Tuesday, September 16, 2014

Sautéed Cherry Tomato and Herb Spaghetti

Need to use up all those beautiful end of summer tomatoes you have? Here's a simple delicious recipe: 


2 pints cherry tomatoes
3 plus tablespoons extra virgin olive oil
3 minced garlic cloves
1 pound spaghetti 
2 sprigs fresh thyme 
1 sprig fresh basil
1 teaspoon dried oregano
1 pinch red pepper flakes
Salt and pepper
1/2 cup shredded or shaved Parmesan


Cook pasta in a large pot of boiling salted water until al dente, reserving a half cup of pasta water (put aside.) Drain and return to pot. 

While pasta is cooking, in a large pan, combine oil, garlic, tomatoes and herbs. Cook at a medium heat, stirring occasionally, until the tomato skins have burst, about 15 minutes or less. 

Add tomato mix to pasta; toss and pour a bit of pasta water in...season to taste with more salt & pepper. Serve hot with a good two pinches of Parmesan on top. I like to dollop a tiny bit of olive oil at the end, optional of course. Buon Appetito! 

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