When you have a whole garden full of tomatoes, you make fresh tomato sauce! I loved this recipe because it used ingredients I already had on hand (yes I had fresh basil) and I was able to make it so quickly. This recipe takes less time to make than it does to make the pasta! I loved this and I have made this more than once with my produce.
1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)
Cook desired pasta in a large pot of boiling salted water, stirring
occasionally, until al dente; drain and transfer to a large bowl.
Meanwhile, heat oil in a 12" skillet or wide heavy
saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp.
salt. Cook, stirring occasionally, until tomatoes burst and release their
juices to form a sauce, 6–8 minutes.
Toss pasta with tomato sauce and basil. Top with Parmesan.
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