Pasta with Cherry Tomato Sauce
This cherry tomato sauce is the simplest yet most delicious pasta ever. I would really recommend the toasted breadcrumbs and burrata on top but they are optional. The cherry tomato sauce alone is so good.
Servings: 2 servings
Ingredients
For the sauce:
- 3 cloves garlic grated or crushed
- 2 tbsp olive oil
- 500 g cherry tomatoes
- Salt and pepper
- Generous grating of Parmesan
To serve:
- 200 g pasta of your choice I used casarecce
- Burrata
- Toasted breadcrumbs see notes
- Fresh basil
Instructions
- Get your pasta on to cook in boiling salty water. Undercook it by a few minutes as you will finish cooking it in the sauce at the end and you don’t want it over cooked.
- Add the olive oil to a pan on medium heat. Tip in the cherry tomatoes. Season well with salt and pepper. Add the garlic and cook for 30 seconds and turn the heat to medium-high.
- Add a ladle of pasta cooking water. Cook until the tomatoes begin to burst. Smoosh them with the back of your spoon to encourage them to burst.
- Keep stirring to encourage the tomatoes to disintegrate into the sauce and add more pasta water as needed.
- Drain the pasta, keeping some of the pasta cooking water set aside in case you need it. Add the pasta to the sauce with a generous amount of parmesan. Toss it all together. Cook for a minute or so until the pasta is cooked. Add more pasta water if you think it needs it. Taste for seasoning. Sprinkle over the fresh basil, scoop into bowls.
- Top with burrata if using. Definitely add more Parmesan and fresh basil leaves. And you can add a sprinkling of toasted breadcrumbs for a little crunch. So delicious!
Notes
Making the breadcrumb topping: I love making this quick topping on lots of dishes for a little added texture. I just whizz a bit of bread up in the food processor and then fry in a little olive oil until golden and crispy over medium-high heat. Sprinkle with a little Maldon salt and fresh pepper)