Description
Sweet cherry tomatoes and tangy balsamic meet creamy parmesan in this quick weeknight pasta. Perfect for one!
Ingredients
Units
Scale
- 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