Name: Balsamic cherry tomato tagliatelle
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 medium size red onion ((cut in rings)); 3 cloves garlic ((minced)); 2 tsp dried oregano; 1-1½ tsp sea salt ((to taste)); 1 tsp freshly ground black pepper ((or sub cayenne pepper for some heat)); 1 lb cherry tomatoes ((cut in half or whole if they are small enough)); 4-6 tbsp balsamic vinegar ((to taste)); 240 gr tagliatelle ((or sub spaghetti or zucchini noodles)(use gluten free pasta if following a GF diet)); 1 handful fresh herbs ((such as parsley, thyme, basil or a combination, chopped)); ¼ cup parmesan cheese ((grated or shaved))

Yet another quick, easy and nutritious weekday meal that the whole family loves! I make this balsamic cherry tomato tagliatelle all the time. It’s my go-to dinner for when we come back late from our afternoon-family-surf-session; by the time the boys have showered, I have dinner on the table. SWOON!

Only 9 ingredients (7 if you don’t count salt and pepper), 1 pot, 1 deep skillet and 20 minutes of your time is all it takes to make this balsamic cherry tomato tagliatelle. It is vegan and easily made gluten free as well.

How I make this balsamic cherry tomato tagliatelle?

I start by heating up water in a large pot to cook the tagliatelle in. Once boiling I add the pasta and cook it al dente.

In the meantime I cut all the ingredients for this balsamic cherry tomato tagliatelle to its desired size; onion in rings, garlic minced and cherry tomatoes halved (or leave them whole if they are super small). And prep any toppings for this balsamic cherry tomato pasta, like fresh parsley, basil and/or thyme.

After heating up olive oil in a deep skillet or wok pan, I add the onions and garlic until the onions are translucent. Then I add the cherry tomatoes, oregano, salt and pepper. By stirring frequently, I move the tomatoes around until they have burst open after approximately 3-5 minutes.

Now it is time to add the balsamic vinegar. I stir it in and turn down the heat once it is all bubbling, letting it simmer until it has thickened a bit, after 5-8 minutes.

I serve the balsamic cherry tomatoes on tagliatelle (or other type of pasta) and top it with fresh herbs and shaved parmesan (both are optional, but super delicious so I’d say do it!).

This is what I do for picky eaters:

After the balsamic cherry tomato sauce is ready I (divide it in 2 batches and) blend it with an immersion blender into a smooth sauce. Everybody happy!

Additional add-ins:

This balsamic cherry tomato tagliatelle is so delicious as it is, but let me mention a few great add-ins I toss in if I have them in my fridge:

a handful of spinach leaves or some kale;
cubed roasted bell pepper;
a handful of mushrooms.

Dinner is ready in no time and it’s so delicious; I love this meal! I am sure you will feel the same way. It is

so flavorful – quick & easy to make – adaptable to picky eaters – adjustable – & so delicious (did I mention that already?)

Love this? Take a look at some of our other quick & easy weekday meals; Thai lentil curry, chicken cherry tomato orzo , Hungarian goulash or this sweet and sour shrimp.

Balsamic cherry tomato tagliatelle

A quick and easy pasta dish made with red onion, garlic, cherry tomatoes and balsamic vinegar. Picky eaters instructions included!

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Servings 4 people

Equipment

Immersion blender (optional)

Ingredients

2 medium size red onion (cut in rings)
3 cloves garlic (minced)
2 tsp dried oregano
1-1½ tsp sea salt (to taste)
1 tsp freshly ground black pepper (or sub cayenne pepper for some heat)
1 lb cherry tomatoes (cut in half or whole if they are small enough)
4-6 tbsp balsamic vinegar (to taste)
240 gr tagliatelle (or sub spaghetti or zucchini noodles)(use gluten free pasta if following a GF diet)

Toppings (optional):

1 handful fresh herbs (such as parsley, thyme, basil or a combination, chopped)
¼ cup parmesan cheese (grated or shaved)

Instructions

Start by heating up water in a large pot to cook the tagliatelle in. Once boiling, add the pasta and cook it al dente. If you are using zucchini noodles skip this step.
In the meantime cut all the ingredients to its desired size; onion in rings, garlic minced and cherry tomatoes halved (or leave them whole if they are super small).
And already prep any toppings, like fresh parsley, basil thyme and/or rosemary.
After heating up olive oil in a deep skillet or wok pan, add the onions and garlic until the onions are translucent. Then add the cherry tomatoes, oregano, salt and pepper. By stirring frequently, move the tomatoes around until they have burst open after approximately 3-5 minutes.
Now it is time to stir in the balsamic vinegar. Turn down the heat once it is all bubbling. Let it simmer until it has thickened a bit, (after 5-8 minutes). If you are using zucchini noodles stir them in now and heat them up for 1-2 minutes in the sauce.
Serve the balsamic cherry tomatoes on tagliatelle (or other type of pasta) and top it with fresh herbs and shaved parmesan.

For picky eaters:

After the balsamic cherry tomato sauce is ready, blend it with an immersion blender into a smooth sauce. If you are using zucchini noodles blend the sauce first and then add the noodles.

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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