This recipe comes from a magical place called Sedona in Arizona. My husband and I discovered that Sedona doesn’t only have stunning landscape full of five-star hikes, but in addition, it’s a place that celebrates food!
The cherry tomato varieties are an indulgence in the summer, like sweet garden candy!
There’s no comparison between beautiful vine-ripened tomatoes from your garden and the ones that have been picked green and artificially ripened. The possibilities on how to cook tomatoes are endless but, this wonderful, simple and full of flavor Summer Pomodoro dish is also great for those hectic week days. You can literally have this meal on your table in fewer than 20 minutes!
Prep: 15 minutes / Serves: 4 to 6
1 bag spaghetti or linguini 16oz – 454g
4 tablespoon extra virgin olive oil
6 garlic cloves, minced
pinch of red pepper flakes
fine sea salt and black pepper as needed
1 quart ripe cherry or grape tomatoes, halved
1/4 cup pine nuts, roasted (optional)
handful of coarsely basil
2 tablespoons of butter
grated parmesan cheese
Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
Meanwhile, heat a large pan over medium-heat, then add the oil until it coats the pan when swirled. Add the cherry tomatoes and cook until they turn golden. Add garlic, flakes, salt, pepper and pine nuts. Add pasta to pan with tomatoes mixture; if the mixture looks dry add a little pasta cooking water – a few tablespoons at a time. Add butter and basil. Divide pasta on plates and sprinkle grated parmesan cheese. Accompany with your favorite wine.