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Suggested pasta: 1 lb. farfalle
Beyond pasta: Spoon over grilled shrimp, scallops, or whitefish; spread on thick slices of grilled bread.
Cheese option: 5 oz. ricotta salata, cut into a 1/4 inch dice (to yield about 1 cup)Serves four to five.
ingredients
3 Tbs. extra-virgin olive oil
3 large cloves garlic, sliced as thinly as possible
2 lb. cherry tomatoes, rinsed and halved
1 tsp. kosher salt; more to taste
Freshly ground black pepper
1 cup loosely packed fresh basil leaves (from about one small bunch), very thinly sliced
5 oz. ricotta salata, cut into 1/4-inch dice to yield about 1 cup (optional)
how to make
In a 10- or 11-inch sauté pan, heat the oil and garlic over medium-low heat, stirring occasionally, until the garlic is softened but not browned, about 5 minutes. Add the tomatoes, salt, and pepper to taste. Toss gently to coat and then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15 to 20 minutes. Remove from the heat. Sprinkle on the basil and stir to combine thoroughly.
To serve with pasta
While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook the pasta until al dente. Drain it well. Taste the sauce and adjust the seasonings if needed. Toss the pasta with three-quarters of the sauce and divide among individual serving bowls. Spoon a little of the remaining sauce over each serving and sprinkle on the cheese, if you like.
From Fine Cooking 73, pp. 34-37
August 1, 2005
photo: Scott Phillips
