Fresh Tomato Pasta with Charred Cherry Tomatoes
Servings: 3 (or more, if protein is added)
Calories: 441kcal
Ingredients
- 8 ounces (227g) thin long pasta, such as capellini, spaghetti or angel hair pasta (can use gluten-free pasta)
Fresh Tomato Sauce
- 14 ounces (400g) of best-quality tomatoes
- 1/4 tsp fine sea salt, plus more to taste
- 2 tablespoons good-quality extra virgin olive oil
- 2 extra large garlic cloves, or 4 small garlic cloves
Skillet-Roasted Cherry Tomatoes
- 1 pint (280-310g) cherry tomatoes
- 1/2 tablespoon olive oil
- 1/2 cup (~10g) fresh basil, slivered
- Sea salt and freshly cracked black pepper to taste
Instructions
- Bring a large pot of water to a boil and salt the water generously. Add the pasta and cook according to the package. Drain pasta and set aside.
- Make the Fresh Tomato Sauce. Meanwhile, roughly chop the tomatoes (they’ll get pureed, so no need to be precise). In a food processor or blender, add the tomatoes, salt, olive oil, and garlic cloves. Blend until you have a puree with only small pieces remaining. Taste for seasonings, adding more salt as needed.
- Make the Skillet-Roasted Cherry Tomatoes. Heat a cast iron skillet over medium-high heat until it’s smoking – it should take 4-5 minutes to start smoking. Add the 1/2 tablespoon olive oil, followed by the cherry tomatoes. Stand back, as the oil might sputter. Cook until the tomatoes are charred in spots and are slightly wrinkled, 4-5 minutes, tossing the pan occasionally. Take the pan off the heat, and toss the charred tomatoes with the slivered basil.
- Transfer the cooked pasta to a serving bowl. Add some of the fresh tomato sauce, coating well. Add more sauce as needed. Mix in the charred cherry tomatoes. Season to taste with salt and pepper, and an extra drizzle of extra virgin olive oil and more fresh basil.