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Pasta with Sugar Plum Tomatoes (pasta ai pomodori datterini)

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: easy cooking, fresh tomatoes, light pasta
Servings: 4 people
Author: Erika Price


  • 1 pound Sugar Plum Tomatoes Fresh
  • 6/8 tbsp Extra Virgin Olive Oil
  • 4 tbsp Italian Breadcrumbs Unflavored
  • 4 tbsp Mediterranean Oregano
  • 12 oz Fresh or Dry Pasta I recommend: if long shape: angel hair, linguine, bucatini or spaghetti. Short shape: little ear, bowtie, shell.
  • shaved Cacio Ricotta cheese (hard sheep ricotta cheese) For garnish
  • salt As needed or desired


  • Wash and dry the sugar plum tomatoes. Cut in half and place in a mixing bowl.
    Add EVOO, salt, oregano, 2 Tbsp breadcrumbs and mix until all the ingredients are evenly distributed.
  • Line an 8x8 inch pyrex or non stick  pan with parchment paper, place the dressed tomatoes in it, sprinkle the remaining 2 Tbsp of breadcrumbs on top and bake in previously warmed oven at 356 degrees for 20 minutes.
  • Meantime in a large pot bring salter water to a boil and add the pasta. Cook as directed on the pasta box of your choice, drain all the water and put pasta back in the pot.
  • Add the baked plum tomatoes in the pot and gently mix with a large fork or tongs, until pasta is evenly covered by the oil and the tomatoes. 
  • Plate and shave the cheese on top. THAT'S IT! AS SIMPLE AS THAT!
  • NOTE: when using the hard sheep ricotta cheese, this IS SALTY. So take it easy with the amount of salt you put in your pasta water and on the tomatoes.