Cherry Tomato Pasta
Ingredients
The pasta
The sauce
-
⅓
cup
extra-virgin olive oil
-
3
cloves
garlic
-
3
pints
cherry tomatoes
-
2½
tablespoons
capers
-
2
teaspoons
lemon zest
-
1
teaspoon
balsamic vinegar
-
1½
teaspoons
sea salt
-
¼ to ½
teaspoon
red pepper flakes
-
1
cup
fresh basil leaves
-
¼
cup
grated pecorino cheese
Seasoning
Instructions
- Cook the bucatini pasta in boiling salted water until al dente, then drain and toss with olive oil.
- In a skillet, heat olive oil and sauté the sliced garlic until fragrant.
- Add half the cherry tomatoes, capers, lemon zest, balsamic vinegar, salt, red pepper flakes, and black pepper, and cook until the tomatoes break down.
- Stir in the remaining cherry tomatoes and cook until they begin to burst.
- Combine the pasta with the sauce and cook briefly to heat through.
- Stir in fresh basil and grated cheese, if using, then season to taste and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
8g
Sodium
400mg
Cholesterol
5mg
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