I love an easy pasta dish that’s perfect for even just one on a busy weeknight. This recipe is a simple rigatoni with cherry tomatoes, garlic, balsamic, basil, and parmesan cheese. It’s basically like heaven in your mouth, and getting there is both quick and easy.
Now I will say this is a pretty generous serving and if you aren’t that hungry you could probably manage to split this with someone else. But I think once you taste it, you’ll agree that you will want to keep it all to yourself! Enjoy!
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Balsamico and Cherry Tomato Rigatoni
- Total Time: 20 minutes
- Yield: Serves 1
- Diet: Omnivore
Description
Sweet cherry tomatoes and tangy balsamic meet creamy parmesan in this quick weeknight pasta. Perfect for one!
Ingredients
- 3 oz (85 g) Rigatoni
- 2 tbsp Olive Oil
- 1 Garlic Clove, minced
- 8 oz (227 g) Cherry Tomatoes, halved
- 1/8 C (30 ml) Good Balsamic Vinegar
- 1/4 C (60 ml) Parmesan Cheese
- 3-4 Basil leaves, torn
Instructions
- Cook rigatoni in boiling water for 2 minutes less than package directions.
- Meanwhile, heat garlic in olive oil in a large skillet over medium heat.
- Once fragrant (about 2-3 minutes), add tomatoes and balsamic vinegar.
- Sauté until tomatoes are cooked down and balsamic vinegar has reduced (about 10 minutes).
- Add cooked pasta and a tablespoon of pasta water. Toss to combine.
- Turn off heat. Add parmesan cheese and basil. Season with salt and pepper to taste, and stir to combine.
Notes
- For richer flavor, use a high-quality balsamic glaze instead of regular balsamic vinegar.
- If you don’t have fresh basil, 1/4 teaspoon of dried basil can be substituted.
- To prevent the pasta from sticking, add a little extra pasta water if needed while tossing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
What does balsamic vinegar do in a pasta sauce?
It adds acidity and a slight sweetness that balances the tomatoes. Good balsamic reduces into a syrupy glaze that coats the pasta well. 
Can I use any pasta shape instead of rigatoni?
Yes. Penne, fusilli, or any short pasta with ridges or hollows works. The ridges help the sauce cling to the pasta.
Do I need to use high-quality balsamic vinegar?
For this recipe, yes. Cheap balsamic vinegar is thin and sharp and does not reduce into the same glossy, flavorful sauce. A mid-range product makes a noticeable difference.
Can I add protein to this pasta?
Fresh mozzarella, grilled chicken, or shrimp all pair well with the tomato-balsamic sauce. Add them just before the pasta is done so everything finishes together.
How do I keep the cherry tomatoes from getting too mushy?
Add them to the pan when the oil is hot and let them blister for a few minutes before stirring. You want them softened but still holding some shape.
20-minute pasta for one, my Tuesday default.
Simple, quick and absolutely delicious!!!
This is my favorite lazy night dinner!
Yay! So happy to hear that!
I loved this! I tweaked it a bit – sliced the garlic instead of chopped, added sliced sausages, and added some fresh basil into the sauce and not just on top. Once the vinegar reduced it just coated the pasta rather than a sauce, it was incredible! and SO simple!
Lovely! I need to put more tomatoes next time, I skimped on them a little this time round…;)