Pasta with Cherry Tomato and Basil Sauce

Summer’s in full swing and my veggie garden is bursting at the seams. One of the things I’ve got a ton of, as I’m sure some of you can relate to, is cherry tomatoes. I love pasta and cherry tomatoes make a perfect summer sauce to accompany it. I’ve already shared with you how I make my oven-roasted cherry tomatoes with herbs, which not only make a delicious pasta sauce but they’re also perfect for a crostini topping.

This sauce is even easier to make and you can simplify it even more by omitting the anchovies, but I have to tell you they add wonderful umami and depth of flavor to this.

To make this quickly, you need to keep the heat at medium-high, especially once the tomatoes are added. If you’re more comfortable with a lower heat, the tomatoes will take a little longer to burst open. Once they do burst, their juices will meld with the olive oil and anchovies, making a delectable sauce. If you’re looking for a 30-minute fresh tomato pasta sauce, this is a delicious option.

Pasta with Fresh Cherry Tomatoes and Basil Recipe

• 1 lb. pasta
• 1/3 cup extra virgin olive oil
• 8 anchovy fillets (optional)
• 6 cloves garlic, chopped (don’t mince)
• 1/2 teaspoon crushed red pepper flakes
• 8 heaping cups cherry tomatoes
• 1/4 cup white wine (or substitute veggie stock)
• 1/2 cup fresh basil, chopped (reserve a few leaves for serving, if desired)
• Fresh parmesan for serving

Directions

• Cook pasta, reserving a 1/2 cup of cooked pasta water, drain and set aside
• Meanwhile, in a large, deep-sided skillet heat olive oil over medium-high heat for 1 minute
• Add anchovies and stir constantly until they’re broken up and mostly dissolved
• Add garlic red pepper flakes and stir for 1 minute
• Add tomatoes and wine
• Cook about 10-12 minutes, until most of the tomatoes have broken open. If you want to hurry along this step, you can gently crush the tomatoes with a spatula.
• When most of the tomatoes have burst, add pasta water and pasta and toss well
• Continue to cook for about 2 minutes, stirring often
• Remove from heat, stir in chopped basil and serve with freshly grated parmesan

I told you this was quick and easy! If you don’t have cherry tomatoes, quartering some small roma tomatoes works well, too. Fresh garden tomato pasta sauces don’t have to be complicated; this sauce celebrates the freshness of your garden bounty without you having to be chained to your stove for a long period of time.

I’ve got to get back to my garden now; it’s time to get in some of my fall plantings of lettuce, radishes, kale, mizuna, and broccoli rabe. I hope you’re all enjoying your summer.

Mangia!