This is a great recipe for using tomatoes from the garden or farmer’s market, but it is also a nice year-round recipe for a fresh twist on a pasta dish. You can have this “from garden to table” in a very short amount of time!
1 box angel hair or spaghetti
- 1-2 pints cherry tomatoes
- 3-5+ garlic cloves, minced
- olive oil or butter
- Parmesan cheese
- Salt & pepper (to taste)
Cook your pasta according to package instructions. Drain and return to the pot.
Saute your garlic and tomatoes. Depending on my mood, sometimes I want an olive oil flavor, and sometimes I prefer butter.
I love garlic and all the health benefits that come with it, so I use a lot!
Sometimes it helps to add the garlic to the pan after the tomatoes start cooking, so that the garlic doesn’t brown too much.
Saute on medium heat until the tomatoes are soft and their skins begin to crack. With my overripe tomatoes, this took about 10 minutes, but it can take up to 15 minutes.
Toss your tomato-garlic mixture with the pasta.
Add salt and pepper to taste, and you can top with Parmesan cheese.