Blistered Cherry Tomato Marinara Pasta with Mixed Green Salad
A vibrant pasta dish featuring fresh cherry tomatoes blistered to smoky perfection before being folded into a rich marinara sauce with shallots, garlic, and Italian herbs. The high-heat blistering technique creates caramelized spots that add depth and sweetness to complement the crushed tomato base. Served alongside a crisp mixed green salad with pepitas and lime vinaigrette, this makes an ideal weeknight dinner or casual entertaining option that balances comfort with freshness.
Ingredients
- 2 bulbs shallots, chopped
- 4 cloves garlic, chopped
- 1 ½ cups cherry or grape tomatoes, halved
- 10 oz spaghetti or linguini pasta
- 2 Tbsp butter
- 1 Tbsp cooking oil
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes(optional)
- 1 can crushed tomatoes (15 oz / 397 g)
- ¼ tsp sugar
- ½ tsp lemon juice
- 1 oz parmesan cheese, grated(optional)
- ¼ jalapenos, chopped
- 2 Tbsp cilantro leaves, torn and chopped
- 2 cloves garlic, chopped
- ⅓ cup plain or Greek yogurt
- 3 Tbsp olive oil
- 2 tsp lime juice
- 1 tsp Dijon mustard
- ¼ tsp honey
- 8 oz cucumbers, chopped
- 5 oz mixed greens
- ¼ cup pepitas / pumpkin seeds
Instructions
- 1
Bring a large stockpot of salted water to a boil and cook pasta until tender, then drain
- 2
Heat cooking oil in large saute pan over high heat
- 3
Add cherry tomatoes with pinch of salt and saute until softened with blackened spots
- 4
Set blistered tomatoes aside and reduce heat to medium
- 5
Add butter and shallots to pan and saute until tender
- 6
Add garlic, Italian seasoning and red pepper flakes
- 7
Pour crushed tomatoes over top and bring to simmer for 5 minutes
- 8
Remove from heat and stir in blistered tomatoes, sugar and lemon juice, season with salt and pepper
- 9
Toss greens, cucumbers and pepitas with vinaigrette
- 10
Serve marinara over pasta with parmesan if desired, with salad on the side
Tips
Use high heat when blistering tomatoes to achieve proper caramelization and smoky flavor without overcooking.
Reserve some pasta cooking water to thin the marinara if needed when combining with pasta.
Good to Know
Refrigerate pasta and salad separately up to 3 days. Reheat pasta gently.
Marinara can be made 1 day ahead and reheated. Prepare salad components but dress just before serving.
Serve immediately while pasta is warm. Offer additional parmesan and red pepper flakes on the side.
Common Mistakes
Don't skip the high heat for tomatoes to avoid soggy, pale results instead of proper blistering.
Season the marinara at the end to avoid over-salting as tomatoes reduce.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without the salad components?
Yes, the pasta marinara stands alone perfectly. The salad ingredients appear to be for a separate side dish that can be omitted.
What if I can't find cherry tomatoes?
Use regular tomatoes cut into small pieces, though you'll miss some of the sweet concentrated flavor that cherry tomatoes provide when blistered.
How long will the marinara keep?
Store covered in refrigerator up to 4 days or freeze up to 3 months. Reheat gently on stovetop.