Burst Tomato Pasta
This easy, silky burst tomato spaghetti is ready in 30 minutes with fresh summer tomatoes and a few pantry staples.
Ingredients
- 1/2 pound spaghetti
- 1 Tablespoon olive oil
- 1 pint cherry tomatoes (about 2 heaping cups)
- 1 large shallot, sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (we used a Chardonnay)
- 1/2 packed cup fresh basil, sliced, plus extra for garnish
- 1/2 of a large lemon
- Salt and pepper to taste
Directions
- 1
Cook pasta in a large pot of very salty water until al dente.
- 2
While the pasta cooks, heat olive oil in a large, heavy skillet (we like cast iron) over medium-high heat.
- 3
When oil shimmers, add cherry tomatoes and cook, stirring only once or twice, for 3-4 minutes until skins have blistered and begun to burst. Note: Tomatoes can pop and splatter as they cook: keep an eye on them and use a splatter screen if you like!
- 4
Add shallot and garlic to the skillet and give everything a good stir. Cook until the shallots have softened, about 1 minute. Note: The pan will be hot at this point, so the shallots will cook pretty quickly: make sure you have the rest of your ingredients ready to go!
- 5
When shallots have softened, add a pinch of salt and the white wine. Bring to a simmer and cook until wine has reduced by not quite half.
- 6
Reserve ½ cup of pasta water, then drain spaghetti and add the cooked pasta to the skillet with your tomato mixture. Use tongs to toss the pasta with the sauce until it’s evenly coated.
- 7
Add reserved pasta water a Tablespoon or two at a time, using tongs to toss in between each addition. You won’t need the full amount of reserved pasta water!
- 8
Add basil and a squeeze of lemon juice and toss to combine. Taste and add salt and pepper if needed.
- 9
Remove from heat. Garnish with more basil and a few turns of cracked black pepper. Serve immediately!