Flavorful Cherry Tomato Pasta with Fragrant Perilla Leaves
Homemade Cherry Tomato Pasta Without Store-Bought Sauce: A Step-by-Step Guide
This recipe guides you through making a delicious homemade tomato pasta sauce from scratch, using fresh cherry tomatoes and fragrant perilla leaves, without relying on any pre-made spaghetti sauce. Enjoy a rich, authentic tomato flavor elevated by the unique aroma of perilla.
Pasta Ingredients- 220g Spaghetti
- 1 Tbsp Coarse Salt (for boiling pasta)
- 1 pint Cherry Tomatoes (Joo-seong type recommended, about 200-300g)
- 2 Tbsp Olive Oil (for sautéing)
- 2 Tbsp Minced Garlic or Sliced Garlic
- 1 medium Onion, thinly sliced
- Pinch of Salt (for seasoning)
- Pinch of Black Pepper (for seasoning)
- 1.5 Tbsp Soy Sauce (for umami)
- 7 Perilla Leaves, thinly julienned
- 1 Tbsp Olive Oil (for finishing)
- 1/2 cup Cherry Tomato Juice (or pureed tomatoes)
Cooking Instructions
Step 1
Heat 2 tablespoons of olive oil in a deep pan over medium-low heat. Add the sliced garlic and sauté gently until fragrant and lightly golden, being careful not to burn it. Infusing the oil with garlic aroma is key.
Step 2
Add the thinly sliced onion to the pan and sauté until it becomes translucent and tender. Caramelizing the onions will bring out their natural sweetness and add depth to the sauce.
Step 3
Add the whole or halved cherry tomatoes to the pan. Cook, stirring occasionally, until the tomatoes begin to soften and their skins start to wrinkle, releasing their juices and aroma.
Step 4
Pour in the cherry tomato juice (or puree). Cover the pan and let it simmer over medium-low heat for 10-15 minutes, or until the tomatoes have broken down and the sauce has thickened. Stir occasionally with a spatula to prevent sticking.
Step 5
Once the tomatoes are well-cooked and the sauce has reached a desired consistency, stir in 1.5 tablespoons of soy sauce for a rich umami flavor. Taste and adjust seasoning with additional salt and pepper if needed.
Step 6
While the sauce simmers, bring a pot of water to a rolling boil. Add 1 tablespoon of coarse salt and cook the spaghetti according to package directions until al dente (about 1 minute less than the recommended time). Drain the pasta and add it directly to the pan with the tomato sauce. Toss well to coat the pasta evenly with the sauce and cook for about 1 minute.
Step 7
Turn off the heat. Add the thinly julienned perilla leaves to the pasta and toss gently to combine. The fresh, slightly peppery flavor of the perilla leaves will add a wonderful aromatic contrast to the tomato sauce.
Step 8
Drizzle the remaining 1 tablespoon of olive oil around the edges of the pan and give everything one final gentle toss. This will add a beautiful sheen to the pasta. Serve immediately and enjoy your homemade cherry tomato pasta!
