Baked Cherry Tomato Pasta

cherry tomato2

The long wait is over. Those tiny little cherries have ripen to blazing red.  I wondered what to make out of those.  Thinking of a way to shoot a fish in a barrel, I was considering a salad, with the usual  mix of onion, cucumber, bell pepper, salt and pepper.  Snoopy as I am, I veered away from the convention.

cherry tomato

I decided to make my own version of Tomato Pasta using cherry tomato. Since it’s Halloween, I added chicken liver as a twist.  The ingredients are very simple. This recipe makes 6 to 8 servings.  I don’t have a DSLR camera to capture the dish; neither do I have time to garnish ala chef plate.


  • 1/2 kg chicken liver
  • 1 onion, chopped
  • 12 garlic gloves diced (don’t be shy)
  • ¼ cup canola oil or olive oil if available
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1lb Penne pasta or any pasta shape you prefer. I used Fusilli (corkscrew shape).  I can’t tell the difference in taste anyway
  • 1 tablespoon dried basil leaves
  • ½ cup Parmesan cheese or Queso de bola, or any hard cheese would do

How to Make:

  • Cook Pasta in a pot of salted/oiled boiling water until tender (you know the drill)
  • Bake the cherry tomatoes or roast at about 400f (the blackish-burnt tomato skin is fine).  Then chop them in halves.
  • While the pasta is cooking, heat a pan with canola oil/olive oil. Then saute garlic until golden brown and add onions until caramelized. Then add chicken liver.
  • Add baked tomatoes, and sprinkle the dried basil leaves into the pan.
  • Drain the pasta on a pot.
  • While the pan is still hot, toss the pasta with the tomato mixture. Add liver spread (optional)
  • Sprinkle with Parmesan cheese, if not available, you may use Quezo de bola leftovers.

So here you go, no pretensions.


The team had a feast.


Happy Holloween! 🙂


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