Fresh Cherry Tomato Pasta
Author: Maria Tadic
Recipe type: Main
- 4 quarts cherry tomatoes (I used red, yellow or whatever is fresh)
- ¼ cup olive oil (just enough to coat the bottom of the pan)
- ½ tsp salt
- ½ tsp pepper
- 1 tsp sugar (sweetens up the acidic tomatoes)
- ½ tsp red pepper flakes (more or less if desired)
- ¼ cup fresh basil packed – shredded
- 1 lb pasta (shells or other curly pasta work well as they hold onto the sauce the best)
- Boil and cook pasta according to directions.
- In a heavy bottom and high sided saute pan, add oil and heat over medium high to high heat.
- Once pan is hot (oil should shimmer) add all the cherry tomatoes. Stand back because they’ll spit a little bit!
- Add salt, pepper and red pepper flakes. Stir to coat the tomatoes with oil. After about 5-7 minutes most of the tomatoes should have burst open and their juices bubbling up in the pan.
- Use a potato masher or large flat wooden spoon to crush the rest of the tomatoes until it forms a thick and chunky sauce. Cook for a another 2-3 minutes. (If needed, add a little pasta water to thin the sauce out. However, it should be OK.)
- Once pasta is finished cooking, add directly to the sauce in the pan and toss to coat. Toss in basil and serve immediately!