Cherry Tomato Ditalini
I hate to be the bearer of bad news, but summer is officially over (at least in continental Europe), and this pasta is a perfect farewell to the best season, which is of course, tomato season.
Welcome back, it is Monday (again, sadly, shockingly).
This week I am sharing a recipe for a dish so simple, you do not need a recipe, but I am going to write it down for you anyway. It is a quick Cherry Tomato sauce that comes together in 15 minutes, max 20 minutes. And while the sauce is cooking, you can boil your pasta and throw together a quick salad.
For me, this dish is a perfect farewell to our favorite season, tomato season. I use cherry tomatoes, but I am sure it can also be made with other kinds of tomatoes you keep in your fridge. To be fair, this sauce can also be made in the winter, when cherry tomatoes are still available, and are the least tasteless of all tomatoes you can find in the supermarket. This sauce is silky, and sweet, with a perfect amount of garlic and a nice aroma from the white wine.
I do encourage you to use a small type of pasta like ditalini or orzo for a special eating experience that is almost reminiscent of childhood, very comforting and fun at the same time.
Ingredients
5 cloves of garlic - around 30g
2 shallots - around 50g
700g cherry tomatoes
3 tbsp olive oil
2 tbsp tomato paste
150ml white wine
Fresh basil (around 20 leaves)
1/4 tsp cracked black pepper
1 tsp salt
250g pasta of your choice
Method
Prepare your mise en place - peel and finely dice 2 shallots and 5 garlic cloves (I use a garlic press), wash and halve cherry tomatoes and pluck around 20 basil leaves.
Heat 3 tbsp olive oil in a pan. Add finely diced shallots and fry. After a minute add 2 tbsp tomato paste and fry for another minute before adding crushed garlic cloves (I keep my induction stove 7/10 while mixing constantly to prevent burning) until slightly golden (about a minute). Add halved cherry tomatoes, basil leaves, and 150ml white wine, season with 1/4 tsp black pepper and 1 tsp salt. Cook for 13-15 minutes, mixing every once in a while.
In the meantime, bring a pot of water to a boil, season generously, and cook your pasta according to the packaging.
When the pasta is cooked, drain it (reserve some pasta water) or transfer it straight from the pot to the sauce using a slotted spoon. Mix well and adjust the seasoning.
Serve with fresh basil leaves and a drizzle of olive oil (or a shower of parmesan cheese, if you are so inclined).
This week’s post was short and sweet. Bon appetit and we will talk again next week!