Cherry Tomato Pasta Sauce

You guys–summer is done. It’s Labor Day Weekend and today it was legit cold to the point where I actually needed the new fleece I just bought. I barely broke a sweat while I wore it this morning. While Fall isn’t so bad, I’m really sad to see the summer go for a bunch of reasons. One of those is the produce. I’ve actually been able to frequent the Greenmarket this summer and it’s been such a delight getting fresh in season fruits and vegetables. 

While you can get away with eating a bunch of stuff out of season, I feel like tomatoes is one of those foods that taste really terrible out of season. Starting in August I’ll buy tomatoes and eat them with just salt, pepper and olive oil. If I’m feeling really fancy I’ll add some basil or burrata and garlic rubbed bread.

I bought these cherry tomatoes with the intent of making a fresh tomato sauce with them. I stumbled upon this one from epicurious and loved it so much that I went out and bought more tomatoes to make it twice in 1 week. I’ve made fresh tomato sauces before and was always underwhelmed. This sauce was perfect–silky smooth and covered the pasta perfectly. It’s also dead simple and can be tweaked to your preferences. So go out and get the last of the tomatoes and throw together this dinner.

Cherry Tomato Pasta Sauce
adapted from epicurious

1 pound pasta {I used spaghetti and the kind we bought was actually 13oz, which was a good ratio for me}
1/2 cup olive oil
2 to 3 garlic cloves, sliced {depending on your garlic preference}
1 teaspoon kosher salt
3 pints cherry tomatoes
freshly ground black pepper
1 cup basil, chopped
Parmesan cheese {I used a Parmesan/Asiago blend}

Heat olive over medium heat in a large saute pan. Once heated, add sliced garlic and cook until a little brown. Add the tomatoes, salt and sugar. Increase heat a little to medium high and let it simmer for about 6 to 8 minutes.

At this point your tomatoes should look like they’re starting to burst open. Using a flat spatula, start pushing down on all the tomatoes so that all the juices come out. Once all the tomatoes have been squished, let the sauce simmer a bit so it thickens. Once it’s a little thick, turn off the heat if you’re still waiting on your pasta. Taste at this point to see if it needs more salt or pepper.

Meanwhile, bring to a boil a large pot of salted water. Cook your pasta according to your directions until al dente.

Once the pasta is done, use tongs to transfer to the pan with the sauce. This will bring some of the pasta water with it, which helps to make the sauce a little silky. Add the basil as well. Turn the heat onto low and toss the pasta, sauce and basil together. Add a little more pasta water if needed.

Plate the pasta and top with your cheese of choice.

 

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