Curry Pasta with Bursted Cherry Tomatoes

A quick and easy pasta dish using a delicious homemade curry paste, heavy cream, and sautéed cherry tomatoes.

5 from 2 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Nutrition

Calories: 981kcal

Author: Max Cozzi

Servings: 2

Ingredients

8 oz spaghetti (or other pasta)
1 " ginger
3 cloves garlic
1 small shallot
1 tablespoon turmeric powder
1 teaspoon cloves
2 tablespoon butter
2 cups cherry tomatoes
¾ cup heavy cream
½ cup parmesan
2 teaspoon salt (plus more for the pasta water)
lemon, basil, and red pepper flakes (for serving)

Instructions

Bring a large pot of salted water to boil and cook the spaghetti according to package directions, usually about 7-8 minutes. Save 1 cup of pasta water and drain the pasta.
While the pasta is cooking, make the curry paste by adding the ginger, garlic, shallots, turmeric, and cloves to a blender and grind until smooth. You can add a splash of water to help the paste blend.
Heat a large fry pan to medium heat and add the butter and cherry tomatoes. Cook the tomatoes for about 5 minutes or until they smash easily when pressed with a wooden spoon.
Once the tomatoes are done add the curry paste, heavy cream, parmesan, and salt to the pan. Cook for about 1 minute and smash all the tomatoes into the sauce.
Once the sauce is done, add the cooked spaghetti and pasta water to the pan and stir well until the sauce is thick and sticks to the pasta, about 2-3 more minutes. Squeeze some lemon on top and sprinkle some red pepper flakes and basil.

Video

Notes

Make a larger batch of the curry paste and save in the fridge for up to 2 weeks for your next curry.

Course: dinner, lunch

Cuisine: Indian, Italian, Mediterranean, Middle Eastern

Keyword: curry cream pasta, curry pasta recipe, curry sauce for pasta, easy curry pasta, indian curry pasta, pasta curry, pasta with curry sauce, thai curry paste, vegetarian

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