Pasta with cherry tomato sauce

Name: Pasta with cherry tomato sauce
Ingredients: 2000 ml water; 1 teaspoon salt for the pasta water; 300 g pasta; 30 ml olive oil; 1 garlic clove; 200 g cherry tomatoes; 1/2 teaspoon salt for the sauce; 1/4 teaspoon ground pepper

Pasta/Pizza - Pasta with cherry tomato sauce by Tatiana L. - Recipia

Pasta with cherry tomato sauce is usually served hot for lunch; the sauce stays light, with the tomatoes still visible. I prefer penne rigate here and leave them firm in the middle; I make sure the sauce coats them without collecting into a thick paste at the bottom of the plate. Prep: 10 minutes. Cook: 24 minutes. Total time: 34 minutes. Servings: 3. Approximately 440 kcal and 14 g protein per serving.

Ingredients

2000 ml water
1 teaspoon salt for the pasta water
300 g pasta
30 ml olive oil
1 garlic clove
200 g cherry tomatoes
1/2 teaspoon salt for the sauce
1/4 teaspoon ground pepper

Preparation

1. Bring 2000 ml of water to a boil. Once boiling, add 1 teaspoon of salt and the pasta; cook for 10 minutes, stirring now and then, until al dente. 2. Heat 30 ml of olive oil in a pan and sauté the peeled and chopped garlic clove for 1 minute, until fragrant. 3. Halve the cherry tomatoes and add them to the pan. Crush them with a wooden spoon, then let the sauce simmer over low heat for 12 minutes, until the tomatoes soften. Add 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper. 4. Drain the pasta and add it to the pan. Stir for 1 minute, just until coated with sauce, then serve hot.

Notes

Serve with green salad leaves, without a heavy dressing. Ripe but still firm cherry tomatoes are easier to cut and won't all get crushed at the first press. If they release a lot of juice, the sauce can stay on the heat for a few more minutes, until the liquid no longer looks separate from the sauce. Larger tomatoes can be cut into quarters, while small ones can stay halved; the size affects how quickly they soften. Pasta cooking time depends on the shape and brand, so check the package and taste one a minute before the stated time. You can leave the garlic clove whole and remove it before adding the tomatoes if you want a milder flavor in the oil. For a gluten-free version, replace the 300 g of pasta with 300 g of gluten-free pasta; regular pasta contains gluten. Store the dish in a sealed container in the refrigerator for up to 3 days. When reheating, add a tablespoon of water to the pan to loosen the pasta.