Food & Cooking Recipes Ingredients Pasta and Grains Sauteed Tomato and Herb Pasta 3.3 (21) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 6 We prefer cherry tomatoes to grape for sauteing; they break down better, creating a light yet luscious sauce. Ingredients Salt and pepper ¾ pound spaghetti 3 tablespoons olive oil 2 pints cherry tomatoes 3 garlic cloves, minced 2 teaspoons fresh thyme leaves ½ cup shaved Parmesan (1 ½ ounces) Directions In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot. 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. Add tomato mixture to pasta; toss to combine and season. Serve warm. Top with Parmesan. Andrew Purcell Rate it Print