Ingredients
1/2 lb. tomatoes, large cherry or roma, chopped roughly
2 cloves of garlic, minced
olive oil
salt and pepper
a splash of white wine, if desired
150 grams short pasta, such as penne
Bring 4 cups of water to a boil, and salt well. Toss in your pasta.
Heat a pan over medium-high, and pour in enough oil to coat the base. Once it feels warm to your hand, toss in your tomatoes, which will sizzle and stick with the heat. This is good - it means it's developing flavour. Move it about with a wooden spoon, and after about 3 minutes, splash in some wine to deglaze the pan. If you choose not to use wine, a couple spoonfuls of the pasta water will do. Reduce your heat to medium, and toss in your garlic, being careful to soften it, not burn it. Your pasta should be done around this point, so drain it off, reserving a couple spoonfuls of water, and toss them right into the pan. Season with salt and pepper, turn it about to coat, and serve with a bit of cheese, basil, chopped red chilli, or whatever.
*Variations
You could also add dried chilli flakes when you are heating your oil, which will lend the tiniest bit of warmth to the sweet tomatoes. About 1/4 tsp. will do.
When you add the pasta, you could also toss in a handful of greens, fresh basil, or chopped olives. I also like to add an extra drizzle of olive oil before serving.
Enjoy!
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