You guys might not know this, but I love to garden- specifically, vegetables and herbs. Now that we are nearing summer, my cherry tomato plant is taking off, and I am finding myself with an abundance of them. When I can't keep up with the production, I wash them and store them in a freezer bag to save them for later use.
On the off days when I can resist popping them into my mouth as soon as I pick them, I love to make this pasta recipe. It's so refreshing with the ripe tomatoes- and let me just say that no store bought container of cherry tomatoes can compete with ones right off the bush. This recipe is quick and rewarding.
PASTA WITH 15 MINUTE BURST CHERRY TOMATO SAUCE
COOK: 20 min. YIELD: 4-6 servings
INGREDIENTS:
1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1-2 tsp. red pepper flakes
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)
INSTRUCTIONS:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high.
Add garlic, then tomatoes, pepper, sugar, red pepper flakes, and 1 tsp. salt.
Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, about 6–8 minutes.
Toss pasta with tomato sauce and basil.
Top with parmesan and serve. Enjoy!