Spaghettini With Burst Cherry Tomatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish, from Olives & Oranges by Sara Jenkins and Mindy Fox is a great way to use cherry tomatoes. As the tomatoes lightly brown in olive oil in a hot skillet, their skins burst and their juices caramelize, giving this quick sauce a depth that one usually encounters only in slower-cooked versions, the authors write. Ingredients:
1/4 cup extra virgin olive oil |
2 pints cherry tomatoes (mixed heirloom, currant tomatoes and grape tomatoes) |
1/2 teaspoon fine sea salt |
2 garlic cloves, thinly sliced |
1 lb spaghettini or 1 lb spaghetti |
1/3 cup basil, leaves. thinly sliced fresh |
1 1/2 cups parmesan cheese, freshly grated |
fresh ground pepper |
Directions:
1. Bring a large pot of salted water to a boil.
2. Heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. Cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes; cook, tossing once, 2 minutes.
3. Push tomatoes to one side of pan; add garlic. Cook until fragrant, 3 to 4 minutes. Stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. Remove from heat.
4. Add pasta to boiling water; cook until al dente, about 8 minutes. Meanwhile, gently reheat sauce.
5. Drain pasta; place in serving bowl. Add sauce and basil; toss. Add 3/4 cup of the cheese; toss. Add remaining 3/4 cup cheese; toss.
6. Season with pepper.
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