cherry tomatoes with basil

By momofsixplus1

The success of this quick recipe-a classic topping for spaghetti-depends upon finding sun-ripened, sweet and flavorful cherry tomatoes. For a more substantial dish, add 1/4lb mozzarella cheese, cut into 1-inch cubes and tossed into the pasta with the tomatoes.

Ingredients

• 1 lb cherry tomatoes
• coarse salt
• 6 tablespoons extra-virgin olive oil
• 5 cloves garlic, thinly sliced
• pinch of cayenne pepper
• 12 fresh basil leaves, torn into small pieces

Preparation

Step 1

place a saucepan half full of water over high heat and bring to a boil. drop the tomatoes into the boilin water and heat for 1 minute. drain and peel while still hot. cut the tomatoes in half and place in a sieve. sprinkle with coarse salt and let stand for 30 minutes to drain off the excess liquid.

add your choice of pasta to boiling water. at the same time, in a tall, narrow saucepan over medium heat, warm the olive oil. add the garlic and cayenne pepper, reduce the heat to very low and cook very slowly, stirring, so the garlic takes on its distinctive golden color without burning, about 5 minutes.

when the pasta is al dente, drain and transfer to a warmed serving dish. Immediately add the tomatoes and basil to the dish. Raise the heat under the garlic sauce for a few seconds to heat it as much as possible without further coloring the garlic, then pour it over the pasta and toss well. serve at once.

serves 4