Seared Cherry Tomato Pasta

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This was an uncharacteristic meal for me to make! Last week Cole's parents took us to Costco and we got a vegetable tray with a bunch of cherry tomatoes on it. Neither of us like raw tomatoes, but we'll eat them when they're cooked! I also never make pasta, but I bought some gluten-free spaghetti the other day to see what it was like. I can't even notice a difference, although it seemed to take a lot longer to cook than normal pasta. We'll see how my stomach feels later! I think Mom made this in Humboldt once when I was living there last summer. Anyway, it is DELICIOUS! And so easy.

Canadian Living Recipe (June 2012)

This pasta has few ingredients, cooks up in a snap and tastes of summer. It's perfect for a main dish but also makes a lovely first course for six to eight people. Bread crumbs and pasta water help make the delicious light sauce. Keep this recipe on hand to try with homegrown tomatoes when they are in season.

Ingredients

  • 12 oz (340 g) spaghettini (I had spaghetti)
  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) cherry tomatoes, halved
  • 2 tbsp (30 mL) dried bread crumbs
  • 1/2 tsp (2 mL) salt
  • 3 cloves garlic, sliced
  • 1 pinch crushed hot pepper flakes
  • 1/3 cup (75 mL) grated parmesan cheese
  • 1/4 cup (60 mL) chopped fresh basil

Preparation

In large pot of boiling lightly salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water.

Meanwhile, in large skillet, heat 1 tbsp of the oil over medium-high heat; sauté tomatoes until lightly seared, about 1 minute. Sprinkle with bread crumbs and salt; toss to coat. Remove from pan and set aside.

Add remaining oil to pan; cook garlic and hot pepper flakes over medium heat until fragrant and softened, about 2 minutes. Add tomato mixture, pasta and reserved pasta water, stirring to combine. Toss with Parmesan cheese and basil.

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