Balsamic Tomato Reduction Pasta
Balsamic Tomato Reduction Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Balsamic Tomato Reduction
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 2 pints cherry tomatoes, halved
- 1/2 cup balsamic vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil, chopped
For Garnish
- 1/2 cup Parmesan cheese, freshly grated
- fresh basil, leaves, as needed for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. This will be used for cooking the pasta.
⏱️ 5 min
- 2
While the water heats, prepare the balsamic tomato reduction. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 8 to 10 minutes, or until the tomatoes have softened and begun to burst, releasing their juices.
⏱️ 10 min
- 4
Pour in the balsamic vinegar, granulated sugar, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer, then reduce the heat to medium-low and continue to simmer for 10 to 15 minutes, stirring occasionally, until the sauce has thickened and reduced by about one-third. The tomatoes should be very soft and the sauce should coat the back of a spoon.
⏱️ 15 min
- 5
While the sauce is reducing, add the linguine to the boiling salted water. Cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min
- 6
Once the sauce has reduced, stir in the chopped fresh basil. Taste and adjust seasonings as needed.
⏱️ 1 min
- 7
Drain the cooked linguine and add it directly to the skillet with the balsamic tomato reduction. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
Serve immediately, garnished with freshly grated Parmesan cheese and extra fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Balsamic Tomato Reduction Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Balsamic Tomato Reduction
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 2 pints cherry tomatoes, halved
- 1/2 cup balsamic vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil, chopped
For Garnish
- 1/2 cup Parmesan cheese, freshly grated
- fresh basil, leaves, as needed for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. This will be used for cooking the pasta.
⏱️ 5 min - 2
While the water heats, prepare the balsamic tomato reduction. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 8 to 10 minutes, or until the tomatoes have softened and begun to burst, releasing their juices.
⏱️ 10 min - 4
Pour in the balsamic vinegar, granulated sugar, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer, then reduce the heat to medium-low and continue to simmer for 10 to 15 minutes, stirring occasionally, until the sauce has thickened and reduced by about one-third. The tomatoes should be very soft and the sauce should coat the back of a spoon.
⏱️ 15 min - 5
While the sauce is reducing, add the linguine to the boiling salted water. Cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min - 6
Once the sauce has reduced, stir in the chopped fresh basil. Taste and adjust seasonings as needed.
⏱️ 1 min - 7
Drain the cooked linguine and add it directly to the skillet with the balsamic tomato reduction. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Serve immediately, garnished with freshly grated Parmesan cheese and extra fresh basil leaves.
⏱️ 1 min