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Garlic, white wine, butter, tomatoes, pasta and parm, are basically all you need for this easy burst tomato recipe. Add a juicy sautéed chicken breast, shrimp or salmon for protein if you so desire, or just enjoy it without meat. I love simple meals that I can create by using leftover ingredients in my cupboard. My parents just left town a few days ago and I had a bag of baby san marzano tomatoes that I couldn’t see going to waste. The request from The Hubs was a hearty dinner that was easy on me to make. So I looked around my kitchen: a half bottle of white wine in the fridge, a bunch of freshly grated parmesan cheese in a baggy from a previous family feast, a surplus of garlic cloves, Kerrygold already softened on the counter, and a half loaf of Italian bread in the pantry (and it goes without saying that there is always pasta in my cupboard!). The answer was super duper clear – a yummy winey-garlicky pasta dish with these gorgeous tomatoes and a side of garlic bread.
What is Burst Tomato Pasta?
Burst tomato pasta is a very simple pasta dish recipe that highlights ripe cherry tomatoes as the star ingredient. The tomatoes are cooked in a butter-olive oil base with mined garlic, white wine and chicken stock and then the tomatoes are cooked until they start to wrinkle and burst, releasing their tangy juices into the sauce.
Ingredients Needed to Make Easy Burst Tomato Pasta
Just a handful of ingredients are needed to make this easy dish! This burst tomato pasta is very versatile so feel free to improvise and add any other items you wish, or keep it simple like I did:
- 2 pints cherry tomatoes (or Villagio Marzano if you can find them)
- 4 minced garlic cloves
- 6 tablespoons butter
- 1/2 cup dry white wine (good enough to drink)
- 1/4 cup chicken stock or broth (you can alternately sub with more wine)
- Red pepper flakes (optional)
- 1 lb. dry long pasta; spaghetti, angel hair or linguine noodles
- 1/3 cup freshly grated parmesan
- Salt and pepper
- For garnish – fresh chopped parsley or basil
- Optional – garlic bread, rolls, etc.
How to Make Easy Burst Tomato Pasta:
Making this burst tomato pasta couldn’t be easier. As I mentioned earlier, I just threw together some of the ingredients I already had in my fridge and pantry. It took all of 15 minutes to prepare and we were eating in no time. I’d definitely put this in the category of easy weekday dinners, although it’s elevated enough to be a fancier weekend dinner with friends and is delish paired with wine, salad, bread, and don’t forget the tiramisu!!
- In a large saute pan over medium heat, add 3 tablespoons of butter and the minced garlic. Heat until garlic is fragrant then add the tomatoes.
- Toss the tomatoes in the garlic butter and reduce heat to low. Add the wine and chicken stock, salt, pepper and red pepper flakes if using. Allow it to cook and reduce, about 5-7 minutes.
- While sauce is simmering, cook the pasta to the package instructions for al dente.
- Once sauce has reduced and tomatoes are tender, add the remaining butter to the pan. Taste and adjust the seasonings as needed. Reserve 1/4 cup pasta water.
- Add in the pasta, plus 1/4 cup of the pasta water to help thicken up the sauce. Toss the pasta in the sauce making sure to get it evenly coated in sauce.
- To the pan add half of the grated parmesan, reserving the rest for each plated portion.
- Serve with your protein of choice and top with parmesan, chopped basil or parsley and a sprinkle of red pepper flakes.
Looking for a Foolproof Tender Chicken Recipe on the Stove?
Looking to pair this with sautéed chicken breast? Here is my FOOLPROOF way to make absolutely juicy chicken breasts on the stove. If you are planning to make this to pair with the burst tomato pasta, I like to make the chicken (or shrimp) first in the same pan, remove once it’s fully cooked and begin my recipe with the pan as-is so that all those brown bits at the bottom will add even more flavor to my pasta and the wine will deglaze the pan.
Ingredients Needed:
- Chicken breasts
- Seasoning of choice (I’ve used cajun seasoning, poultry seasoning, Longhorn seasoning, etc.)
- 1/4 Olive oil
- 1/2 cup Chicken stock or chicken broth
- Saute pan with a lid
Instructions:
- On a prepared surface, use the flat side of a meat mallet to pound each piece of chicken breast until they are uniform in size, about 1/4 inch thick. Pat them dry.
- Place them in a large bowl or large zip-top bag, and add a good drizzle of olive oil to evenly coat. This helps the seasoning adhere.
- Liberally season each side with your seasoning of choice. Be sure to add salt and pepper if your seasoning is unsalted.
- Toss the chicken to ensure every nook and cranny is nicely coated. Set aside for about 30 minutes at room temperature, allowing the seasoning to seep in and the chicken to lose some chill. You never want to cook chicken directly from the fridge.
- Place a saute pan over medium-high heat. Add 2-3 tablespoons of olive oil and once it’s nice and hot, place a few chicken breasts into the pan, being sure not to overcrowd. You may need to work in batches.
- Allow chicken to cook undisturbed for 5 full minutes. Then flip only once. Reduce heat to simmer, and add 1/2 cup of chicken stock and cover pan with a lid. Allow it to cook in the pan juices on simmer for 15 minutes.
- Remove from the pan and tent with foil for at least 5-10 minutes to ensure maximum juiciness.
- Slice and serve! I will also use this as a make-ahead recipe to dice and keep in the fridge for salads, etc.
Looking for More Pasta and Comfort Food Recipes?
I hope you enjoy this Easy Burst Tomato Pasta recipe. Be sure to comment below with any questions or feedback! If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Easy Burst Tomato Pasta
Ingredients
- 2 pints Cherry Tomatoes or Villagio Marzano if you can find them
- 4 minced garlic cloves
- 6 tablespoons butter
- 1/2 cup dry white wine good enough to drink
- 1/4 cup chicken stock or broth you can alternately sub with more wine
- Red pepper flakes optional
- 1 lb. dry long pasta; spaghetti angel hair or linguine noodles
- 1/3 cup freshly grated parmesan
- Salt and pepper
- For garnish - fresh chopped parsley or basil
- Optional - garlic bread rolls, etc.
Instructions
- In a large saute pan over medium heat, add 3 tablespoons of butter and the minced garlic. Heat until garlic is fragrant then add the tomatoes.
- Toss the tomatoes in the garlic butter and reduce heat to low. Add the wine and chicken stock, salt, pepper and red pepper flakes if using. Allow it to cook and reduce, about 5-7 minutes.
- While sauce is simmering, cook the pasta to the package instructions for al dente.
- Once sauce has reduced and tomatoes are tender, add the remaining butter to the pan. Taste and adjust the seasonings as needed. Reserve 1/4 cup pasta water.
- Add in the pasta, plus 1/4 cup of the pasta water to help thicken up the sauce. Toss the pasta in the sauce making sure to get it evenly coated in sauce.
- To the pan add half of the grated parmesan, reserving the rest for each plated portion.
- Serve with your protein of choice and top with parmesan, chopped basil or parsley and a sprinkle of red pepper flakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
