On this beautiful sunny Sunday afternoon, even though spring is still officially a couple weeks away I couldn’t resist the urge to greet the change of seasons a little early. I was feeling pasta in a major way, so rather than go with my original comfort food choice — anchovy carbonara (which I will post another time) — I opted for something more commensurate with the return of our avian friends from warmer climes. That’s lawyer-speak for: the birdies are back, so winter must be over.
Today we’re doing Spaghetti with Burst Tomato Sauce, which is exactly what it sounds like: cooking fresh cherry tomatoes until they burst open, lend their tangy-sweet juices to the sauce, and produce a colorful, light and delicious pasta dish. The recipe is quick, easy, healthy, and yes, even vegetarian. I served tonight with some sautéed garlic shrimp and salad greens with an olive oil vinaigrette.
Here are your ingredients to make enough of this dish for 2-3 servings:
- 2 oz. extra virgin olive oil
- 2 cloves minced garlic
- 3 cups cherry tomatoes
- 1/2 tsp. salt
- 1/4 tsp. fresh cracked pepper
- 1/2 tsp. sugar
- 1/2 cup fresh chopped basil
- Grated parmesan
- 8 oz. pasta
First, get some salted water boiling for your favorite pasta. My personal favorite is DiMartino spaghetti for this recipe. We’ll begin by heating the olive oil in a large skillet, and then tossing in the minced garlic and tomatoes. Sauté for a few minutes, then add the salt, pepper and sugar. While your sauce is cooking, get the pasta into the boiling water — the sauce comes together in only about 10 minutes, so the pasta needs to be cooked and ready to go. As the tomatoes cook, they will begin to burst open and release their juices to form a sauce, although you may need to give some of them a gentle push with the back of a wooden spoon. Simmer the sauce for a few minutes as the pasta finishes cooking. Adjust your seasonings with a maybe a smidge more salt and pepper.
When your pasta is al dente, drain it and add stir it into the sauce. Sprinkle on the basil and stir it through as well. Now you’re ready to plate it and top with fresh grated parmesan. You’ll will find this sauce to be bright, fresh and tangy — absolutely perfect for an early spring day. Munch it down with a big, happy grin on your face, just like we did. Until next we meet: Eat well, my friends!