Burst Tomato Pasta
Ingredients
The pasta
-
1
lb.
thin spaghetti
-
½
cup
reserved pasta liquid
The sauce
-
2
pints
cherry tomatoes
-
2
Tablespoons
olive oil
-
4
cloves
garlic, minced
-
½
cup
basil, thinly sliced
-
1-2
Tablespoons
olive oil to finish
-
to taste
salt
-
to taste
pepper
Instructions
- Boil water in a large pot.
- Heat a large saucepan over medium-high heat and add olive oil and minced garlic.
- Sauté garlic for 30 seconds to avoid burning.
- Add cherry tomatoes and season with salt, tossing to coat.
- Cover and sauté tomatoes for 7-10 minutes until they burst and wrinkle.
- Add thin spaghetti to boiling water and cook until al dente.
- Reserve ½ cup of pasta water, then drain the rest.
- Combine drained pasta and tomato mixture in a large bowl.
- Add reserved pasta water, additional olive oil, basil, and salt and pepper to taste.
- Toss to combine and adjust seasoning if needed.
- Serve with red wine and crunchy bread.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
You might also like