Although the rain all of this past week might suggest otherwise, we are finally entering summertime! Gastronomically one of the best parts about the warmer months is tomato season. Tomatoes are easily one of my favorite ingredients to cook with, and this pasta dish is a celebration of just that.
The concept is simple: sweet little cherry tomatoes cooked with lots of garlic and herbs until they pop, tossed with (ideally) handmade pasta. The combination creates the ultimate in fresh and seasonal cuisine that tastes and feels so damn good after being out and active in the hot weather all day.
- 1/2-1 lb pasta
- 10 cloves garlic, roughly chopped
- 1/4 cup chiffonaded fresh basil
- 2 fat sprigs of fresh rosemary, roughly chopped
- 1/2 tsp dried thyme
- 1 tbsp olive oil
- Salt and pepper to taste
In a large pot of salted boiling water cook your pasta and drain.
Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until fragrant, about 30 seconds to a minute. Add the herbs and saute for another minute.
Add the cherry tomatoes in whole and roll around the pan until they start to pop, about 5-10 minutes. Once all the tomatoes have popped smoosh them down with either a fork or potato masher until a sauce is formed. Season to taste. Add the pasta and cook the pasta in the sauce one to two minutes to allow it to absorb the sauce. Serve with fresh topped basil and freshly grated parmesan.