Recipe Date:
August 22nd, 2018
Difficulty:
Easy
Serving Size:
4
Cook Time:
00:30
Measurements:
Imperial (US)
Spaghetti with Cherry Tomato Sauce Recipe
Ingredients
2 pints fresh cherry tomatos
1/4 cup Extra Virgin Olive Oil or Grapeseed Oil
salt and pepper to taste
1 tsp chili flakes
3 cloves garlic, thinly sliced or grated
3 tbsps capers, drained
1/2 cup dry white wine (like Pinot Grigio
or Pinot Bianco
)
handful of flat leaf parsley
basil leaves, torn
1 lb spaghetti
grated Pecorino cheese
Directions
Heat a pot of salted water to boil for the pasta.
Halve the cherry tomatoes.
Heat 1/4 cup olive or grapeseed oil in a large skillet over medium to medium-high heat. Add the chili flakes, garlic, and capers and swirl around for 2-3 minutes; add the 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.
From Rachel Ray recipes.
