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.
While the pasta is cooking, slice, then add the garlic to the olive oil in a frypan.
Now, get some cherry tomatoes.
Slice them in half so they’ll break down more quickly. Add them to the garlic and olive oil with some sugar.
Grab the 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.
After 5 or 6 minutes (I didn’t time it), the tomates are burst, just like the recipe said they’d be.
Add salt and pepper. Remember to taste and adjust the seasoning.
Drain the pasta and put it into a big bowl.
Add the sauce.
Pour in the drained bocconcini.
Toss, then sprinkle with basil.
Pasta with 15-Minute Burst Cherry Tomato Sauce.
Started with this recipe, but added bocconcini instead of Parmesan.
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.
1 pound pasta
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)
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.