Burst Cherry Tomato and Mushroom Pasta with Balsamic
This recipe started like most things I make, I realized at 9pm I hadn’t started dinner or gone to the store. I was initially going for some kind of marsala situation, but it turns out I didn’t have marsala and voila, this pasta was born. It’s become a staple because it’s 1. easy 2. carby but lightly sauced 3. made with stuff I always have on hand.
In my house this recipe feeds two people, but it’s technically four servings of pasta. Id suggest it for you and your SO/you and your moochy roommate/ you and your dog/you and future you who will def enjoy this for lunch tomorrow. It takes about half an hour start to finish and the sauce can be started while the pasta is cooking. I would also recommend using your nicer balsamic for this, because you’ll really taste it.
Burst Cherry Tomato and Mushroom Pasta with Balsamic
Ingredients
2 tbsp of olive oil
1 shallot, chopped
1.5 cups (5-7) cremini mushrooms, stems removed, sliced
2 handfuls of cherry tomatoes
1 clove of garlic, minced
½ tbsp flour
1 tsp balsamic vinegar
½ lb penne
Salt, pepper, red pepper (optional)
Directions
Heat olive oil over medium heat in a skillet & boil the pasta in salted water, do not pour the pasta water out. Add the shallot and mushrooms and sauté until the mushrooms start to crisp a little, about five minutes. Add the tomatoes, garlic, and salt and pepper to taste. Cook, stirring occasionally, until the tomatoes start to burst, maybe ten minutes. Add ½ cup of the pasta water and flour. Stir to mix the flour in. When the sauce is thickens a little, 3-5 minutes, remove from heat and add the balsamic and cooked pasta, taste, and salt and pepper as desired.
