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Burst Cherry Tomato and Herbs De Provence Pasta

By Karlee Flores

Ingredients

  • 12 ounces Rigatoni pasta
  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • 2 garlic cloves, sliced
  • Pinch of chili flakes
  • 16 ounces cherry tomatoes
  • 4 ounces tomato paste
  • ¼ dry vermouth
  • ½ cup Parmesan Reggiano, grated
  • 2 tablespoons Herbs de Provence
  • ¼ cup cream

Procedure



Cook pasta to package directions and reserve ½ cup pasta water.

In a nonstick saucepan over medium/high heat, add the olive oil. Once the oil has warmed, add the shallots, garlic, and pinch of chili flakes.

Cook until softened, about 2 minutes. Add in the cherry tomatoes and cook until they burst. Press them down on the back of a wooden spoon.

Add in the tomato pasta and mix until combined. Add in dry vermouth, parmesan Reggiano, Herbs de Provence, and cream. Mix until well combined and bring to a simmer.

Add the pasta and pasta water into the sauce and mix. Serve with parmesan flakes and olive oil.