With this gorgeous summery weather, I’ve been growing tons of cherry tomatoes. They are also readily available at the grocery store and markets this time of year. One of my favourite ways to prepare them is gently cooking them in olive oil with garlic. I thought it would pair really well with some gorgeous strozzapreti pasta I found at the store, though this recipe could work really will with gemelli or penne, too.
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- 1/2 cup of olive oil
- 1 cup cherry tomatoes, halved
- 6 leaves of basil
- 4 cloves of garlic, halved
- 1 tsp chili flakes
- 1/2 cup of ricotta cheese (substitute: cashew ricotta)
- balsamic vinegar or balsamic reduction to garnish
- 2 cups of pasta
- In a pan, add olive oil, cherry tomatoes, cut basil, garlic and a couple pinches of salt on medium low heat (very slight simmer). Let cook for approx. 30 minutes.
- Add chili flakes to the cooked cherry tomatoes after about 15 minutes.
- Cook pasta in salted water, according to directions on the package.
- Once the cherry tomatoes and garlic are soft, and the oil is a slight red colour from the tomatoes, add the cooked pasta to the pan, and mix together until pasta is coated.
- Plate pasta and garnish with balsamic, additional basil and chili flakes as desired. Enjoy 🙂