Description
A luscious and quick tomato sauce made from sweet cherry tomatoes and garlic, cooked down with al dente pasta until thick and delicious.
Ingredients
- 1 pint Cherry Tomatoes
- 8 ounces, weight Uncooked Dry Spaghetti
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 3 cloves Garlic
- Salt And Pepper
- Red Pepper Flakes, to taste
- Fresh Basil And Parmesan Cheese, To Serve
Preparation
Clean cherry tomatoes and remove stems. Set a large pot of water to boil for pasta. Heat a large skillet over medium heat.
While pasta water is boiling, add olive oil and butter to the skillet and stir in garlic and cherry tomatoes. Let the tomatoes cook for a few minutes undisturbed; they will bubble and blister and pop. Gently press on them with the back of a wooden spoon to release their juices. Add salt, pepper, and red pepper flakes to taste.
Cover tomatoes and turn heat down to low. Cook for about 10 minutes and remove from heat until your pasta is cooked to al dente.
Once pasta is just slightly undercooked, remove from water (do not discard water) and combine with the tomatoes. Turn heat up to medium-high. Stir everything together and bring to a boil. Add a couple spoonfuls of reserved pasta water if it starts to get too thick.
Portion into bowls and serve with a freshly grated Parmesan, more fresh pepper and basil. Enjoy!
