One of the dishes I get the most excited to make every summer is a fresh cherry tomato pasta. Over the years I’ve created one tomato recipe after another. But this recipe is a tried and true favorite that I’ve been making since 2016! It’s not a one-pot pasta or the easiest pasta you’ll ever make, but it’s simple enough. And it highlights some of summer’s most delicious flavors – sweet cherry tomatoes and fresh summery herbs, especially basil. When I got home from Cleveland on Sunday night, I was so excited to see that we had cherry tomatoes on the counter and plenty of herbs in the garden. In an effort not to go to the store, I knew I was making this for dinner. I had everything on hand, even down to the stale bread and prosciutto in the fridge. It was a clear sign it was finally time to make one of my favorite summertime pasta dishes!
Here are details
Step 1: make the breadcrumbs Of course, you don’t have to make the breadcrumbs. These are an extra step and they do require the oven. That said, you should not underestimate their deliciousness. The breadcrumbs are made with sourdough bread and cooked with butter and prosciutto. While the bread toasts on the pan the butter browns and the prosciutto gets crispy. Once everything is very golden and crisp, add it to the food processor. Then add a handful of salted pistachios and fresh herbs. I love to use oregano and thyme. Then pulse the toasted bread into a finer crumb with the prosciutto and pistachios. It’s going to smell delicious but taste even better. Now just add a little sea salt and the crumbs are finished. Step 2: boil the pasta Cook the pasta until it’s al dente. Meaning it has a little bit of a bite left to it. Drain the pasta, but save some of the pasta cooking water in case you need to thin the sauce. Step 3: cook the chicken and tomatoes While the pasta boils, cook the chicken. In the same pan, along with some butter, cook the tomatoes until they begin to blister. Then pull the tomatoes out and set aside them with the chicken. Step 4: make the sauce Now make the sauce. Add more butter and some garlic to that same skillet we cooked up the chicken and tomatoes in. Let the butter brown around the garlic. Mix in a splash of dry white wine, then pour in the milk. Add lots of parmesan cheese and a couple of handfuls of chopped baby spinach. Step 5: toss the pasta Toss the pasta with the sauce. Add the chicken and mix in the freshly grated mozzarella and the tomatoes. Finish the pasta with fresh basil and season it up with chili flakes. Step 6: plate the pasta Immediately serve the pasta topped with breadcrumbs and a few basil leaves. Not only is this pasta pretty, but it’s so delicious. Creamy with just the right amount of fresh herbs and garlic in the sauce. The tomatoes add a bright burst of sweet summer flavor. And those breadcrumbs – they’re like the chef’s kiss. They may not be totally needed, but they’re so yummy! I should mention that this is a great meal to serve to guests, it always impresses. Just add a summer salad and some crusty bread on the side for a delicious meal. The perfect summer dinner! Looking for more summer recipes? Here are a few ideas: Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Skillet Burst Cherry Tomato Summer Pasta with Lemony Breadcrumbs One Pot Creamy Roasted Red Pepper Chicken Pasta Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Detroit Style Tomato Herb Pepperoni Pizza Cherry Tomato Pasta Alla Vodka Lastly, if you make this Charred Tomato Basil Chicken Florentine Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
