A deliciously light pasta dish made with fresh pan roasted tomatoes and garlic seasoned with extra virgin olive oil, basil, and balsamic. Also makes a great Italian side dish!
Cook your pasta in salted boiling water to al dente, per package instructions.Do this while you make the Cherry Tomato Sauce below.
1 lb spaghetti or spaghettini
Pan Roasted Cherry Tomato Sauce
In a large skillet (that has a lid) over medium low heat add ½ cup extra virgin olive oil.
½ cup good extra virgin olive oil
Once the oil is warm add the cherry tomatoes. Roast in the pan, stirring occasionally, about 10 minutes. NOTE: BE CAREFUL, THE TOMATOES WILL POP AS THEY START TO WARM. Have the lid ready.
1 ½ lbs to 2 lbs. cherry or grape tomatoes
Add the garlic and simmer for another 5 minutes. Also in the last 5 minutes lightly press a few of the tomatoes with a wooden spoon to release a little juice.
4 plump garlic cloves
Remove the pan from the heat, stir in the kosher salt, balsamic vinegar, sugar and optional red pepper flakes. Pour over the cooked pasta and toss in a lot of fresh torn basil.Taste for additional salt, also another drizzle of extra virgin olive oil.
1 ½ teaspoon kosher salt, red pepper flakes to taste, 2 teaspoon balsamic vinegar, 1 teaspoon sugar, fresh basil
Serving
Optional - In the now empty pan, over low heat, add 1 tablespoon butter and the ½ cup panko bread crumbs. Brown until the bread crumbs are golden and smell like toast.
1 tablespoon butter, ½ cup panko bread crumbs
Top the pasta with the toasted bread crumbs, fresh grated parmesan, and more basil.
fresh grated parmesan cheese, additional extra virgin olive oil
Video
Notes
This recipe can easily be halved to serve 2-3 people.