Pasta with Cherry Tomatoes Recipe
Pasta with Cherry Tomatoes Recipe
400g short pasta, eg farfalle or penne
4 tablespoons extra virgin olive oil
2 large cloves garlic, finely chopped
2 tablespoons capers
½ cup pitted Kalamata olives
750g cherry tomatoes, halved
freshly grated parmesan and basil leaves for serving
Bring a large saucepan ofwater to the boil
Add enough salt so it tastes like the sea.
Add the pasta, stir until it comes back to the boil so it doesn’t stick. Boil gently until it is “al dente” or tender to the bite.
Drain and place in a warm serving bowl.
Meanwhile heat a frying pan over moderate heat and add the garlic, capers and olives and fry gently, without browning for 30 seconds.
Add the tomatoes and stir fry for a few minutes until hot and just starting to collapse.
Add this to the hot, drained pasta and mix well.
Serve with plenty of parmesan and basil leaves.
Serves 4.
