Cherry tomato pasta - Maring

On weekends I love to hang around the kitchen longer and cook more leisurely dishes, like a slowly simmered stew or pasta sauce. Weeknights tend to feel like more of a rush, and getting dinner on the table in 15 or 20 minutes after getting home can be challenging, especially with a hungry child gracing the kitchen. This dish takes about as long to whip together as it takes to boil water and cook the pasta. As the tomatoes soften, a delicately sweet and tangy sauce emerges. Oh, how I love summer vegetables!



1 garlic clove, minced

3 or 4 strips of lemon peel, the less white pith the better (a vegetable peeler does the trick)

2 tbsp parsley, minced



8 ounces whole-grain pasta of your choice

3 tbsp olive oil

2 garlic cloves, minced

2 tbsp parsley, minced

Pinch of red chili flakes

1 medium zucchini, cut into ¼-inch rounds or half-moons

1 medium carrot, thinly sliced

1 pint cherry tomatoes, stemmed and halved**

Coarse sea salt

Freshly ground black pepper


Start by bringing a pot of water to a boil. Season it with a few pinches of salt.

To make the gremolata, simply mince the garlic, lemon peel, and parsley together.

Heat a large pan over low heat and, while the pasta cooks, add the olive oil, garlic, parsley, red chili flakes, zucchini, and carrots and cook, stirring occasionally until the garlic is fragrant, a minute or two. Turn the heat up to medium-high and add the cherry tomatoes and cook until the tomatoes just start to soften, about 5 minutes. Add a little splash of pasta water as needed to keep things on the saucy side. Stir in the drained pasta when it is al dente, or still has little bite to it, and season lightly with salt and pepper. Spoon in to bowls and top with the gremolata.

**Cooks Illustrated magazine once taught me the easiest and coolest way to halve cherry tomatoes. Simply find two plastic container lids that are roughly the same size, the bigger the better. Invert one lid onto your cutting board and cover with one layer of tomatoes. Place the other lid on top and, securing the lid-tomato sandwich with one hand, slice your knife in between the lids, uncover, and – voilà! – sliced tomatoes.

Adapted from Salt to Taste, by Marco Canora


The tip on slicing cherry tomatoes was worth retrieving this recipe from the archives.
I called it up because it was featured in an email, but without the tip and with nutritional info, which was a program hiccup or a carryover from an older recipe. Cholesterol 55mg is impossible, since it’s vegan.

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