When it’s too hot outside for heavy, make cherry tomato pasta

Published 1:30 am Tuesday, August 18, 2020

Pasta is a favorite for dinner because it doesn’t generally require a lot of special ingredients or equipment.

That said, a dish of noodles covered in red or meat sauce can feel a bit heavy when it’s warm outside. The solution? Toss the pasta instead with a simple sauce made with cherry tomatoes, garlic and Italian herbs.

This recipe only takes about 15 minutes start to finish, is fresh and light, and involves hardly any clean-up.

Cherry tomatoes burst open and get jammy when you cook them, so all you need is a little white wine and some grated Parmesan cheese. I also like to add fresh sweet basil and mini mozzarella pearls to evoke the flavors of a caprese salad. A generous sprinkling of toasted breadcrumbs goes on top.

This recipe isn’t technically a one-pan dish because you have to cook the pasta separately from the sauce. But it’s close.

Cherry tomato pasta

¼ cup extra-virgin olive oil, divided

1 cup torn rustic Italian or ciabatta bread

Pinch of dried basil, dried oregano and crushed red pepper flakes

1 pound spaghetti, fettuccine or other long-cut pasta

4 cups red and/or yellow cherry tomatoes, some sliced in half and others whole

2 large cloves garlic, smashed

1 tablespoons fresh thyme leaves

1 tablespoon chopped fresh oregano

Salt and pepper, to taste

¼ cup dry white wine

½ cup grated Parmesan cheese

1 large handful fresh basil, thinly sliced

1 cup mini mozzarella balls

Bring a large pot of salted water to a boil over high heat.

While water is heating up, heat 2 tablespoons oil in a large skillet set over medium heat. When it shimmers, add the bread and a pinch of dried basil, dried oregano and red pepper flakes.

Cook until breadcrumbs are toasted and golden brown, stirring occasionally, about 3 to 4 minutes. Remove from the heat and transfer breadcrumbs to a plate.

Cook pasta according to package directions until al dente. Set aside 1 cup of the pasta cooking water, then drain.

While pasta is cooking, heat remaining 2 tablespoons of olive oil in the same skillet.

Add the tomatoes, garlic, thyme and oregano and give it a good stir. Season to taste with salt and pepper and add a pinch or two of red pepper flakes, depending on how spicy you like things. Cook until the tomatoes begin to soften and pop, about 5 minutes. Pour in the wine, and cook for 1 minute.

Add the drained pasta to the skillet, along with a splash or two of the pasta cooking water. Toss gently to combine, then stir in Parmesan cheese and shredded basil. If needed, you can thin the sauce with a little more pasta water.

Remove from heat, and add mozzarella balls and breadcrumbs. Serve immediately.

Makes 4 servings.