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I have been making this dish so regularly lately that every time I am in the supermarket I pick up a pint of grape tomatoes knowing that I will be using them in the near future. It is a great weeknight pasta, light tasty and quick to prepare.
My wife Sandy likes capellini and I like spaghetti, so the spaghettini became our little compromise, but you can use any pasta you prefer or happen to have on hand. Serves 4 1/4 cup olive oil 2 large garlic cloves sliced thin 1 pint grape or cherry tomatoes, sliced in half 1/2 teaspoon red pepper flakes 2 large basil leaves, chopped salt to taste 1 pound spaghettini pasta freshly grated Parmagiano-Reggiano cheese for serving |
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| 1. | Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes, red pepper flake, basil, and salt. | ||
| 2. | Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes. | ||
| 3. | Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook until al dente. | ||
| 4. | Strain pasta and transfer to the saute pan with the sauce and toss until completely coated. | ||
| 5. | Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano. | ||
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