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Spaghetti with cherry tomatoes
I love cherry tomatoes! Here is a great summer pasta recipe that is not only colorful but delicious!
3/4 lb of cherry tomatoes, red and gold mixed
1 large shallot, minced
1 tbsp of extra virgin olive oil
small pinch of chili or pepper flakes
enough spaghetti for two
1/4 cup of loosely packed fresh basil
salt and black pepper to taste
In a large pan, combine the tomatoes, shallots, olive oil, pepper flakes, and salt and pepper to taste. Bring to a simmer over moderate heat and simmer until tomatoes start juicing. Turn off the heat before the tomatoes loose their shape.
Make the pasta. Right before the pasta is done give the sauce a little heat. Again not too much heat because we want the tomatoes to keep their shape. Slice the basil into strips and add to the sauce. Add more salt or pepper if needed.
Fresh from the Farmers’ Market
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Related Tags:
Basil • Cherry Tomatoes • EVOO