Pasta with cherry tomatoes and red pepper flakes – Pasta con pomodorini e peperoncino
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
$5-6 total*
2-3 people
Ingredients
- 1 garlic clove
- 350 g (2 cups) cherry or grape tomatoes
- 1 tbsp extra virgin olive oil
- 1/4 teaspoon fine salt, more to taste
- 1 teaspoon red pepper flakes, more to taste and garnish the final dish
- 200 g (7 oz) spaghetti or linguine (or any other “long pasta”)
Preparation
Bring a large pot of water to boil. While waiting, you can prepare the sauce.
Peel and wash the garlic clove. Divide it in half and remove the inner part (in Italian, we call it the “anima” of the garlic, which means the “soul”).
Wash the tomatoes and divide them into halves.
In a large skillet, add the oil and the halved garlic clove. Cook at low heat for two minutes, then add the red pepper flakes. Keep cooking at low heat until garlic results golden.
Add the halved tomatoes and increase the heat to medium. Add salt and cook for 10-12 min stirring occasionally. Remove the garlic.
When the water is boiling, add salt (better coarse salt) and cook the pasta until al dente (less than the time indicated on the package).
Drain the pasta and reserve some pasta cooking water (about 1/3 cup). Pour the drained pasta and water immediately into the skillet with the sauce. Stir and let the pasta absorb the sauce and the pasta cooking water.
Serve hot, adding red pepper flakes.
Tips & notes
- Make sure to not burn the garlic. Burnt garlic has a very bitter taste and can ruin the sauce.
- I usually tilt the pan while cooking the garlic so as to have it deep-fried even with a small quantity of oil.
- Here in the U.S., I usually cook the pasta for one/two minutes less than what indicated on the package. Pasta finishes cooking in the skillet with the sauce!
- I do not add grated cheese to this type of pasta, but this is my personal taste.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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