Pasta with 15-Minute Burst Cherry Tomato Sauce

Staying cool in the kitchen, continued.

This recipe requires using the stove, but not for very long. Less than the 15 minutes advertised in the title.

And though I made this and ate it so I have no proof, I think it could be a cold dish – call it a pasta salad and have it in the refrigerator for noshing on. So: a little standing over (or near, mostly) a stovetop makes lunch for several days. Yay!

Let’s get started.

Start by cooking the pasta.

Fusilli pasta.

While the pasta is cooking, slice, then add the garlic to the olive oil in a frypan.

Cooking the garlic.

Now, get some cherry tomatoes.

Cherry tomatoes.

Slice them in half so they’ll break down more quickly. Add them to the garlic and olive oil with some sugar.

Sliced tomatoes.

Grab the basil.

Basil.

Slice it.

Sliced basil.

Open the container of bocconcini and drain the water from it. I chose this cheese ’cause I thought it would melt when it was added to the hot pasta. Yum.

Pearl-sized bocconcini.

After 5 or 6 minutes (I didn’t time it), the tomates are burst, just like the recipe said they’d be.

Cooked tomatoes.

Add salt and pepper. Remember to taste and adjust the seasoning.

Seasoned.

Drain the pasta and put it into a big bowl.

Draining the pasta.

Add the sauce.

Add the tomatoes.

Pour in the drained bocconcini.

Add the bocconcini (a whatfoodimade action shot™!).

Toss, then sprinkle with basil.

Sprinkle with basil.

Pasta with 15-Minute Burst Cherry Tomato Sauce.

Pasta with 15-Minute Burst Cherry Tomato Sauce.

Delicious!

Started with this recipe, but added bocconcini instead of Parmesan.
https://www.epicurious.com/recipes/food/views/pasta-with-15-minute-burst-cherry-tomato-sauce-56390060

Pasta with 15-Minute Burst Cherry Tomato Sauce
Yield 4–6 servings
Active Time 5 minutes
Total Time 20 minutes

Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.

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 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Preparation

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, and 1 tsp. salt. Cook, stirring occasionally until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

Toss pasta with tomato sauce and basil. Top with Parmesan.

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2 thoughts on “Pasta with 15-Minute Burst Cherry Tomato Sauce

  1. I happened to have all of those ingredients on hand yesterday so I made it for dinner. Absolutely delicious!! I’ve made so many of your recipes because your pictures and instructions bring them to life. Thanks for another great one!

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