Don’t know what to make with cherry tomatoes? Here is a super quick and super easy healthy dish. I’m sure you can make this with any fresh tomatoes, however, cherry tomatoes are much sweeter and more tender than larger tomatoes.
Take 25 washed cherry tomatoes…
Cut the tomatoes in half.
Crush 3 garlic cloves.
Meanwhile, cook spaghetti according to package instructions. Use a good quality Italian spaghetti.
Heat up 4 tablespoons of EVO (extra virgin olive oil). Oh my gosh, I’m starting to sound like Rachel Ray.
Sauté crushed garlic cloves until golden.
Add halved tomatoes and cook until the tomatoes soften. Make sure to season with salt.
Cook pasta till just al dente. Before draining the pasta, conserve about 1 1/2 cups of pasta water. Now drain and add pasta to the saucepan.
Add approximately a cup and a half of pasta water.
Add a handful of torn basil leaves.
Add a couple of handfuls of freshly grated Pecorino cheese and toss well.
So delicious and simple to make.
1 lb. of good quality spaghetti
4 tablespoons of extra virgin olive oil
25 – 30 cherry tomatoes cut in half
3 garlic cloves, peeled and crushed
a bunch of fresh basil leaves
freshly grated Pecorino cheese.
salt to taste
Place a pot of water to boil for the spaghetti.
Take 25 – 30 cherry tomatoes and cut them in half. Take 3 peeled garlic cloves and crush them. I used a meat cleaver. I know, a meat clever is going overboard.
Now put the pasta in the salted boiling water to cook. Meanwhile, heat up 4 tablespoons of olive oil in a saucepan and sauté garlic until it reaches a golden color. Add the tomatoes and cook until they start to soften. Season the tomatoes with salt.
When the spaghetti just reaches the al dente stage, drain the pasta, making sure to reserve a cup and a half of the pasta water. Add the drained spaghetti and the pasta water to the saucepan. The pasta water contributes to making the sauce. Turn the heat on the lowest setting.
Add a handful of torn fresh basil leaves and cook for an additional 30 seconds.
Sprinkle generously with freshly grated Pecorino cheese and mix well. Drizzle with a little olive oil, and serve.
Thanks to David Rocco for the recipe.