Pasta with Cherry Tomatoes and Walnuts

Italian Entrée
30 min.
4 Servings
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For a refreshingly light and guilt-free pasta dish, try our pasta with cherry tomatoes and walnuts. Bursting with fresh, spring ingredients, ours features campanelle (Italian for “bell flowers”), a pasta with ruffled edges, which compliments the natural look of the walnuts. Buon appetito!


  • 8 cloves garlic
  • 1 pkg. (0.75 oz.) Nature’s Basket oregano
  • ½ cup Mariani walnuts
  • 1 lb. Barilla campanelle or rotini pasta
  • 2 Tbsp. Market District extra virgin olive oil
  • 10 oz. Market District True Rebel Mix tomatoes
  • ¾ tsp. kosher salt
  • ¾ tsp. ground black pepper
  • 2 oz. Market District shredded Parmesan, divided


  Prep Time: 10 min. • Cook Time: 20 min.

Preheat oven to 425°F. Bring a large pot of water to a boil. Peel and thinly slice the garlic. Pick the oregano leaves. Roughly chop the walnuts.

Add the pasta to the boiling water and cook for 8 minutes. Drain from the water and reserve 1 cup of the pasta water.

While the pasta is cooking, warm olive oil in a pan on medium heat. Add the garlic and tomatoes and stir. With the back of the cooking spoon, smash half of the cherry tomatoes so the juices form a sauce and then add the oregano. Add the pasta water to the pan with the salt and pepper and bring to a simmer. Once simmering, add the pasta and cook for another 2 minutes until the sauce thickens and everything is well mixed. Fold in the walnuts and half the Parmesan cheese.

Garnish with the remaining Parmesan and enjoy!

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