Late Tomato & Grape Pan Sauce Pasta

Late-season Italian kitchens often pair lingering cherry tomatoes with sweet grapes for gentle contrast. This one-pan sauce coats rigatoni with blistered fruit, white wine, garlic, and fresh herbs for a bright, simple dinner.

Serves 4 · 12 min prep · 20 min cook

Estimate for one serving

• 520 cal
• 16g protein
• 68g carbs
• 20g fat
• 3g fiber

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Ingredients

• 12 oz dried rigatoni or paccheri
• 2 cups late-season cherry tomatoes
• 1 1/2 cups red seedless grapes
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves
• 1 large shallot
• 1 cup fresh basil leaves
• 1 tbsp fresh oregano
• 1/2 tsp red pepper flakes
• 1/3 cup dry white wine
• 3/4 cup grated Parmesan cheese
• 1 tsp lemon zest
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 2 tbsp toasted pine nuts

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil and cook the pasta until just shy of al dente, reserving a generous cup of starchy pasta water before draining.
2. 2While the pasta cooks, heat a wide deep skillet over medium-high and warm most of the olive oil until it shimmers.
3. 3Add thinly sliced shallot and smashed garlic; cook 2 minutes until fragrant and lightly golden at the edges.
4. 4Tip in the whole cherry tomatoes and halved grapes; season with salt, pepper, and red pepper flakes. Cook undisturbed 3 to 4 minutes so the skins blister and begin to collapse.
5. 5Deglaze with the white wine, scraping up any browned bits, and let it reduce by half while gently crushing some tomatoes with the back of a spoon to release juices.
6. 6Add the drained pasta straight into the skillet along with a splash of reserved pasta water. Toss vigorously so the starch emulsifies with the tomato-grape juices into a glossy pan sauce.
7. 7Stir in most of the torn basil, oregano, lemon zest, and grated Parmesan off the heat until the cheese melts into a silky coating; add more pasta water if needed to loosen.
8. 8Finish with a final drizzle of olive oil, remaining basil, toasted pine nuts, and flaky salt. Serve immediately in warm bowls while the sauce still clings to every ridge.