar

    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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