Autumn in the Carolinas

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Pasta with Grape/Cherry Tomatoes & Basil

If you have lots of those sweet grape/cherry tomatoes still on the vine, and/or you have lots of fresh basil (you can also buy both!), then here's a recipe that you're going to love!

Pasta with Grape/Cherry Tomatoes & Basil

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1/4 cup olive oil

4 large garlic cloves, diced

1 pint grape/cherry tomatoes, sliced in half

1/4 tsp red pepper flakes

6 large basil leaves, chopped

1/3 cup freshly grated Parmigiano-Regiano cheese

1 lb. thin spaghettini pasta

salt & pepper to taste

*

In a large frying/saute' pan, heat the olive oil over medium heat and saute' the garlic until golden brown....do not burn.

Add the slice tomatoes and the red pepper flakes and cook for about 5 - 10 minutes.

In a large pot of boiling, salted water, cook the pasta until "al dente". Strain and transfer to the pan with the tomato mixture. Toss until completely coated.

Add the basil and the cheese to pasta/tomato mixture. Just cook for a few more minutes until the basil is wilted and the cheese is somewhat melted/soft.

Salt and pepper to taste.

Serve with extra grated cheese on the side.

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Our "Nonna" in My Kitchen Rolling Pasta Dough for Tortellini

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