There’s no better way to close out summer than with caramelized onion and burst tomato pasta.
Sweet, deeply caramelized onions, juicy burst cherry tomatoes, ribbons of fresh basil and a generous shower of parmesan — this dish is comfort and brightness on a plate. It’s late summer in a skillet.
I’ve been using caramelized onions in everything lately. They take time, but that slow cooking develops a sweet-savory depth that transforms simple ingredients. Once the onions are richly caramelized and the tomatoes begin to pop, the rest of the dish comes together quickly.
Yes, the onions need attention and patience — but I promise it’s worth it. After those 25–35 minutes of slow cooking, this pasta takes only minutes to finish. Toss everything in the skillet, stir occasionally, and dinner is ready.
The flavor profile here is simple but layered:
Major flavor players
- Caramelized onions — sweet, savory and deeply flavored.
- Burst cherry tomatoes — bright, acidic and summery.
- Fresh basil — herbaceous and refreshing.
- Parmesan — nutty, buttery and umami-rich, it pulls everything together.
Use any pasta you like — shape and type are flexible. This is a perfect meatless main, a terrific side or a great dish for sharing. It even tastes fantastic cold, which makes leftovers especially welcome: the flavors continue to meld in the fridge.
This is exactly what I want for dinner: simple, satisfying and full of summer flavor.
Caramelized Onion Tomato Pasta
Caramelized Onion and Burst Cherry Tomato Pasta
2
to 4 people
10 mins
50 mins
1 hr
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Ingredients
- 2 sweet onions, thinly sliced
- 2 tablespoons butter
- Salt and pepper
- 8 ounces pasta
- 3 garlic cloves, minced
- 2 cups whole cherry tomatoes
- 1/3 cup fresh chopped basil ribbons, plus extra for topping
- 1/4 cup finely grated parmesan cheese
- Shaved parmesan for topping
Instructions
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Heat the butter in a large skillet over medium-low heat. Add the sliced onions with a big pinch of salt and pepper. Cook, stirring often, for 25 to 35 minutes, until the onions are deeply golden and caramelized.
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Near the end of the onions’ cooking time, bring a large pot of salted water to a boil and cook the pasta according to package directions.
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Add the minced garlic and whole cherry tomatoes to the skillet with the onions. Cook, stirring often, until the tomatoes begin to burst, about 10 minutes.
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Stir the drained pasta into the skillet. Add the basil ribbons and the finely grated parmesan, tossing to combine. Taste and season with additional salt and pepper if needed.
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Serve immediately with extra basil and shaved parmesan on top.
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Cute little springs!