Fresh tomato + Cheese pasta

During the summer, when the tomatoes are in their most delicious form, I try my hardest to incorporate tomatoes in pretty much every meal. This pasta dish is about two portions but it is very easy to manipulate the amount to adjust for however many people you are cooking for.

Ingredients:

• 1/2 a box of your favorite pasta (I like something that has a nice texture and where the sauce gets in the nooks and crannies)

• 3 tbsp of unsalted butter

• 1 pint of fresh cherry tomatoes (you can also use larger tomatoes, just cut them up); cut in half

• 2 cloves of garlic; thinly sliced

• 1/2 tsp of kosher salt

• 1/4 tsp of black pepper

• Pinch of red pepper flakes

• 1/2 cup of grated parmesan cheese

• A few basil leaves; julienned

Bring a pot of water to boil and add in your pasta. Cook al dente (one minute or so under the suggested time).

While your pasta is cooking, using a pan large enough for your sauce and pasta, melt down your 3 tbsp of butter over a medium heat. When the butter is melted, add in your tomatoes. Season them with salt, pepper, and red pepper flakes.

Let them cook down slightly and then add in your garlic.

When your pasta is done cooking, don’t strain it! Use a slotted spoon to remove the pasta from the water and place it directly in the bursting tomato sauce. Don’t toss the pasta water, keep it handy in case you need to loosen the sauce. Turn your heat down to a simmer.

Sprinkle the parm over the pasta and sauce and mix well. Pour in some pasta water, 1 tbsp at a time, to create a creamy and silky sauce. You’ll need to eyeball the pasta water - you are not looking for a ton of extra water in the pasta but you don’t want the cheese to look dried out.

Taste a piece of pasta and adjust any seasoning as needed.

Get your sauce to the right place, cut the heat and top with basil.