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What's For Dinner? v18.06 -- Spaghetti with Cherry Tomato Sauce [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2023-08-12
Cherry tomatoes are going to ripen earlier than the full-size ones, and this year my Sweet 100s plant is producing massively. This VERY simple sauce is a great use for them. Last summer ninkasi23 wrote up a different take on cherry tomato sauce that’s slow cooked with butter, I plan to try that soon.
Pasta with Cherry Tomatoes
from FeelGoodFoodie — for 4
8 ounces spaghetti
▢ ¼ cup olive oil
▢ 2 pints cherry tomatoes
▢ 3 garlic cloves minced
▢ ½ teaspoon salt
▢ ½ teaspoon crushed red pepper
▢ ½ cup fresh basil chopped, plus more for serving
▢ ¼ cup grated Parmesan cheese plus more for serving
Cook the spaghetti in boiling salted water per package directions. Reserve about ½ cup of the pasta cooking water and drain the pasta.
Heat the olive oil in a large skillet. Add the cherry tomatoes and cook until softened. Add the garlic, salt, and crushed red pepper and cook until fragrant.
Use a potato masher or the back of a large spoon to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce.
Add the reserved pasta water and stir. Transfer the cooked pasta on top of the tomato sauce along with the basil and parmesan cheese. Toss to combine.
Pictured here is a half recipe of sauce and 3oz (before cooking) pasta, in a 10” skillet. For the whole recipe you’d need a 12” skillet or a deep 10” pan.
WFD contributor tonyahky is having tough times, please consider helping her out.
I’ll be cooking a smoked chicken, it’s brining now, and Thai zucchini salad.
What’s for dinner at your place?
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