- Rachael Ray - https://www.rachaelray.com -

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!



Heat a pot of water to boil for the pasta.

Halve the cherry tomatoes.

Heat 1/4 cup EVOO [1], 4 turns of the pan [2], in large skillet [2] 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.