by Alison Boyd-Savage
Late summer has blessed me with a bumper crop of cherry tomatoes, which look set to fruit well into the fall. These little nuggets of sweetness are such a joy, and so much easier to grow than heirlooms or beefsteaks. They are so good in a simple sauce, flavored with good olive oil, garlic and basil, tossed into spaghetti. It all comes together very quickly, and you can add fresh mozzarella or burrata for a heartier dish.
Pasta with Cherry Tomatoes and Basil
Use sweet round red tomatoes and sungolds. The tomatoes should melt into olive oil. That is the sauce basically, so be generous with the oil.
Ingredients
1 1⁄2 pints ripe cherry tomatoes
1 large shallot, minced
1⁄2 cup extra virgin olive oil
2 cloves peeled garlic minced
1 1⁄2 tsp. Aleppo pepper or chili flakes
3 large sprigs fresh basil
Fine sea salt
Fresh parmesan cheese, finely grated
4 oz. fresh mozzarella (optional)
Basil leaves for garnish
Fresh black pepper
Method
Wash, dry and halve the cherry tomatoes. Warm 2 Tbsps. olive oil in a heavy pan and add shallot and a pinch of salt. Sauté over low heat for a couple of minutes until translucent, before adding the garlic and Aleppo pepper and continuing to cook for a further couple of minutes.
Add 2 more Tbsps. of olive oil, the halved tomatoes, basil sprigs and a 1⁄4 teaspoon of salt. Cook gently, allowing the tomatoes to soften, pressing down on them gently to release sone of the juices. Total cooking time is about 12-15 minutes. Add a little more olive oil and salt towards the end.
While the tomatoes are cooking, bring a large pan of water to the boil, salt generously and add the spaghetti. Cook until al dente. Drain the pasta, reserving a cup of the cooking water.
Remove the basil sprigs and add the spaghetti to the tomato sauce over low heat. Cook together for a few minutes, adding pasta water to thin the sauce. Turn off the heat, stir in 1/4 cup of parmesan and the cubed mozzarella. Stir until the cheese softens slightly.
Transfer to a warmed bowl and drizzle on more extra virgin olive oil. Garnish with basil leaves and serve with extra grated parmesan and fresh black pepper. I like to serve this alongside a simple green salad.
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