By Laura | Laura the Gastronaut
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Yield: 3-4 servings
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This burst tomato pasta is so simple and easy! The fresh basil, salami, feta, red onion, and kalamata olives combined together is so delicious and makes this pasta perfect for any night of the week.
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 pints (22 oz) cherry tomatoes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon red crushed pepper
• Pinch of sugar
• 8 oz dried garden rotini pasta
• 1/4 cup feta cheese, crumbled
• 4 oz dried salami, chopped
• 1/4 red onion, diced
• 20 kalamata olives
• 10 fresh basil leaves, torn
➊ Heat olive oil and garlic in large pot over medium heat until garlic is fragrant, about 1-2 minutes.
➋ Add the whole cherry tomatoes, salt, and pepper to the pot with the oil and garlic. Cook over medium heat for about 5 minutes, stirring occasionally. During this time, the tomatoes' skin will begin to wrinkle, peel, and some tomatoes may begin to burst.
➌ Turn the heat down to low and add in red crushed pepper and sugar. Continue to simmer the tomatoes for 15 more minutes. During this time, use the back of your spoon to pop all of the tomatoes that haven't bursted yet.
➍ Meanwhile, boil the pasta in salted water according to package directions until desired tenderness. *Reserve about 1/4 cup of pasta water in case you want to thin out your pasta sauce.* Drain the pasta.
➎ Adjust seasoning of the tomato sauce. Optional- add pasta water to the tomato sauce by the tablespoon to achieve desired consistency.
➏ When ready to serve, split pasta between plates and evenly spoon tomato sauce over. Top with crumbled feta cheese, chopped dried salami, diced red onion, kalamata olives, and fresh basil leaves.
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Find recipe at: https://laurathegastronaut.com/burst-tomato-and-basil-pasta-with-salami