CHERRY

Cherry tomato pasta is an ace up the sleeve. It’s simple, elegant and understated. A complete utilitarian dish good for any occasion.

Ingredients
- Olive Oil
- Garlic
- Cherry Tomato
- Pecorino Romano
- Pasta of choice
- Fresh Basil

In a large stock pot, bring water to a boil. While that’s going, split the cherry tomatoes in half and chop the garlic. Remember, this is all about flow, so there aren’t going to be any measurements. If it looks like it’s enough then it probably is. Once that’s done, shave the pecorino romano into a dust mound. The more the merrier here. Seriously.

Add enough oil to coat the bottom of a large sauce pan and then add a little more. The oil is part of the sauce, it’s the vessel, so it’s okay to be generous. Once hot enough, sauté the garlic followed by the cherry tomatoes. Once these flavors get to know each other and become one big happy, bring out a potato masher and smash the softened tomatoes into a pulpy sauce.

This is when you add the pasta to the water and cook until al dente. Meld the pasta with the sauce. Begin to TEAR your basil and add entirely too much - always.

Plate, dust with cheese and serve. Enjoy!