Ah, the humble chicken and its timeless pairing with cherry tomatoes—two ingredients that seem to dance together in the pan, each contributing a burst of flavor and color. I once found myself lost in a farmer’s market, distracted by the vibrant reds of the tomatoes, and it reminded me of this dish’s simple perfection. It’s like an edible canvas where you get to paint with herbs and spices, turning an ordinary dinner into a feast for the senses.
Steps
- Fill a large pot with water and add a generous amount of salt. Bring it to a boil and cook pasta until it is al dente, following the instructions on the package. Save ½ cup of the pasta water before draining.
- Warm olive oil in a large skillet over medium heat. Add cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they soften.
- Incorporate garlic, salt, and crushed red pepper into the skillet. Cook for an additional minute until the mixture becomes fragrant.
- Using a spoon or potato masher, gently crush the tomatoes to release their juices. Allow them to continue cooking for another 5 minutes until a sauce forms.
- Combine the drained pasta with the tomato sauce in the skillet. Add basil and parmesan cheese, tossing everything together. Adjust the sauce’s consistency with reserved pasta water as needed.
- Serve the pasta immediately, garnishing with extra fresh basil and parmesan cheese if desired.
Ingredients
- 2 pints cherry tomatoes
- 3 cloves garlic (or more to taste)
- ½ teaspoon red pepper flakes (optional, adjust to taste)
- Olive oil (preferably organic extra virgin)
- Fresh basil leaves
- Parmesan cheese (optional, can substitute with Nutritional Yeast for a vegan option)
- Salt (to taste)
- Pasta of choice (e.g., spaghetti, angel hair, shells)
Nutritional Values
Calories: 403kcal | Carbohydrates: 54g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 434mg | Potassium: 677mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1444IU | Vitamin C: 55mg | Calcium: 104mg | Iron: 3mg
FAQ
- Can I use a different type of tomato if I can’t find cherry tomatoes?
- Yes, you can substitute cherry tomatoes with grape tomatoes or even regular diced tomatoes. If using larger tomatoes, it’s recommended to peel and quarter them for best results.
- What kind of pasta works best with this recipe?
- You can use any type of pasta you prefer. Long noodles like spaghetti, angel hair, or fettuccine are popular choices, but feel free to use whatever you have on hand.
- Is it possible to make this dish in advance?
- This dish is best when served fresh, but you can prepare the sauce up to 2-3 days in advance. When you’re ready to serve, simply cook the pasta, reheat the sauce, and combine them.
- How do I store leftovers, and how long will they last?
- Store any leftovers in an airtight container in the fridge. The pasta will last about 4-5 days, while the cherry tomato sauce can be frozen for up to 3 months.
- What’s the difference between cherry and grape tomatoes?
- Cherry tomatoes are generally sweeter, have fewer seeds, and a thinner skin compared to grape tomatoes. Both can be used interchangeably in this recipe, depending on availability.
Tips
- Reserve Pasta Water: Save some of the pasta cooking water before draining. This starchy water can help the sauce adhere better to the pasta, creating a more cohesive dish.
- Use a Potato Masher: For a quicker and easier way to burst the cherry tomatoes and release their juices, use a potato masher instead of a spoon. This method speeds up the process and ensures a smoother sauce.
- Cook Pasta Al Dente: Ensure the pasta is cooked until al dente, meaning it should be firm to the bite. This not only contributes to better texture but also allows the pasta to absorb the flavors from the tomato sauce as it cools.
- Chiffonade the Basil: To prevent the basil from turning black, stack the leaves, roll them into a tube, and slice thinly. This technique, known as chiffonade, results in elegant strips that maintain their vibrant color and fresh flavor.
Equipment
- Large Skillet: A good quality large skillet is essential for cooking the cherry tomatoes and creating the sauce.
- Potato Masher: Useful for mashing the tomatoes to release their juices.
- Chiffonade Knife or Herb Scissors: For cutting basil into thin strips without bruising it.
