Pasta with Cherry Tomatoes

When I was a kid, my sisters and I called this ‘Fast Spaghetti’. Out of season our grandmother used canned tomatoes, but when fresh basil and cherry tomatoes are in season, we opt for those. And, since our spring garden center enthusiasm usually results in more tomato plants than we truly need there are a few weeks of the summer when we make it at least once a week. This recipe is one of those we don’t measure – adjust to your taste – and harvest.

Pasta with Basil and Cherry Tomatoes

Ingredients (rough measurements)

8 – 10 oz spaghetti – choose one of the thicker pastas, and adjust to suit your serving size.

1 lb or about 2 Cups cherry tomatoes

2-3 cloves garlic

Olive Oil

Basil

Parmasean

Salt and pepper

Method:

Start the water for pasta and prepare the sauce ingredients. Cut the tomatoes in half (you can also leave them whole if you prefer), crush or mince the garlic and chop the basil, or slice into ribbons.

Heat the oil in a wide pan. Add the garlic and cook for about a minute – be careful not to let it brown. I usually use a bit of dried basil at this point as well, and occasionally chili flakes

Add the tomatoes and cook an additional 5 minutes or so until they soften – or burst if you used whole tomatoes.

While the tomatoes are softening, cook the pasta just until it’s just a bit underdone.

Add the pasta to the tomatoes along with a bit of pasta water (maybe 1/4 cup?)

Allow the pasta to finish cooking in the tomatoes.

Stir in basil and parmesan cheese. Season with salt and pepper.

Serve topped with additional basil and parmesan