Best 3 Giada Cherry Tomato Pasta Recipes
Indulge in a culinary journey with Giada's Cherry Tomato Pasta, a vibrant and flavorful dish that captures the essence of Italian cuisine. This delectable pasta features juicy cherry tomatoes bursting with sweetness, sautéed with aromatic garlic and fragrant basil, all tossed together with perfectly cooked pasta. The simplicity of the ingredients allows the natural flavors to shine through, creating a harmonious balance that will tantalize your taste buds.
In addition to the classic Cherry Tomato Pasta, the article offers a collection of enticing variations that cater to diverse preferences and dietary needs. For a creamy and indulgent twist, try the Creamy Sun-Dried Tomato Pasta, where sun-dried tomatoes add a tangy depth to a rich and velvety sauce. If you're seeking a vegetarian delight, the Roasted Red Pepper Pasta is a vibrant symphony of colors and flavors, featuring roasted red peppers, zucchini, and a hint of spice.
For those with dietary restrictions, the Gluten-Free Cherry Tomato Pasta provides a delicious alternative, using gluten-free pasta and a flavorful tomato sauce. And for a quick and easy weeknight meal, the One-Pot Cherry Tomato Pasta is a lifesaver, combining all the ingredients in one pot for a hassle-free cooking experience.
With its vibrant colors, delightful flavors, and versatility, Giada's Cherry Tomato Pasta and its variations offer a culinary adventure that will leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on a journey of Italian culinary delights.
CRAB AND CHERRY TOMATO FETTUCCINE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
- Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
- Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
- Serve sprinkled with additional Parmesan and torn basil, if desired.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
PASTA PONZA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
- Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
Tips:
- Use ripe, flavorful cherry tomatoes for the best results.
- If you don't have fresh basil, you can use 1/4 cup of dried basil.
- Add a pinch of red pepper flakes for a little extra spice.
- Serve the pasta immediately, garnished with fresh basil and Parmesan cheese.
- For a vegetarian version of this recipe, omit the pancetta or bacon.
- You can also add other vegetables to this dish, such as zucchini, yellow squash, or bell pepper.
- If you want a creamier sauce, you can add 1/2 cup of heavy cream to the pan along with the cherry tomatoes.
- This recipe can be made ahead of time and reheated when you're ready to serve.
Conclusion:
This easy and delicious cherry tomato pasta recipe is perfect for a weeknight meal. It's made with fresh, flavorful ingredients and comes together in just 30 minutes. The combination of sweet cherry tomatoes, savory pancetta or bacon, and creamy sauce is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, give this recipe a try.
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