Tri-Coloured Cherry Tomato Pasta
by Caren McSherry
This, almost no cook pasta dish is ideal on hot summer days when the tomatoes are bursting with summer sweetness. A great go to when you are in a frantic rush to get the sides done without fussing. I promise this will be the first dish to be cleaned up.
Ingredients:
- 4 cups coloured cherry tomatoes cut in half
- 6 large garlic cloves, minced
- 1 cup really good extra virgin olive oil
- 1 bunch fresh parsley, stemmed and chopped fine
- Fleur de sel to taste
- Freshly ground black pepper
- 1 pound box capellini pasta
- 1 cup shaved Parmesan cheese
- ½ bunch fresh basil, cut into fine shreds
- 2/3 cup pine nuts, toasted
Method:
1. Place the tomatoes in a large bowl, add the garlic, olive oil and parsley. Stir well to combine the flavours, cover with plastic wrap, and set aside at room temperature for at least 2-3 hours, stirring every 30 minutes or so.
2. Bring a large pot of water to the boil, add 2 tablespoons of kosher salt to the boiling pot along with the pasta. Cook 5 minutes or until "al dente", do not overcook. Drain the pasta, place on a large platter or shallow bowl.
3. Pour the reserved tomatoes over top, gently mix to distribute the tomatoes. Taste for seasoning, top with the shaved cheese, basil, and toasted pine nuts.
Serves 4-6
2. Bring a large pot of water to the boil, add 2 tablespoons of kosher salt to the boiling pot along with the pasta. Cook 5 minutes or until "al dente", do not overcook. Drain the pasta, place on a large platter or shallow bowl.
3. Pour the reserved tomatoes over top, gently mix to distribute the tomatoes. Taste for seasoning, top with the shaved cheese, basil, and toasted pine nuts.
Serves 4-6
Copyright (c) Caren McSherry 07/2021
