Next time you’re going to make pasta, try this simple yet exciting burst sweet cherry tomato pasta. Cherry tomatoes cooked with apricot confiture, crispy chickpeas, extremely crispy rosemary, lemon zest and the creamiest burrata ever, make this dish absolutely delicious.
I love pasta. Give me any kind of pasta and I will make a gorgeous dish to enjoy every day, just like this burst cherry tomato pasta. In fact, it’s so much more than a regular pasta dish. It’s packed with flavour and textures. How should I describe it? Tangy, sweet, jammy, crispy, creamy and aromatic. Lovely!
Moreover, there are three highlights in this pasta recipe. Firstly, the crispy chickpeas and rosemary, secondly, the jammy tomato sauce and thirdly, the burrata and lemon zest. Omg, this is heavenly good.
Crisping up chickpeas and rosemary
Crisping the chickpeas creates a mess in your kitchen. Oil drops everywhere, on the stove, tiles, walls and your clothes. However, frying them is absolutely worth it. Wink. On the other hand, you can simply roast them in the oven, But it’s not the same thing, though.
Have you ever tried fried rosemary? Wow, an intense flavoured crispy herb. Incredibly delicious and perfect for toppings either for pasta, meat, potatoes or vegetables. In fact, for more crispy rosemary, you can check these easy recipes of mine: crispy smashed potatoes, tasty Hasselback zucchini, rosemary bacon shaved Brussels sprouts, a delicious peach chicken skillet or golden zucchini salad.
Furthermore, what about adding some jam or confiture to the tomato sauce? Not only does it give the shine but it transforms it into a sweet, jammy tomato sauce. I used apricot confiture, but you can use fig, plum or peach confiture, too. They will all add that sweet fruity note to the sauce.
Last but not least, burrata. Yes! I love this extremely creamy cheese. So soft and delicate like a cloud. Wink. Burrata pairs wonderfully with pasta and tomatoes (however it also makes a great cold vegetarian dish, like with pesto zucchini noodles or beetroot carpaccio). And, with some lemon zest, it gives that “zing” effect to the dish.
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Ingredients for 2 portions of burst sweet cheery tomato pasta:
- olive oil
- 200 g chickpeas (half a can, drained, tapped dry)
- 3 sprigs of rosemary
- 1 lemon (zest)
- salt and pepper
- 200 g spaghetti (or any other pasta)
- 250-300 g cherry tomatoes
- 1 garlic clove (chopped or sliced)
- 1-2 tsp of chili flakes
- 4 Tbsp of apple vinegar
- 2 Tbsp of apricot confiture
- 1-2 burrata
- yellow chili
To begin, prepare the crispy chickpeas. You can either roast them in the oven or fry them in the skillet on the stovetop. I suggest the latter. Drain the chickpeas and tap them dry with paper towels. In a larger skillet, drizzle some good quality olive oil and once it gets hot, add the chickpeas.
From time to time, give them a stir. Halfway through, add the rosemary sprigs and at the last minute add the lemon zest. When chickpeas and rosemary crisp up, remove them along with lemon zest from the skillet (but keeping the oil) and place them in a bowl. Then, season with some sea salt and toss.
Enhance your tomato sauce with apricot confiture
Next, in the same skillet add the cherry tomatoes (you can halve them or leave them whole), sliced garlic, some chili flakes (if you wish) and a pinch of sea salt. Once the tomatoes start to burst, reduce the heat to medium-low, stir in the vinegar and the apricot confiture. Cover with a lid and let it cook.
Meanwhile, in a medium pot, bring some water to boil, drop in the pasta and cook until al dente. Add 3-4 spoons of pasta water to the skillet and stir. Let it simmer for about 10 minutes with a lid on.
Furthermore, transfer the pasta to the skillet, add half of the crispy rosemary, another splash of pasta water and toss to combine well.
Finally, divide the pasta onto the plates, add the creamy burrata and top with crispy chickpeas, the rest of crispy rosemary and, last but not least, lemon zest and some fresh chili. This burst sweet cherry tomato pasta is an amazing dish for anytime any day.
Enjoy!
If you like the recipe, if you make the recipe or if you have any new ideas on how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
