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Cherry Tomato & Basil Pasta
Recipe:
Ingredients:
Main Ingredients 16 oz or 500g whole-grain linguine 5 cups or 700g ripe plum or cherry tomatoes 1 medium red onion 6 cloves garlic 1 cup fresh basil 1 tablespoon balsamic glaze Spices dried oregano fresh cracked pepper sea or kosher salt Optional Ad-Ins 1 15oz or 400g can of white beans 1 cup pitted kalamata olives
Fill a large pot ¾ full with water (with an optional pinch of salt). Place over high heat and bring to a boil. Add your pasta of choice to the pot, turn down heat just a little to avoid overspill. Cook to al dente, according to package instructions (it can vary depending on the type of pasta). Set a timer so that you don’t overcook the pasta. While the water is starting to heat up, begin heating a heavy-bottom, nonstick pan. Peel and slice a medium-sized onion into strips. Add them with a pinch of salt to the skillet so that they start to sweat out. Peel 6 cloves of garlic. I like to roughly chop 4 of the cloves and use a Microplane to grate 2 of the cloves. You could also use a garlic press. When the onions are translucent, turn the heat down to medium and add to the garlic to the skillet. Stir to combine. Keep a close eye on the garlic so that it doesn’t burn. Let the garlic sear for 1 or 2 minutes and then add ¼ cup of the hot pasta water to the skillet. Wash the tomatoes and add to the skillet whole. Add an additional ¼ cup water to the skillet. Let the tomatoes soften up (3 to 4 minutes). Use a tomato masher to gently press the tomatoes so that they “pop” and release thier juices into the sauce. Season your tomato sauce with pantry spices. (I recommend 1 tablespoon dried oregano, ½ teaspoon salt (optional), and fresh cracked pepper.) Tear or chop half of your basil leaves and add to the sauce. Add the balsamic glaze. Simmer 2 to 3 minutes longer and then remove from heat.
