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Spaghettini With Burst Cherry Tomatoes

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“This dish, from Olives & Oranges by Sara Jenkins and Mindy Fox is a great way to use cherry tomatoes. "As the tomatoes lightly brown in olive oil in a hot skillet, their skins burst and their juices caramelize, giving this quick sauce a depth that one usually encounters only in slower-cooked versions," the authors write.”

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil.
  2. Heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. Cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes; cook, tossing once, 2 minutes.
  3. Push tomatoes to one side of pan; add garlic. Cook until fragrant, 3 to 4 minutes. Stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. Remove from heat.
  4. Add pasta to boiling water; cook until al dente, about 8 minutes. Meanwhile, gently reheat sauce.
  5. Drain pasta; place in serving bowl. Add sauce and basil; toss. Add 3/4 cup of the cheese; toss. Add remaining ¾ cup cheese; toss.
  6. Season with pepper.

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