Description
Candance Conley joined us in the kitchen today to show us how to make Pasta with Burst Tomatoes. Check out her website at www.TheGirlCanCook.com
Ingredients
- 1 lb dried pasta, short or long
- ½ cup reserved pasta water
- ¼ cup extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 lbs grape or cherry tomatoes
- 1 cup torn fresh basil leaves
- 2 tbsp unsalted butter, softened
- Kosher salt and ground black pepper
- Grated Pecorino Romano or Parmigiano Reggiano
Instructions
- Step 1: Heat a large pot of heavily salted water to a boil.
- Step 2: Cook the pasta until it is just under "al dente". Drain and reserve ½ cup of the pasta water.
- Step 3: Heat the oil in a large sauté pan over medium heat and add the garlic.
- Step 4: When the garlic is fragrant and starts to sizzle, add the tomatoes, and stir to coat in the oil.
- Step 5: Cook the tomatoes until they begin to burst, about 5 to 6 minutes.
- Step 6: Using a spoon or spatula, smash some of the tomatoes and stir to create a sauce.
- Step 7: Pour all the pasta into the tomato sauce and increase the heat so the sauce boils, adding pasta water as needed to bring the sauce together and finish cooking the pasta.
- Step 8: Add the butter and fresh basil, stir into the tomatoes and cook until butter melts.
- Step 9: Season to taste with salt and pepper.
- Step 10: Serve in individual bowls topped with grated cheese.
