Wednesday, 8 October 2008
Pasta with cherry tomatoes and garlic
This is a simple and quick recipe.
Ingredients (for 2-3) people
For the sauce
1/2 kilo (1 pound) of cherry tomatoes, halved (keep the juices)
1-2 cloves of garlic, finely chopped
Salt & pepper
Dried basil (optional)
Chilli flakes (optional)
Grated parmesan cheese
Use whatever pasta type you like. I prefer small pasta, like penne or maccaroni for this one, but any would do. I find that about 500gr feeds two very hungry adults, if not more.
Bring to the boil some water (with some salt) and add the pasta. Add the pasta and cook for the time the packet recommends. Drain it and put to the side, in the same pot you cooked it in, or in a bowl. In the meantime...
Add the olive oil in a medium-sized frying pan (just enough to cover the surface), heat it and add the garlic. Turn the fire way down and let the garlic fry slowly for 2-3 minutes, but don't let it turn brown. Throw in the tomatoes and cook for another 5 minutes, or until the tomatoes are nice and soft but not completely melted. Add salt, pepper and some basil if you have. You may add dried basil and/or chilli flakes (not much) if you want. When the tomatoes are half-cooked, throw everything into the pasta and mix it well. Serve quickly and top it with grated parmesan. Enjoy with a light Pinot Grigio or any medium white wine. Or red if you prefer, up to you really...