What’s for dinner? Got lots of tiny tomatoes? Some pasta? Pasta and tomatoes, what a great combination, along with a little cheese, it’s a healthy, nutritious meal. This dish can be made in a moment’s notice. It can come together in as little time as it takes to cook pasta. In my garden I have Golden Honey Bunch Tomatoes, and Sweet Red Grape Tomatoes. Sun Gold Tomatoes and Tiny Tim Tomatoes all can be used for this dish. Fresh from the garden, they are a pleasant addition to the kitchen table fresh or cooked in this hearty pasta dish. Try this one with regular tomatoes and heritage tomatoes if you have plenty as well.
PASTA WITH RED & GOLDEN TOMATOES
- 4 tablespoons extra-virgin olive oil, divided
- 2 cups Golden Honey Bunch and/or Cherry Tomatoes, Grape Tomatoes
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1 package spaghetti
- 3/4 cup grated Parmesan
- 8 medium fresh basil leaves, torn into pieces
- Toasted breadcrumbs
Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly, stirring often, until tomatoes burst out of their skins, 10-12 minutes. Press tomatoes to release their juices. Remove pan from heat and set aside.
Meanwhile, bring 3 quarts water to a boil. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender, 12 to 13 minutes. Drain pasta, reserving 1 cup pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs.
This recipe is from the Food Network.