Recipe Background
This cherry tomato pasta shines with blistered tomatoes and basil, perfect for impromptu gatherings.
The story of 'That's One Good Tomato Pasta' begins on an unexpected note during my first dorm meal at university. In those early days of independence, my culinary skills were as sparse as the dorm furniture. I recall the intimidatingly small kitchen shared among us students, buzzing with the hum of youthful culinary exploration. Pasta quickly became the dorm room hero. With a box of spaghetti always on hand and a penchant for fresh cherry tomatoes splurged on at the local market, it was a dish that offered comfort and warmth, especially during late-night study sessions.
A fellow student from Italy once popped into the kitchen and, with a flourish, introduced me to the transformative power of reserved pasta water—a simple yet genius way to bring everything together. The bubbling pot became my canvas. I learned to blister the tomatoes just right in olive oil, letting them pop with flavor. A dash of red pepper flakes, inherited from my mother's pantry advice, added just the right amount of intrigue. I discovered the joy of watching fresh garlic meld with butter, filling the room with a scent that turned acquaintances into friends hovering over my shoulder, recipe books open.
Practical tips became second nature. I knew never to skimp on the freshly grated parmesan, and adding fresh basil at the end ensured an aromatic finale. This dish, simple yet layered, evolved from a basic dorm room staple into a dish I proudly share today. Each ingredient carries a memory, a lesson from my formative days, blessing the dish with nostalgia and flavor.
Ingredients
- 1 (16-ounce) box spaghetti
- 2 tablespoons olive oil
- 3 cups cherry or grape tomatoes
- 4 cloves garlic minced
- 1 tablespoon salted butter
- 1/4 teaspoon red pepper flakes
- 1/4 cup parmesan cheese freshly grated
- salt to taste
- freshly cracked pepper to taste
- fresh basil optional, to taste, for garnish
Directions
- In a large pot of salted, boiling water add the spaghetti and cook to al dente, according to the package directions.
- Reserve 1 cup of the pasta water, draining the remainder.
- In a large skillet over medium-high heat, add the oil.
- Add the tomatoes to the hot oil and cook, while stirring occasionally, until blistered, about 5 minutes.
- Add the garlic, the butter, and the red pepper flakes and cook, while stirring, until fragrant, about 1 minute.
- Add about 1-2 tablespoons of the pasta water to the tomato mixture and stir to form a sauce.
- Add the cooked spaghetti to the skillet and stir well to combine.
- Add the parmesan and stir well to combine.
- Add the remaining pasta water, a little at a time, until the sauce coats the pasta. You may not need all or any of the remaining pasta water.
- Season the pasta with the salt and the pepper.
- Serve garnished with the basil.
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