Cherry Tomato Pasta Sauce
This is my go-to sauce for a quick and delicious pasta meal in the evenings. It pairs perfectly with meat and can be whipped up in no time, just as long as it takes for the pasta water to boil and the pasta to cook. I often adapt the ingredients and quantities based on what I have available. This provides similar flavors that I previously experienced in Italy. This simple sauce never fails to impress my husband and family with its amazing taste.
Ingredients:
1 standard box of pasta (I use a bag of Rummo gluten-free penne or rigatoni)
Salt (Sea salt is preferred by me)
Fresh basil (you can also use good freeze-dried basil)
Cherry tomatoes 10-14 oz (I prefer cherry tomatoes still on the vine or a cherry tomato medley)
Garlic
Olive oil
Parmigiano Reggiano (optional)
Cooking:
To prepare this quick and flavorful pasta sauce, I begin by bringing a pot of water to a boil. While the water heats up, I chop several garlic cloves and sauté them in a pan with a generous drizzle of olive oil over medium heat. Simultaneously, I halve the cherry tomatoes. Once all the tomatoes are ready, I add them to the pan with the garlic. It's at this point that I introduce at least 5 basil leaves to infuse the sauce with their aromatic goodness, adjusting the quantity based on personal preference. A pinch of salt is also added, ensuring the sauce is seasoned to perfection. I diligently stir the sauce as it simmers.
As the pot of water reaches a rolling boil, I add salt according to my own taste preferences. Then, I cook the pasta until it is approximately 2 minutes away from being fully cooked. To maintain the sauce's desired consistency, I incorporate some pasta water into the mixture as it thickens. Once the pasta is drained, I combine it with the sauce and allow it to cook for the remaining time until it reaches al dente perfection. Finally, each person can sprinkle their desired amount of Parmigiano Reggiano onto their pasta, adding an extra touch of flavor.
Comments
Post a Comment