RECIPE

Quick Cherry Tomato Sauce and Spaghetti

This quick and light recipe makes use of summer’s tomatoes and will get you in and out of the kitchen in no time!

Ingredients

  • 2 pints fresh cherry tomatoes
  • About 1/4 cup extra virgin olive oil (EVOO)
  • Salt and pepper
  • 1 fresh red chili pepper, Italian cherry or Fresno, seeded and finely chopped, or 1 teaspoon chili flakes
  • 3-4 cloves garlic, thinly sliced or grated
  • 3 tablespoons capers, drained
  • 1/4 cup white vermouth or 1/2 cup dry white wine
  • A handful of flat leaf parsley
  • A few leaves basil, torn
  • 1 pound spaghetti
  • Grated pecorino cheese
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Preparation

Heat a pot of water to boil for the pasta.


Halve the cherry tomatoes.


Heat 1/4 cup EVOO, 4 turns of the pan, in large skillet over medium to medium-high heat. Add the chili pepper, garlic and capers and swirl around for 2-3 minutes; add the vermouth or wine and the tomatoes and season with salt and pepper. Add the herbs and simmer while the pasta cooks, 8-10 minutes.


Cook the pasta in salted, boiling water. Reserve about 1/2 cup of the starchy cooking water and drain the pasta. Add the reserved starchy cooking water and the pasta to the sauce and toss for 1-2 minutes. Top with cheese and serve immediately.

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