Spaghettini With Burst Cherry Tomatoes

Submitted by Chef Kate

"This dish, from Olives & Oranges by Sara Jenkins and Mindy Fox is a great way to use cherry tomatoes. "As the tomatoes lightly brown in olive oil in a hot skillet, their skins burst and their juices caramelize, giving this quick sauce a depth that one usually encounters only in slower-cooked versions," the authors write."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 1⁄4 cup extra virgin olive oil
• 2 pints cherry tomatoes (mixed heirloom, currant tomatoes and grape tomatoes)
• 1⁄2 teaspoon fine sea salt
• 2 garlic cloves, thinly sliced
• 1 lb spaghettini or 1 lb spaghetti
• 1⁄3 cup basil, leaves. thinly sliced fresh
• 1 1⁄2 cups parmesan cheese, freshly grated
• fresh ground pepper

directions

1. Bring a large pot of salted water to a boil.
2. Heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. Cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes; cook, tossing once, 2 minutes.
3. Push tomatoes to one side of pan; add garlic. Cook until fragrant, 3 to 4 minutes. Stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. Remove from heat.
4. Add pasta to boiling water; cook until al dente, about 8 minutes. Meanwhile, gently reheat sauce.
5. Drain pasta; place in serving bowl. Add sauce and basil; toss. Add 3/4 cup of the cheese; toss. Add remaining ¾ cup cheese; toss.
6. Season with pepper.

Reviews

[Shuzbud]

I wish I could give this recipe more than 5 stars! I had never made a sauce from cherry tomatoes but believe me I certainly will be from now on! The sweetness of the tomatoes gave this sauce the perfect flavour, balanced beautifully with the basil. Thanks for a real treat of a recipe!