Made with seasonal tomatoes and fresh, home-grown basil and always-on-hand pasta and garlic, this is perfect for my busy schedule.
This recipe is fast and easy AND tasty. I’m going to remember this for not-tomato season too, because cherry tomatoes are pretty good all year round.
Grab the pasta and start cooking it.
The origins of the names of different pasta is interesting: there’s penne because they look like pen nibs, farfalle because they resemble butterflies, and this one which is strozzapreti. Strozzapreti means priest-strangler. What?
While the pasta is cooking, get the garlic…
…and slice it.
Heat the olive oil in the fry pan, then add the garlic.
Cook the garlic until it is softened. This is cooked too much, but it will be fine.
Get the tomatoes.
And add them to the fry pan with the garlic.
I sliced the tomatoes because they were cold after being in the refrigerator and I figured this would get them cooked faster. I have read that tomatoes shouldn’t be stored in the fridge, but I do not like fighting with fruit flies for my food.
Harvest some basil.
Chop the basil and grate some Parmesan cheese.
Pasta is almost al dente, so drain it. Remember to capture some of the pasta water for later.
Tomatoes are ready.
Add the chopped basil.
Pour the tomato mixture into the drained pasta.
Add some olive oil…
and the Parmesan.
I found the recipe here:
Fast and Easy Pasta With Blistered Cherry Tomato Sauce
YIELD: Serves 4 to 6
ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Cherry tomatoes are almost always sweeter, riper, and higher in pectin than larger tomatoes at the supermarket. All of these factors mean that cherry tomatoes are fantastic for making a rich, thick, flavourful sauce. Even better: It takes only four ingredients and about 10 minutes, start to finish—less time than it takes to cook the pasta you’re gonna serve it with.
Cherry tomatoes are extra sweet and have plenty of pectin, making them great for a fast and easy sauce.
The sauce cooks down in the same amount of time it takes to boil pasta, for a quick and easy fresh meal.
1 pound (450g) dry pasta
4 medium cloves garlic, thinly sliced
6 tablespoons (90ml) extra-virgin olive oil, divided
1 1/2 pounds cherry tomatoes (about 2 pints; 750g)
1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30g)
Freshly ground black pepper
Parmesan cheese, for serving
Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend.
Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.
When pasta is cooked, drain, reserving 1 cup of pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.