Burst Cherry Tomato Pasta
I have been waiting and watching for weeks, and finally, my tomatoes have started to ripen. My very favorite pasta sauce is anything made with fresh, ripe tomatoes just picked from the garden. My husband is away in Italy this week with one of my grandson’s for a quick trip and so I am home alone with the dog.
Since the tomatoes look to want to ripen at the same time, I see a lot of ripe tomatoes in my near future. After waiting so long for my own garden tomatoes, I certainly won’t complain about having too many! I leave for Umbria, Italy September 2nd, so I’ll only have a month to enjoy them anyway. My daughter, who lives just a mile down the road, will be able to enjoy the tomatoes after we leave.
This easy pasta dish could be considered Italian fast food. I am always being told by folks that their lives are so busy, especially during the week, that they do not have time to cook, so they order out. This delicious dish can be prepared easily in under thirty minutes, and it is a dish the whole family will enjoy.
The only points remember is that your tomatoes should be very ripe, and you need fresh basil. You can use a variety of pasta types in this dish including short pasta shapes like rigatoni or penne, long dried pasta like spaghetti or bucatini like I used in the photos. You could even use fresh pasta if you prefer.
I use our own extra virgin olive oil in my kitchen, but a good quality olive oil is also essential in this dish. Serve this dish with a loaf of crusty Italian bread and a big mixed salad, and you have a complete meal that can be prepared in minutes.
Buon Appetito!
Deborah Mele
Burst Cherry Tomato Pasta
An easy pasta dish using fresh, ripe cherry tomatoes that can be prepared in minutes.
Ingredients
- 1/2 Cup Extra Virgin Olive Oil
- 4 Large Garlic Cloves, Peeled & Thinly Sliced
- 2 1/2 Pints Ripe Cherry Tomatoes
- 1/2 Teaspoon Dried Crushed Chili Peppers (Optional)
- 2 Large Fresh Basil Sprigs, Thinly Sliced
- Salt & Pepper
- 1 Pound Dried Pasta Of Choice (See Notes Above)
- Grated Parmesan or Pecorino Romano Cheese
Instructions
- Heat a large pot of lightly salted water to a boil.
- While the water is heating, heat the oil in a large skillet over medium heat, and add the garlic.
- As soon as the garlic begins to sizzle, add the tomatoes and stir to coat in the oil.
- Continue to cook the tomatoes until they begin to burst, about 5 to 6 minutes.
- Use a wooden spoon to smash half the tomatoes, stirring occasionally to create a sauce.
- Season with the chili flakes, basil, salt and pepper and cook about 4 to 5 minutes more.
- As soon as the water has come to a boil, cook the pasta until it is "al dente".
- Drain the pasta, reserving a small cup of the pasta water.
- Return the pasta to the pot and dump the tomato sauce on top.
- Over high heat, stir the pasta with the sauce, adding a little of the pasta water to keep prevent the sauce from drying up too much.
- Serve in individual bowls topped with grated cheese.
Nutrition Information:
Yield: 6 Serving Size: 1 1/2 cupAmount Per Serving: Calories: 326Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 6mgSodium: 140mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 7g
