Cherry Tomato Sauce
This is the perfect weeknight sauce. In the same time it takes you to boil the pasta, the sauce cooks. The whole thing can be on the table in under 30 minutes! And it is SO flavorful. Four simple ingredients come together perfectly in one pan to create this easy sauce.
This is another recipe I picked up in Italy from Florencetown cooking school - but we probably ate it multiple times because the cherry tomatoes were just coming into markets there and they were SO good! As with all Italian cooking - everyone used whatever was fresh and local! Not to mention that all of the ingredients are incredibly good for you!
The sauce starts with heart healthy olive oil, which can lower cholesterol and reduce inflammation. Then we add in a nice dose of garlic which boosts immunity, lowers blood pressure and helps detoxify the body. Red pepper flakes can also lower blood pressure by opening up veins and allowing the blood to flow better. And of course, those tomatoes - they can actually help reduce the risk of a stroke and other cardiovascular diseases! You can of course make the dish vegan simply by omitting the cheese at the end.
Watch the video to see how it's done - then try making this one for dinner tonight!
Cherry Tomato Sauce
2 Tbs. extra virgin olive oil
2 cloves of garlic, roughly chopped
1 pinch red pepper flakes
2 C. cherry tomatoes, halved
parmigiano cheese, grated
1 lb. spaghetti
Bring a large pot of well salted water to a boil. Cook the pasta for about 8 minutes, until it is al dente.
At the same time, heat the oil in a separate pan over medium heat. When it starts to shimmer, add in the garlic and red pepper flakes. Cook for 1-2 minutes, do not let the garlic burn.
Add in the tomatoes and a pinch of salt. Allow them to cook, stirring occasionally for about 10 minutes.
Add the pasta to the pan with the tomatoes and continue cooking for another 2 minutes. Add in a bit of the pasta water if the dish looks dry. Add a handful of cheese to the dish and toss altogether before serving.