pasta pomodorini gets it's great flavor from the garlic and olive oil
Ingredients
- 1 lb pasta
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1/4 cup sliced garlic
- 1/2 teaspoon finely minced calabrian chilis or 1/4 teaspoon red pepper flakes
- 2 pints small cherry tomatoes cut in ½
- 1/2 cup fresh basil leaves each torn into 2 or 3 pieces
- salt & pepper
- parmesan for grating
Instructions
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bring a large pot of salted water to a boil over high heat.
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add the pasta and stir.
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while the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
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add the garlic and cook until the slivers are golden brown and crisp, then add the chilis and cook for about 30 seconds.
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raise the heat to high and add the tomatoes.
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cook until the tomatoes soften, and the juices thicken, about 5 minutes.
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add the basil and season with salt and pepper.
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when the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then add the pasta to the sauce and mix well.
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add some of the reserved cooking water if the pasta seems dry.
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transfer to a warm serving bowl and grate parmesan over the top, to taste.
i used these items to make this dish:
12 inch pan
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