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
Instructions:
- 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.
- 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.
- 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 © Caren McSherry 07/2021
