When tomatoes are sweet and flavorful, you don’t need a complicated sauce.
Cooking whole cherry tomatoes in hot olive oil causes their skins to blister while concentrating their natural sweetness.
Ingredients
- 12 ounces spaghetti
- 3 cups cherry tomatoes
- 4 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- ½ teaspoon red pepper flakes
- ½ cup Parmesan
- ½ cup reserved pasta water
- ½ cup fresh basil
- Salt
- Freshly ground black pepper
Instructions
Bring salted water to a boil and cook spaghetti until al dente.
Reserve approximately one cup of pasta water.
Meanwhile, heat olive oil over medium-high heat.
Add cherry tomatoes carefully.
Cook without constantly stirring for approximately 3 minutes, allowing the tomatoes touching the skillet to blister.
Continue cooking another 3 to 5 minutes.
Once several tomatoes begin bursting, add garlic and red pepper flakes.
Use the back of a wooden spoon to gently crush about half of the tomatoes.
Add the cooked pasta.
Pour in approximately ¼ cup pasta water.
Add Parmesan and toss vigorously.
The tomato juices, pasta water, olive oil and cheese will create a light sauce.
Add basil immediately before serving.
FAQ
Can grape tomatoes be used?
Yes. Grape tomatoes may take slightly longer to burst because they tend to be firmer.
Can I add burrata?
Absolutely. Burrata placed over hot tomato pasta makes an excellent addition.
What protein can I add?
Grilled chicken, shrimp and Italian sausage all work.
