Have I mentioned lately that I love tomatoes? Yes? And often, as in, all the time?
Sorry, I just can’t help myself. I’m a fresh tomato addict, and my cherry tomato plants are going all nutso out there in the garden, cranking out truss after truss of red, orange, and yellow baubles. My standard tomatoes are in a cool-weather-ripening holding pattern (i.e., they’re still very green and being stubborn about it), but I can be patient because my cherry tomatoes have picked up the slack.
Pomodoro is the Italian word for tomato, and Pomodorino means cherry tomatoes. I love that word!
Cherry tomatoes are so sweet and flavorful, and whether slow-roasted to a deep caramelization, or lightly and quickly sauteed, as here, they make the most gorgeous topping for pasta. Look at those cheek-pinching cherubs nestled in their sauce!
The best part of this dish — besides the slurping up of every last drop, of course — is that it’s 20 minutes from cutting board to table.
No kidding. Twenty minutes, nine ingredients (four of them from your pantry) and you’ve got the best version of spaghetti you’ve ever had.
And as you’re spooning the tomatoes out of the pan, don’t forget to get a big scoop of the amazing olive oil sauce. This recipe makes extra because it’s just soooo good, full of tangy tomato juices and garlicky goodness.
Fresh Angel Hair Pomodorino cooked with shallots, garlic, basil from the garden, and lots of olive oil – an easy and super healthy weeknight meal that I hope your peeps will love!
- 8 ounces angel hair or fine egg noodles
- olive oil
- 1 large shallot sliced into small dice
- 1 large garlic clove minced
- 1 heaping pint cherry tomatoes about 4 dozen tomatoes, sliced in half
- 10 small basil leaves or 6 large sliced chiffonade
- kosher salt
- freshly ground black pepper
- 1 tablespoon butter optional
Bring a medium pot of salted water to a boil. Cook the pasta according to package directions. Drain (without rinsing).
While the pasta cooks, add olive oil to a large skillet. The oil should cover the bottom by about 1/8". Heat over medium until the oil shimmers.
Add the shallots and garlic, plus a big pinch of salt, to the pan. Saute for 1 minute - the garlic should be very fragrant - and add the tomatoes and another sprinkling of salt. Reduce heat to medium-low. Stir gently to coat the tomatoes with the oil. Cover, and cook for 8 to 10 minutes. The tomatoes should be plump with their skins just beginning to wrinkle. Juices from the tomatoes will have mixed with the olive oil, and the sauce should be sturdy and flavorful.
Remove the pan from the heat. Add the basil and butter (if using), stirring gently to distribute the melting butter, but taking care not to squoosh the tomatoes. Season with another big pinch of salt and some black pepper. Taste, and add salt or pepper as necessary.
Serve family style by spreading out the pasta on a platter and topping it with the tomatoes and olive oil sauce.