Cherry Tomato Arrabbiata
Sweet cherry tomatoes with a kick in the pants from the crushed red pepper.
The classic tomato sauce, kicked up with some crushed red chilies is sitting this one out for the quick cooking, delicious cherry tomatoes. While there is nothing wrong with going the classic slow cooked sauce route, this version allows the meal to come together in 15 minutes while holding allowing the pepper and herbs to star atop the billing of this play.
If it’s too hot, the heat can be adjusted up or down in serving.
What you’ll need
Serves 2
2 servings of a long pasta such as bucatini or spaghetti
2 tbsp olive oil
4 cloves of garlic, chopped
15-20 cherry tomatoes, halved
1 tsp Sawce Hot Italian Spice
Salt and pepper to taste
Handful of fresh basil
Grated Parmesan to serve
The smell of basil and tomato alone are worth 5 stars
Lets Do This
Bring a pot of water to a boil and add salt
Heat a pan over medium low heat, and add olive oil
When hot, add garlic and cook for about 5 minutes or until golden. Add spice mix for in final minute
Begin cooking pasta
Add cherry tomatoes, salt and pepper to the pan and bring heat to medium. Continue to stir as tomatoes break down
As pasta finishes, reserve 1/4 cup of pasta water and drain. Add pasta to the sauce pan
Add pasta water and some fat (oil or butter) and increase heat to high and stir rapidly for 1 minute
Off the heat, add cheese to the pasta and toss through
Serve in bowls and top with additional cheese and basil leaves
A quick cooking version requires all ingredients ready
As the tomatoes cook, the juices will create a sauce. For a thicker sauce, start the cooking earlier
Work the cooked pasta with the sauce in the final minute to coat the noodles
Ready to cook? Get the Sawce!
