Fresh Grape Tomato Pasta
The bright flavors of summer inspired this delicious, quick and simple Fresh Grape Tomato Pasta recipe, although it is great all year round! Fresh grape tomatoes are quickly sautéed in olive oil with copious amounts of garlic, then finished with your favorite pasta and lots of fresh basil and Pecorino Romano cheese. It will be you new weeknight favorite—mamma mia!
Ingredients
- 2 heaping Tbsp chopped or thinly sliced garlic
- 1/4 cup extra-virgin olive oil, plus additional for finishing
- 2 pints grape or cherry tomatoes, sliced in ½ lengthwise (about 1 ½ pounds)
- 1 large handful fresh basil, stemmed and chopped or hand-torn, divided
- salt for pasta water (see NOTE below)
- 1 pound uncooked pasta (I used spaghetti)
- 1/2 cup grated Pecorino Romano cheese
- To taste salt and black pepper
Instructions
- Prep all ingredients according to specifications above.
- Bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. (Be sure to reserve at least 1 cup of the starchy pasta water.)
- Meanwhile, while the pasta is cooking, combine the garlic and olive oil in a large skillet or Dutch oven and heat on medium-low. Sauté for 3 to 4 minutes or until lightly golden, then add the tomatoes and about ¼ the basil to pan and sauté another 2 to 3 minutes, until they begin to break down a bit.
- When the pasta is ready, transfer it to the skillet along with about ½ cup of the starchy pasta water (to start). Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors! Add the additional pasta water if more moisture is needed.
- When the pasta is al dente, turn off the heat, then fold in the pecorino and basil, and season to taste with salt and pepper. Finish with a healthy drizzle of extra-virgin olive oil.
- Serve with additional fresh basil. Buon Appetito!
Notes
- Use a large (7 to 8 quart) pot with 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1 1/2 to 2 Tbsp salt, depending on which type used. (See comment in RECIPE INGREDIENTS above.)
- Combine the garlic and the oil in the pan at the same time, then slowly bring the temperature up. This prevents the garlic from burning.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Turn the heat off before adding the grated cheese. Toss the cheese into the pasta very well and vigorously so that the cheese emulsifies into the sauce.
- Don't forget to drizzle the finished dish with some high quality extra-virgin olive oil for an additional hit of flavor and richness.