Cherry Tomato Pasta

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This blistered cherry tomato pasta is salty, sweet, and a little bit tangy from pops of cherry tomatoes, pecorino romano cheese, and fresh basil.

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Step 1: Slice half of the cherry tomatoes in half and leave the rest intact (whole).

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!

Get the full recipe, tips, and tricks at the link below!

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