Cherry Tomato Pasta
This blistered cherry tomato pasta is salty, sweet, and a little bit tangy from pops of cherry tomatoes, pecorino romano cheese, and fresh basil.
Step 1: Slice half of the cherry tomatoes in half and leave the rest intact (whole).
How to Make It:
Step 2. Saute red pepper flakes and garlic in olive oil until aromatic.
Step 3. Simmer the tomatoes: Add the cherry tomatoes and let them simmer until they begin to pop and blister, about 8 to 10 minutes.
Step 4. Cook your pasta until just before it is al dente (it should still have a bite!), then toss with the cherry tomato sauce, basil, cheese, and pasta water until it's nice and saucy. Enjoy!
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