Pasta with 15-Minute Burst Cherry Tomato Sauce: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=15 min |Source=[https://www.epicurious.com/recipes/food/views/pasta-with-15-minute-burst-cherry-tomato-sauce-56390060 Epicurious.com..." |
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* 3 pints cherry tomatoes | * 3 pints cherry tomatoes | ||
* 1/2 teaspoon freshly ground black pepper | * 1/2 teaspoon freshly ground black pepper | ||
* 1 t kosher salt | |||
* Pinch of sugar | * Pinch of sugar | ||
* 1 cup coarsely chopped fresh basil | * 1 cup coarsely chopped fresh basil | ||
Latest revision as of 23:34, 28 August 2019
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 15 min |
| Source | Epicurious.com |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 1 pound pasta
- Kosher salt
- 1/2 cup olive oil
- 2 large garlic cloves, finely chopped
- 3 pints cherry tomatoes
- 1/2 teaspoon freshly ground black pepper
- 1 t kosher salt
- Pinch of sugar
- 1 cup coarsely chopped fresh basil
- Freshly grated Parmesan (for serving)
Preparation
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
Toss pasta with tomato sauce and basil. Top with Parmesan.
