Cherry Tomato Pasta Bowl
|2 pints ofcherry tomatoes|
|Basil; fresh; handful of leaves|
|Thyme; fresh; 2 teaspoons|
|Parsley or other salad herb; 2 teaspoons|
|Garilc; fresh, diced, 2 tablespoons, 6 cloves|
|Capallini pasta; 1/2 box, lb|
|Extra virgin olive oil; 1/2 cup|
|Salt; 2 teaspoons|
|Pepper; 1 teaspoon|
|Red pepper flakes; big pinch|
|Parmesan cheese; 1/2 cup|
Cherry Tomato Pasta Bowl Preparation
Start big pot of water boiling. Add 2 tablespoons of salt and splash of olive oil.
Once boiling, add 1/2 lb of pasta. Stir, should be ready in about 2 minutes.
Add small amount of eevo to large sauté pan (12-14"), bring to medium heat.
Add garlic, thyme, pepper, salt to oil and sauté for 30 secs or so.
Add cherry tomatoes, stir and sauté for 5-6 minutes, till start to be soft, but not falling apart.
Turn off heat and stir in chopped basil, parsley ( so it wilts, but keeps color and flavor)
Drain pasta then put directly into sauté pan with tomatoes.
Carefully toss an mix.
Sprinkle cheese over everything
Serve in bowl.
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