Pasta with 5-minute Cherry Tomato Sauce
Author: 
Serves: 6
 
Ingredients
  • ¼ cup cold-pressed extra-virgin olive oil
  • 4 cloves of garlic, thinly sliced
  • pinch of crushed red pepper flakes (optional)
  • 2 pounds cherry tomatoes (about 2 ½ -3 pints), stemmed and halved
  • Sea salt and freshly ground black pepper to taste
  • ½ cup basil leaves
  • Kosher salt for pasta water
  • 1 pound whole grain pasta, such as whole wheat or spelt
  • Grated parmesan or pecorino-romano cheese (optional)
Instructions
  1. Heat the oil in a large sauté pan over medium low heat. Add the sliced garlic and red pepper flakes and swirl over medium until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and 2 big pinches of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Tear or slice basil leaves and stir into tomato mixture.
  2. Bring a pot of water to a boil and add a tablespoon of kosher salt. Cook pasta until al dente. The time will vary depending on the type of pasta you use. Remove a ladleful of pasta water and reserve.
  3. Drain pasta and transfer to the skillet with tomato mixture and toss gently to combine. Add a little reserved pasta water if mixture seems too dry. Serve with cheese, if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/pasta-with-5-minute-cherry-tomato-sauce/