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Fresh Cherry Tomato Rotini

Fresh Cherry Tomato Rotini
Fresh Cherry Tomato Rotini
  • 1 box Banza Rotini
  • 4 tbsp olive oil, divided use
  • 5 cloves of garlic, crushed
  • 1 pack cherry tomatoes
  • ½ cup pasta cooking water
  • ½ cup grated parmesan
  • Basil leaves, torn
  1. Bring a salted pot of water to a boil over high heat.
  2. In a saucepan over medium heat, add 1 tbsp olive oil and the crushed cloves of garlic. Cook until they begin to soften.
  3. Dump the pack of cherry tomatoes into the skillet. Sprinkle with a generous amount of salt and turn the heat to high. Keep a careful watch to make sure the garlic doesn't start to burn. If it does, turn down the heat.
  4. Add Banza to boiling water and cook until al dente, about 6 minutes. Just before straining, remove 1/2 cup of water and reserve. Strain, rinse and reserve cooked pasta.
  5. Add the reserved pasta water and remaining 3 tbsp of olive oil to the skillet with the garlic and cherry tomatoes. Mix well, crushing some of the tomatoes and leaving others whole, until an emulsified sauce forms.
  6. Add pasta to the skillet along with the parmesan cheese and mix until every noodle is coated. Plate, topped with basil for garnish.



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