Mains

Burst Cherry Tomato Pasta

The simplest summer pasta. Cherry tomatoes burst in the pan with garlic and olive oil, making their own sauce. On the table in 25 minutes.

25 minServes 4Easy

Cherry TomatoBasilGarlic

Make this when tomatoes are at peak — late July through September. The sweetness of a just-picked tomato is what makes this dish.

Photo coming soon

Ingredients

500gcherry tomatoes
400gspaghetti or linguine
4 clovesgarlic, thinly sliced
5 tbspgood olive oil
large handfulfresh basil
to tastesalt and black pepper
to serveparmesan

Method

1Bring a large pot of heavily salted water to a boil.
2Heat olive oil in a wide pan over medium-high heat. Add garlic and cook for 60 seconds until just golden.
3Add the cherry tomatoes whole. Let them sit without stirring for 2 minutes, then begin pressing them gently with the back of a spoon. They will burst and release their juice.
4Cook the pasta until al dente. Reserve a mug of pasta water before draining.
5Add the drained pasta directly to the tomato pan. Add a splash of pasta water and toss to combine. The starchy water helps the sauce cling.
6Remove from heat, tear in fresh basil and season generously. Serve immediately with parmesan.

Tips

The pasta water is essential — don't skip it.
Leftovers do not keep well. This is a make-and-eat immediately dish.

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