Pasta with Sauteed Cherry Tomatoes

I really like simple pastas.  Especially simple pastas with tomato, basil and garlic.  I tend to create a new recipe that includes these ingredients each season and eat it over and over again.  Obviously, summer dinners scream for fresh tomatoes, and the trio of tomato, garlic and basil is such an amazing pasta flavor combination (as also seen here in my latest winter variation).  Fruity olive oil, fresh basil and crushed garlic.  Saute whole cherry tomatoes until they pop.  Cook down until sweet, chunky and fragrant.  Toss with hot, freshly boiled pasta.  Man this is so delicious. For such a simple recipe, it packs a ton of flavor.  Your entire house will smell of summer and you'll want to eat all of the sauce right out of the pan.  Try to wait, though, because when the hot pasta hits the tomatoes the smell gets even better.  If you wish, finish your pasta with a sprinkling of Parmigiano Reggiano, but that really isn't necessary.  This fresh and simple summer pasta is perfect all on it's own.

Pasta with Sauteed Cherry Tomatoes
Serves 2 generously

1/2 lb pasta (I used whole wheat spaghetti but any pasta would work)
kosher salt
3 Tbsp olive oil
2 pints cherry tomatoes (or any small tomato variety)
3 large garlic cloves, skin on or off
large handful of fresh basil leaves, torn into large pieces
grated Parmigiano Reggiano cheese for sprinkling (optional)

In a large pot, boil water for the pasta.

Meanwhile, heat the olive oil in large saute pan over medium heat.  When hot, add the tomatoes.  Carefully, using a chopping knife (or using a metal can or any other flat, hard surface), crush the whole cloves of garlic by pounding them with the flat edge of your knife using a closed fist.  Discard the peel and add the crushed cloves to the pan.  Add the torn basil.  Cook until tomatoes start to burst and pop, shaking the pan every few minutes.  After about 5 minutes pop any tomatoes that have not yet popped themselves using the back of a wooden spoon.  Add a generous pinch of salt, give the sauce a stir and allow it to cook for another 10-15 minutes or until the juices have thickened and the sauce has become almost sticky.  

While the sauce is finishing up, add the pasta to the boiling water and cook until al dente or one minute less than the directions on the box suggest.  When the pasta is done, transfer it directly into the pan with the sauce, reserving a little of the pasta water.  Using tongs, toss until the pasta is evenly coated with sauce, adding a little starchy pasta water to add moisture if necessary.  Serve hot, in large bowls with grated parmesan cheese, if desired.

Note:  this sauce also makes a killer pizza.  Add a little fresh mozzerella or burrata, some torn basil and you've got yourself a fine little pizza margherita.

Sweet, juicy and tiny tomatoes.  About to get even sweeter.

Fresh sauce, cooked down until luscious and flavorful.

Dig in, it's summery pasta.