Spaghetti with Cherry Tomatoes
Supermarkets are now flooded with cherry tomatoes. I love these cute tomatoes...they are great for salads...and for a quick sauce like this, cherry tomatoes are perfect. The only downside of cherry tomatoes are they need a lot of time prepping, cutting each of them one by one is a huge problem...but if you can do this ahead of time, then buddy you are sorted.
This simple pasta recipe is a savior for those days when I have to cook something within 15 minutes. With those sweet and juicy cherry tomatoes...this recipe is here to stay!!
Spaghetti with fresh cherry tomatoes
Serves 2
Ingredients:
250 gm of cherry or grape tomatoes - cut into halves
2 cloves of garlic - finely minced
1/4 cup of extra virgin olive oil
A handful of flat leaf parseley - finely chopped
Salt & pepper
A few fresh basil leaves - chopped
1 tbsp fresh parmiggiano-reggiano
1/2 lemon
Method:
Fill a pot with enough water to cook the spaghetti.
When the water comes to a boil add enough salt to that water so that the water tastes like sea water.
Add the spaghetti to the boiling water and cook according to the package instructions. When the they are almost cooked start preparing the sauce.
On another pan heat the olive oil and add the minced garlic to them. Adding the garlic to the cold oil while it's being heated up will give the garlic enough time to infuse the oil with it's flavour.
When the garlic starts to change it's colour add the halved cherry tomatoes to them.
Sprinkle some salt and pepper and let the tomatoes cook for 2-3 minutes on medium flame.
As soon as the tomatoes start to become soft take the cooked spaghetti and dump them on the tomatoes.
Add 1/4 cup of the pasra water as well.
Stir to coat the spaghetti with the tomatoes and their juices.
Simmer for about 2 minutes or until the sauce becomes thick.
Switch off the flame and mix in the chopped basil and parseley.
Squeeze the lemon.
Serve with fresh parmiggiano-reggiano on top of them.
This simple pasta recipe is a savior for those days when I have to cook something within 15 minutes. With those sweet and juicy cherry tomatoes...this recipe is here to stay!!
Spaghetti with fresh cherry tomatoes
Serves 2
250 gm of cherry or grape tomatoes - cut into halves
2 cloves of garlic - finely minced
1/4 cup of extra virgin olive oil
A handful of flat leaf parseley - finely chopped
Salt & pepper
A few fresh basil leaves - chopped
1 tbsp fresh parmiggiano-reggiano
1/2 lemon
Method:
Fill a pot with enough water to cook the spaghetti.
When the water comes to a boil add enough salt to that water so that the water tastes like sea water.
Add the spaghetti to the boiling water and cook according to the package instructions. When the they are almost cooked start preparing the sauce.
On another pan heat the olive oil and add the minced garlic to them. Adding the garlic to the cold oil while it's being heated up will give the garlic enough time to infuse the oil with it's flavour.
When the garlic starts to change it's colour add the halved cherry tomatoes to them.
Sprinkle some salt and pepper and let the tomatoes cook for 2-3 minutes on medium flame.
As soon as the tomatoes start to become soft take the cooked spaghetti and dump them on the tomatoes.
Add 1/4 cup of the pasra water as well.
Stir to coat the spaghetti with the tomatoes and their juices.
Simmer for about 2 minutes or until the sauce becomes thick.
Switch off the flame and mix in the chopped basil and parseley.
Squeeze the lemon.
Serve with fresh parmiggiano-reggiano on top of them.
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