End of Summer Cherry Tomato Pasta
Cherry tomatoes and olives simmered together to create sauce that is the perfect way to segway from summer to fall. The shallots caramelize and the tomatoes cook down for sweet and jammy sauce. The addition of olives gives it a salty and briny note. Finish it off with the last of your fresh basil and get excited for the chillier days to come.
There is something about the sun shining that just makes everything feel a bit better. With many of us being quarantined for so long, the option of “outside” now o
End of Summer Pasta
ingredients
1 lb spaghetti
1/4 cup olive oil
1/2 tbsp shallot, chopped
2 cup cherry tomatoes
1 tsp kosher salt
1 tsp pepper
pinch of sugar
1 cup olives, pitted, they can be a mixed variety. I love to use greek olives such as kalamata, and gaeta.
1/4 cup fresh basil, roughly chopped
instructions
Fill a large pot of water and bring it to a boil. Cook pasta according to the package directions. Make sure to add at least a tablespoon of kosher salt to the water. Reserve 2-3 tbsps of pasta water BEFORE draining your pasta.
Meanwhile in medium saute pan, heat the olive oil over a medium high flame. Once the olive oil is fragrant add the shallots to the pan. Cooking for about 2 minutes, just enough for the shallots to become translucent.
Add the cherry tomatoes and turn the heat to medium. Cook until the start to burst and release their juices, about 6-8 minutes. Season with salt, pepper, and a pinch of sugar. Stir gently periodically.
Add in your olives, and about 2 tbsps of pasta water. Simmer together another 4 minutes.
Add your pasta into the saute pan, tossing gently to coat.
Transfer to plates and top with chopped fresh basil, and serve.
RECIPE NOTES: You can also add some parmesan cheese when serving, or red pepper flakes if you like the heat!