12-Minute Casarecce Pasta With Blistered Cherry Tomatoes
Casarecce pasta with the most basic of cherry tomato pasta sauces. It might be basic, with just 7 pantry ingredients, but this 'pasta sciue sciue' or 'pasta in a hurry' is extremely delicious if you use the best quality ingredients you can find. Perfect for summer, or any evening when you’re short on time!
6ouncespastaI like Casarecce, but any short twisted pasta that the sauce clings to easily is good, such as conchiglie (shells), fusilli (twirls) or even penne.
2tablespoonsextra virgin olive oilplus extra for drizzling
Cook the pasta according to the cooking instructions.
6 ounces pasta
Meanwhile, gently heat the olive oil in a deep frying pan with a lid.
2 tablespoons extra virgin olive oil
Add the oregano, and chilli flakes to the pan and let cook until the oil just begins to sizzle.
½ teaspoon dried oregano, 1 pinch chilli flakes
Turn the heat up to high, then add the tomatoes to the pan. Cook for a few minutes with the lid on the pan, shaking from time to time until the tomatoes are juicy and slightly blistered.
12 ounces cherry tomatoes
Add the garlic and balsamic vinegar, most of the basil, and salt and pepper to taste. Cook for a minute or two longer until the garlic is softened (but not burned).
1 tablespoon balsamic vinegar, ½ cup fresh basil, freshly ground salt & black pepper, 2 large cloves garlic
Scoop out a cup of cooking water, then drain the pasta. Add the pasta to the pan and loosen the whole dish with a few splashes of the reserved cooking water.
Ladle the pasta into dishes, then scatter with parmesan and the rest of the basil leaves. Finally, drizzle over a little more olive oil.
½ cup parmesan cheese
Video
Notes
Quality of ingredients: Since there are only a few pantry ingredients in this dish, try to make sure you get the best quality possible e.g. ripe, juicy cherry tomatoes in season, fresh garlic and good quality extra virgin olive oil. When everything is in the pan, including the pasta, add more pasta cooking water until the dish appears rich and silky. You don't want it to be watery, you want the cooking water to cling to the pasta so it's neither too dry nor too watery.Blistering the tomatoes: Blistering the tomatoes cooks them quickly at a high temperature which gives them a slightly charred appearance and intensifies their flavor.Variations: This dish is supposed to be super simple, but feel free to add more veggies such as finely chopped zucchini, eggplant or red pepper. Alternatively, wilt spinach into the sauce at the end. For a richer version, drizzle in a little cream and simmer until thickened slightly.Storage: Kept in an airtight container, leftovers will keep for up to 5 days. To reheat, splash in a little more water before microwaving covered for 2-3 minutes or heating gently on the stove.