Less than twenty minutes from start to finish! Seriously. This recipe is one that will make your tastebuds sing and your stomach very happy. Every time I make it I think, "gee, I need to eat this more it's so fast and delicious!". Enjoy~
This recipe is easily doubled!
Notes:
DOUBLE TOMATO PASTA
Ingredients: 1/2 pound long pasta, 2 tbsp. olive oil, 1 1/2 cups halved cherry tomatoes, 1/2 cup sun-dried tomatoes, 2 tsp. minced garlic, 1/3 tsp. sea salt, 1/2 tsp. pepper, 1 tsp. ground oregano, 1/4 cup shaved Pecorino cheese, fresh basil
Serves 2.
1. Heat olive oil in a skillet pan over medium heat. Toss cherry tomato halves with sea salt, pepper, and oregano. Add to skillet. Cook while they soften and release juices, stirring regularly.
2. While tomatoes cook, bring a large pot of water to boil, salt it well. Tip in pasta.
3. Add the sun-dried tomatoes and garlic to the cherry tomatoes turn down to medium-low. Cook while “squishing” down with a fork.
4. Drain pasta water when al dente, reserving 1/4 cup pasta water. Add pasta directly to skillet, toss to coat, adding a splash of pasta water if necessary.
5. "Rain" over fresh basil and Pecorino cheese. Serve immediately.