Tahini Pasta with Burst Cherry Tomatoes
Creamy Tahini Pasta with Burst Cherry Tomatoes, Parmesan, and basil. A fresh weeknight dinner featuring the most luxurious tahini pasta sauce that's ready in just 30 minutes.
Servings: 6
Equipment
- Large skillet
- Stock pot or Dutch oven
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 pints cherry tomatoes
- 5 garlic cloves, smashed
- 1 1/2 tsp. za'atar spice
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper
- 1 lb. spaghetti (or pasta of choice)
- 1/3 cup tahini
- 2 Tbsp. fresh lemon juice
- 1 cup grated Parmesan cheese, divided
- 1/4 cup chopped fresh basil leaves
- 2 tsp. drained capers (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add cherry tomatoes and smashed garlic; cook for 8 to 10 minutes, until tomatoes are burst and jammy. Season with za'atar, 1/2 tsp. salt, and 1/4 tsp. black pepper.
- Meanwhile, boil pasta in a large pot of generously salted water until al dente. Prior to draining, remove 1 cup of pasta cooking water.
- In a large glass measuring cup or bowl, combine tahini, lemon juice, 3/4 cup of the grated Parmesan, and remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Stream in reserved 1 cup of pasta cooking water and whisk until smooth.
- Add cooked pasta and tahini sauce to pan with tomatoes. (Note: if the skillet isn't large enough, transfer to the pot you cooked the pasta in.)Toss continuously over medium heat until sauce thickens and clings to noodles. Stir in fresh basil and capers, and garnish with remaining Parmesan cheese and cracked black pepper.
Notes
- Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Reheat: Warm leftovers in a skillet over medium heat. Add a splash of water to help rehydrate the sauce. You can also reheat individual portions in the microwave.
Nutrition
Serving: 2cups | Calories: 515kcal | Carbohydrates: 59g | Protein: 19g | Fat: 23g | Saturated Fat: 1.5g | Sodium: 500mg | Fiber: 5g | Sugar: 5g