My home garden is overflowing with cherry tomatoes, so that means it's time to make pasta! One of my favorite tomato sauces, is the one I make with cherry tomatoes. In the winter, I used the canned San Marzano (will show you at a later date 😋), but in the summer I use the cherry tomatoes from my garden. The types vary from year to year, some years I have heirlooms and those are a real treat, but this year just have the red...delicious nonetheless!
So here is my end of summer go to, its so easy and so tasty! My boys aren't that fond of cooked tomatoes, but even they couldn't get enough of this pasta!
Here's what you'll need:
½ cup extra-virgin olive oil, plus more for drizzling 4-6 garlic cloves, smashed 4 pints cherry tomatoes ¾ tsp. crushed red pepper flakes 2 large sprigs basil, plus 1 cup basil leaves 1½ tsp. kosher salt, plus more
12 oz. bucatini or penne rigate 1 oz. finely grated Parmesan (about ⅓ cup), plus more for servingo gt the 1/2 cup of oil in a heavy pot.
Add smashed garlic and let cook for 2 minutes
(do not let it brown).
Increase heat to medium and add the tomatoes, red pepper flakes, basil sprigs, and salt.
Cook until tomatoes start to burst, smash some and let cook and form a sauce. Remove basil sprigs.
Meanwhile cook pasta according to instructions and drain. Reserve I cup of pasta water.
Pour about 1/4-1/2 of the pasta water in the tomato sauce.
Add pasta to tomato sauce and toss.
Remove from heat. Drizzle with olive oil and season with a touch of salt to taste.
Finish off with more basil and parmesan cheese.