Imported from the web

Tiny Tomato Pasta

Name: Tiny Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1.5 tsp Kosher salt (Plus more for salting the pasta water and seasoning to taste); 1 lb Angel hair pasta (Any pasta may be used, but angel hair is especially recommended); 6 tbsp Unsalted butter; 6 cloves Garlic (Thinly sliced); 2 lb Cherry, Sungold, or grape tomatoes (Fresh summer tomatoes are recommended; cherry tomatoes may be used in winter with a pinch of sugar); 0.5 tsp Red pepper flakes; Fresh basil (A handful, thinly sliced; reserve a little for garnish); 1 cup Freshly grated Parmesan cheese (Plus more for serving; divide into two ½-cup portions); 1.5 cups Pasta cooking water (Reserve after cooking the pasta; use ¼ cup initially and add more as needed)

Recipe by Coco Larkin Cooks

Imported by Niki Su on SeeMeCook

A quick summer pasta featuring burst cherry or Sungold tomatoes, garlic, basil, butter, and Parmesan. Angel hair is especially recommended, and the sauce can be blended for picky eaters or a smoother texture.

5 servings30 minItalian

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Ingredients

1.5 tsp Kosher salt (Plus more for salting the pasta water and seasoning to taste)
1 lb Angel hair pasta (Any pasta may be used, but angel hair is especially recommended)
6 tbsp Unsalted butter
6 cloves Garlic (Thinly sliced)
2 lb Cherry, Sungold, or grape tomatoes (Fresh summer tomatoes are recommended; cherry tomatoes may be used in winter with a pinch of sugar)
0.5 tsp Red pepper flakes
Fresh basil (A handful, thinly sliced; reserve a little for garnish)
1 cup Freshly grated Parmesan cheese (Plus more for serving; divide into two ½-cup portions)
1.5 cups Pasta cooking water (Reserve after cooking the pasta; use ¼ cup initially and add more as needed)

Steps

1
Bring a large pot of water to a boil over high heat and salt the water generously.
2
Add the angel hair pasta and cook until al dente according to the package directions.
3
Scoop out 1½ cups of the pasta cooking water, then drain the pasta.
4
While the pasta cooks, melt the butter in a Dutch oven over medium heat.
5
Thinly slice the garlic.
6
Add the sliced garlic, tomatoes, 1½ teaspoons kosher salt, and red pepper flakes to the Dutch oven. Increase the heat to medium-high.
7
Cook, stirring occasionally, for about 8 minutes, until the tomatoes have burst and are forming a sauce with the butter. Carefully use a spatula to smash any tomatoes that have not burst against the side of the pan.
8
Turn off the heat.
9
Thinly slice the basil, reserving a small amount for garnish.
10
Add the cooked pasta, ¼ cup of the reserved pasta water, most of the sliced basil, and ½ cup of the Parmesan to the tomato sauce.
11
Stir until the first portion of cheese has completely melted into a smooth sauce.
12
Stir in the remaining ½ cup Parmesan until smooth. Add more reserved pasta water as needed until the sauce is loose and glossy.
13
Taste the pasta and add more salt as needed.
14
Scoop the pasta into shallow bowls. Top each serving with some of the reserved basil and additional Parmesan.

Notes

For picky or texture-averse eaters, blend the tomato sauce with an immersion blender or in a standing blender before adding the pasta, basil, and Parmesan. Adding the cheese in two batches helps it melt evenly without clumping. The author recommends grating Parmesan in a blender or food processor after removing the rind. Comments suggested optional sautéed chicken, vodka and cream, or spicy Italian sausage, but these are not part of the original recipe.