Under 30 Minutes

Sauteed Tomato and Herb Pasta

We prefer cherry tomatoes to grape for sauteing; they break down better, creating a light yet luscious sauce.

  • Prep:
  • Total Time:
  • Servings: 6
Sauteed Tomato and Herb Pasta

Photography: Andrew Purcell

Source: Everyday Food, July/August July/August 2013


  • Salt and pepper
  • 3/4 pound spaghetti
  • 3 tablespoons olive oil
  • 2 pints cherry tomatoes
  • 3 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup shaved Parmesan (1 1/2 ounces)


  1. In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.

  2. Meanwhile, in a large skillet, combine oil, tomatoes, garlic, and thyme over medium. Cook, stirring occasionally, until tomatoes are soft and skins have burst, 12 to 15 minutes.

  3. Add tomato mixture to pasta; toss to combine and season. Serve warm. Top with Parmesan.


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