At it’s core, Italian cooking is about simple fresh ingredients. Sweet little Cherry Tomatoes, good Olive Oil, crushed Garlic, and a pinch of Sea Salt make the most simple, delicious sauce that only takes about 15 minutes. Picking up where I left off with “PERFECT SPAGHETTI”, I came home with a fresh pint of colorful cherry tomatoes with the intention of a super fast and delicious perfect spaghetti. This recipe comes together faster than it takes me to write this blog post!
Crush a couple garlic cloves and gently warm them in a quarter cup of olive oil. Toss in a pint of cherry tomatoes, a pinch of sea salt and crushed red pepper flakes. Turn the heat up to medium and let them reduce with an occasional stir for about 10-12 minutes.
While the tomatoes are cooking, bring a salty post of water to boil for the pasta. As described in “PERFECT SPAGHETTI”, cooked the pasta until it’s almost al dente. Scoop a cup of slaty pasta water in to the tomatoes and give it a stir. Then using some tongs transfer the pasta in to the sauce to finish cooking. Stir the pasta in the sauce until it’s just al dente so it releases all it’s starches in the sauce. This produces a beautiful creamy sauce without the need for any dairy. You could of course optionally add a knob of butter or some parmesan cheese if you’d like! Just before serving, add a handful of freshly torn basil to the pasta.
Simple Cherry Tomato Sauce
At it's core, Italian cooking is about simple fresh ingredients. Sweet little Cherry Tomatoes, good Olive Oil, crushed Garlic, and a pinch of Sea Salt make the most simple, delicious sauce that only takes about 15 minutes.
- 1 pint cherry tomatoes
- 1/4 cup olive oil
- 2 cloves crushed garlic
- 1 pinch sea salt
- 1 pinch red pepper flakes
- Fresh basil
- Black pepper
- Warm the garlic in a quarter cup of oil over medium low heat for 1 minute.
- Add a pinch of salt and red pepper flakes then the cherry tomatoes.
- Tomatoes should start breaking down after a few minutes over medium heat. Stir occasionally to help them along. Taste for seasoning.
- Cook your pasta about two thirds of the way through then incorporate a cup of pasta water to the sauce. Use tongs to transfer the pasta in to the sauce to finish cooking, stirring often to release its starches.
- Finish sauce with a handful of freshly torn basil and freshly cracked black pepper.