SPICY AND SAUCY CHERRY TOMATO PASTA
In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes develops deep flavor, while pan-fried capers add crunch and red-pepper flakes provide heat. For smokier undertones, you can use dried ancho chile or chile de árbol, chipotle powder or Aleppo pepper in place of the red-pepper flakes. A dollop of ricotta, freshly grated pecorino or Parmesan, or shaved ricotta salata is not necessary, but takes the dish up a notch.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
- Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
- Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
- While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
- Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
- Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.
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Kabita Chakma
[email protected]This pasta is amazing! I love the spicy and tangy flavor of the sauce. It's definitely a new favorite in our house.
Nepali Kuwait
[email protected]I've made this pasta several times and it's always a hit. It's a great way to use up cherry tomatoes and it's always delicious.
Deeta Pardsi
[email protected]This pasta is a great weeknight meal. It's easy to make and it's always a hit with my family.
Cyphelele Cypher
[email protected]I'm not a big fan of spicy food, but this pasta was still really good. The sauce is flavorful and the tomatoes are cooked perfectly.
Clem
[email protected]This pasta is a great way to use up cherry tomatoes. The sauce is delicious and the pasta is cooked perfectly.
Shahbaz Hameed
[email protected]I love this pasta! It's so easy to make and it's always a hit with my family and friends.
Dania Darwisya
[email protected]This pasta is amazing! The sauce is so flavorful and the tomatoes are perfectly cooked. I will definitely be making this again.
Hector's gaming
[email protected]I made this pasta for my family, and they loved it! Even my picky kids ate it all up. It's definitely a new favorite in our house.
Megan Lopez
[email protected]This pasta is so easy to make, and it's a great way to use up cherry tomatoes. I love the spicy and tangy flavor of the sauce.
Rizwan Baloxh
[email protected]I'm not a huge fan of tomatoes, but this pasta changed my mind. The sauce is so flavorful and rich, and the tomatoes are perfectly cooked. I'll definitely be making this again.
Jeanann Schneider
[email protected]This cherry tomato pasta is a keeper! The flavors are incredible, and it's so easy to make. I added some extra red pepper flakes for a bit of heat, and it was perfect.