Pasta with cherry tomatoes


  • 400 g. rigatoni or penne
  • 60 g. butter
  • 2 cloves of sliced garlic
  • 350 g. cherry tomatoes
  • handful of chopped basil
  • balsamic vinegar
  • black pepper
  • sea salt
  • parmesan cheese


Cook the pasta until al dente and drain it.  Melt the butter in non-stick pan over a medium heat.  Add the garlic and cherry tomatoes and cook for 8 minutes or until the cherry tomatoes are soft and golden in colour. Add a handful of chopped basil and spoon it over the warm pasta.  Add a drizzle of balsamic vinegar and a pinch of pepper, sea salt and grated parmesan.

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