Cherry tomato pasta #1
For me summer is all about (mostly) simple recipes highlighting the beautiful fresh produce in abundance available. Tomatoes are always at the top of that list and this is one of my favorites ways to use them for a simple and easy pasta dish.
Servings: 6
Ingredients
- Tomatoes ~cherry grape, vine, plum, heirloom…whatever you’ve got — if it’s bigger just cut it up to be somewhat evenly sized)
- Garlic ~ the more the better for me
- Extra virgin olive oil ~ the good stuff the one with a robust flavor
- Lemon zest ~ the perfect little touch to add a suspicion of elevated added freshness
- Pasta ~ I love to use paccheri spaghetti, farfalle but truly any will do!
- Parmigiano cheese - nothing like a rain of cheese to seal the deal on any pasta dish!
- You also need some salt and pepper + basil 🌿 for optional garnish
Instructions
- Toss the tomatoes in a baking dish with the garlic, a good drizzle of olive oil, salt and pepper. Bake at 400 F for 30-40 minutes, until the tomatoes burst and begin to brown.
- Cook the pasta 1 minutes under al dente. Before draining reserve a mug full of pasta water.
- When the tomatoes come out of the oven use a spoon to gently burst them so they release the juice, then add to the pasta along with some pasta water, the zest of a lemon, and some more extra virgin olive oil.
- Plate it up and serve with parmigiano cheese and fresh basil.
