Spicy & Saucy Cherry Tomato Pasta
By @kellysalwayscooking
Adapted from Alexa Weibel/NYT Cooking
Ingredients:
Instructions:
Bring a large pot of water to a boil.
In a large deep skillet, heat two tablespoons of olive oil over medium-high heat. Add the capers to the skillet and cook, stirring frequently, until they get crispy, 3-4 minutes. Transfer the capers to a paper-towel lined plate and set aside.
Add the tomato paste to the skillet and cook over medium heat, stirring frequently, until tomato paste darkens in color and deepens in flavor, about two minutes. Some parts may become very dark, and that’s ok. Add the remaining two tablespoons of olive oil, garlic, and pepper flakes, and cook, stirring frequently, until garlic is softened and fragrant, about two minutes.
Salt the boiling water, add pasta, stir, return to a boil, and cook pasta for 3 1/2 minutes, or until al dente. Reserve 2/3 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper, and cook over medium-high, stirring, 5 minutes. Add the reserved pasta cooking water and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
Add the pasta to the skillet and stir vigorously to combine. Stir in the basil and season to taste with salt and pepper.
Divide among plates, top with capers, whole basil leaves, and dollops of ricotta and serve immediately.
Adapted from Alexa Weibel/NYT Cooking
Ingredients:
- salt and pepper
- 4 tablespoons extra virgin olive oil
- 3 tablespoons salt-packed capers, soaked in warm water for 15 minutes, drained, patted dry
- 3 tablespoons double-concentrated tomato paste (the type in a tube)
- 3 garlic cloves, thinly sliced
- 1-2 teaspoons crushed red pepper flakes or aleppo pepper flakes
- 1 lb fresh conchiglie pasta
- 1 1/2 lbs cherry tomatoes (Sugar Bomb tomatoes work great here!), halved
- 1/2 cup packed thinly sliced fresh basil, plus small whole leaves for garnish
- fresh ricotta for serving
Instructions:
Bring a large pot of water to a boil.
In a large deep skillet, heat two tablespoons of olive oil over medium-high heat. Add the capers to the skillet and cook, stirring frequently, until they get crispy, 3-4 minutes. Transfer the capers to a paper-towel lined plate and set aside.
Add the tomato paste to the skillet and cook over medium heat, stirring frequently, until tomato paste darkens in color and deepens in flavor, about two minutes. Some parts may become very dark, and that’s ok. Add the remaining two tablespoons of olive oil, garlic, and pepper flakes, and cook, stirring frequently, until garlic is softened and fragrant, about two minutes.
Salt the boiling water, add pasta, stir, return to a boil, and cook pasta for 3 1/2 minutes, or until al dente. Reserve 2/3 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper, and cook over medium-high, stirring, 5 minutes. Add the reserved pasta cooking water and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
Add the pasta to the skillet and stir vigorously to combine. Stir in the basil and season to taste with salt and pepper.
Divide among plates, top with capers, whole basil leaves, and dollops of ricotta and serve immediately.