Bow-Tie Pasta with Cherry Tomatoes & Fresh Basil
What I love about Italian cooking is that you don’t need much in the kitchen to make a great meal—tomatoes, garlic, olive oil, and fresh herbs. It’s fast and easy and healthy. Add a piece of good bread and you have a meal. This recipe from my friend Ann makes the kind of light pasta you eat in a restaurant and wish you could make at home. Now you can!
- 1 pound uncooked bow-tie pasta
- 11/2 pounds cherry tomatoes
- 1/3 cup chopped fresh basil
- 1/4 cup capers (drained)
- 1/3 cup olive oil
- 1 large garlic clove (minced)
- 15 pitted black olives (sliced)
- 1/2 cup grated Parmesan cheese (see Note Crushed red pepper)
- Coarse salt and ground black pepper
- Cook the pasta according to package directions.
- Meanwhile, slice the tomatoes in half and place them in a large skillet. Add the basil, capers, oil, garlic, and olives. Set aside while the pasta cooks.
- Drain the pasta. Place the tomato mixture over medium-high heat and cook until heated through. Stir in the pasta. Sprinkle on the Parmesan cheese. Add a few shakes of crushed red pepper or pass with the pasta. Season to taste with salt and pepper. Serve immediately.
Serve with Italian or French bread or Garlic Bread (p. 227) with cheese. A Note About Parmesan: If you can find it, for a real treat buy fresh chunks of Parmigiano-Reggiano cheese imported from the Emilia-Romagna region of Italy, then grate it yourself right before using. The flavor is incomparable! Some consider this the “king” of Italian cheeses.