Photo: Jennifer Davick; Styling: Kristen Shelton Fielder
1/2 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 (10- to 16-ounce) container red cherry or grape tomatoes, halved if large
1 (10- to 16-ounce) container yellow cherry or grape tomatoes, halved if large
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup chopped fresh basil
Hot cooked pasta
Freshly grated Parmesan cheese or fresh mozzarella
2 tablespoons toasted pine nuts
How to Make It
Heat oil in a large skillet over medium heat. Add garlic and red pepper; cook, stirring constantly, 1 to 2 minutes. Add tomatoes, salt, and black pepper. Cook, stirring constantly, 5 minutes. (If tomatoes stay whole during cooking, pierce each one with the tip of a knife to release juices; cook 1 or 2 more minutes.) Remove from heat; stir in basil.
Divide pasta among serving bowls; top with tomato sauce, cheese, pine nuts, and additional black pepper, if desired.
This was sooooo good. Made some modifications; maybe used a tablespoon of oil to sauté the garlic, added the tomatoes (did half the amount of tomatoes as I was the only one eating...same amt. of garlic and red pepper though), then added about 1/4 cup of white wine, fresh rosemary and oregano. Such a fresh flavor. I'm a cheese addict too, but didn't think it needed the heaviness, so left that off...didn't miss it! Will make this again for sure!! (reserve 5 stars for company worthy dishes...might serve this to company (esp. vegetarian), but this is a SOLID 4 star!) oh...served over campanelle pasta..perfect pairing.
I made this sauce tonight with my abundance of cherry tomatoes from the garden. I followed the recipe exactly and when I thought it was ready, it was still very oily. I added more tomatoes, then more, then more and that seemed to make it a bit less oily, but I was not thrilled with how it turned out. I admit, I am still learning my way around the kitchen, so perhaps there is an addition that I could have added to balance the oil flavor? I expected a more savory sauce, but I found the taste to be a bit "sharp/tangy". I decided to put it into an container and try it again the next day and see if the flavors blend a bit more. I don't think I would make it again and I think I'll leave all those tomatoes for cold salads instead!
I picked cherry tomatoes yesterday & was just going to mix with green onions , garlic and serve cold. Being the type of person that loves to experiment with food I made this wonderful recipe with pasta. I sautéed garlic, shallots in olive oil & butter.. I halved half of the tomatoes, left the rest whole & sauted them all. I added white wine, parsley, salt & pepper & cooked till the tomatoes burst. I added cooked pasta & grated fresh Parmesan cheese, tossed & came out with a fresh, full of flavor dish. This will be a go to recipe for years to come. The best part is that if only cost pennies to make & it yielded enough to feed 6. I suffer from colon cancer & as much as I enjoy cooking, my appetite has been 0. I'm in remission & know I should eat more healthy food. This is something that appeals to me & something I know my family is going to love. Food doesn't have to be bland or boring while trying to eat healthy. 😊 doesn't sound to complicated, but full of flavor. Especially picking your own vegetables. Thanks to Steve for allowing me to pick from his garden. 😊