Pasta is a favorite for dinner because it doesn’t generally require a lot of special ingredients or equipment.
That said, a dish of noodles covered in red or meat sauce can feel a bit heavy when it’s warm outside. The solution? Toss the pasta instead with a simple sauce made with cherry tomatoes, garlic and Italian herbs.
This recipe only takes about 15 minutes start to finish, is fresh and light, and involves hardly any clean-up.
Cherry tomatoes burst open and get jammy when you cook them, so all you need is a little white wine and some grated Parmesan cheese. I also like to add fresh sweet basil and mini mozzarella pearls to evoke the flavors of a caprese salad. A generous sprinkling of toasted breadcrumbs goes on top.
This recipe isn’t technically a one-pan dish because you have to cook the pasta separately from the sauce. But it’s close.
Cherry tomato pasta
¼ cup extra-virgin olive oil, divided
1 cup torn rustic Italian or ciabatta bread
Pinch of dried basil, dried oregano and crushed red pepper flakes
1 pound spaghetti, fettuccine or other long-cut pasta
4 cups red and/or yellow cherry tomatoes, some sliced in half and others whole
2 large cloves garlic, smashed
1 tablespoons fresh thyme leaves
1 tablespoon chopped fresh oregano
Salt and pepper, to taste
¼ cup dry white wine
½ cup grated Parmesan cheese
1 large handful fresh basil, thinly sliced
1 cup mini mozzarella balls
Bring a large pot of salted water to a boil over high heat.
While water is heating up, heat 2 tablespoons oil in a large skillet set over medium heat. When it shimmers, add the bread and a pinch of dried basil, dried oregano and red pepper flakes.
Cook until breadcrumbs are toasted and golden brown, stirring occasionally, about 3 to 4 minutes. Remove from the heat and transfer breadcrumbs to a plate.
Cook pasta according to package directions until al dente. Set aside 1 cup of the pasta cooking water, then drain.
While pasta is cooking, heat remaining 2 tablespoons of olive oil in the same skillet.
Add the tomatoes, garlic, thyme and oregano and give it a good stir. Season to taste with salt and pepper and add a pinch or two of red pepper flakes, depending on how spicy you like things. Cook until the tomatoes begin to soften and pop, about 5 minutes. Pour in the wine, and cook for 1 minute.
Add the drained pasta to the skillet, along with a splash or two of the pasta cooking water. Toss gently to combine, then stir in Parmesan cheese and shredded basil. If needed, you can thin the sauce with a little more pasta water.
Remove from heat, and add mozzarella balls and breadcrumbs. Serve immediately.
Makes 4 servings.
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August 18, 2020 at 03:30PM
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When it's too hot outside for heavy, make cherry tomato pasta - The Daily Herald
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Pasta
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