Blistered Cherry Tomato Steak Pasta

With tomato season at its peak, you have to make this blistered Cherry Tomato Steak Pasta! It is a simple and vibrant sauce full of garlic, white wine and juicy tomatoes, tossed over homemade pasta, served with juicy steak.

Cherry Tomatoes are one of my all time favorite tomatoes to use for pasta. They have such a beautiful sweet flavor and you don’t have to peel them! Pair them with white wine, garlic and fresh basil and they make a heavenly pasta sauce.

I love this blistered Cherry Tomato and Steak Pasta because you can get the sauce made while the pasta cooks, then sear up the steaks and dinner is served. While I love to make homemade sourdough pasta, you can serve this dish with any kind of pasta you like. You also can use any kind of steak you have on hand! Beef, deer, elk, moose etc. The flavours pair beautifully with all of it.

Enjoy this pasta dish for a date night in, a dinner party or a week night family dinner. It’s beautiful, full of flavor and absolutely to die for!

Tips for Making Perfect Blistered Cherry Tomato Steak Pasta

1. If you are making the homemade sourdough pasta, be sure to flour the sheets of pasta well before cutting into strips as it is softer than regular pasta and can stick together.
2. When cooking the tomatoes, you want to cook them over medium heat until thy start to caramelize in the pan. This adds an additional depth of flavor that is so delicious.
3. Any time that you are slicing steak to add to a sandwich or salad you want to slice it against the grain. This will give you the most tender bite making it easier and more enjoyable to eat.

Blistered Cheery Tomato Steak PAsta Ingredients

Steak– As mentioned above you can use deer, elk, moose, or beef.

Pasta– Any pasta you like will work. I like to make homemade sourdough pasta.

Cherry Tomatoes– Use any variety you have. You want them nice and ripe.

Onion– White or yellow onion.

Garlic– Fresh minced is always best.

Tomato Paste– This just enhances the tomatoes for a deeper flavor.

Balsamic Vinegar– Just a touch add a bit of sweetness.

White Wine- A dreamy combination with the cherry tomatoes. Sub with vegetable broth if you prefer.

Cream– You can use half and half for a lighter sauce, or heavy cream for extra richness.

Chili Flakes– Optional, but a dash adds a slight kick.

Fresh Basil– Adds beautiful color and freshness.

Parmesan– Fresh grated parmesan makes the perfect topping to round out this dish.

The Steps

1. Start by boiling the pasta in salted water until tender. Set aside 1/2 cup of the salted pasta water then strain and set aside.
2. Next, take the cherry tomatoes and slice them all in half.
3. Heat a large skillet over medium heat with a couple tbsp of oil. Add in the onion, garlic and cherry tomatoes and cook until the tomatoes have blistered. This should take about 10 minutes.
4. Once they are blistered and caramelized, add in the white wine to deglaze the pan, scraping any crispy bits off the bottom.
5. Then, add in the balsamic vinegar and tomato paste and cook for a couple more minutes.
6. Finally, add in the cream, chili flakes, salt and pepper and stir until combined. Turn the sauce down to simmer to keep warm.
7. Now, season the steaks on all sides generously with salt and pepper.
8. Heat a skillet over high heat with a couple tbsp of butter or oil.
9. Once it is nice and hot, sear the steaks for a couple minutes on each side until the internal temp reaches 120F for rare or 130F for medium rare.
10. Remove the steaks from the pan and allow to rest for 5 minutes before slicing against the grain.
11. To finish the pasta off, add the cooked pasta into the sauce, then slowly add in a bit of the reserved pasta water at a time until you have your desired sauce texture.
12. Serve the pasta immediately, topped with fresh basil, grated parmesan and a sliced steak on top of each bowl. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more tasty pasta recipes to try?

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