We all have a 'go-to' dish when we can't/don't want to think about dinner. My Cherry Tomato Pasta comes from Donna Hay Off the Shelf... which in itself is a great 'go-to' cookbook when you can't/don't want to think about dinner.
400g rigatoni or penne
60g butter
2 gloves garlic, sliced
350g cherry tomatoes
Handful of basil
Balsamic vinegar
Cook pasta till al dente, then drain.
Melt butter in fry pan over medium heat. Add garlic and cherry tomatoes and cook, stirring, for 8 minutes or until tomatoes are soft and golden. Add a handful of chopped basil and toss through the hot pasta. Sprinkle with balsamic vinegar, pepper, sea salt and grated Parmesan.
See! Easy peasy, no brain required... and it's sooo yummy.
Variation 1: I'm not always in the mood for balsamic vinegar, so I'll just add extra butter. If you chop the tomatoes in two at the end of their cooking, and add the butter, you'll get a nice little sauce to toss with your pasta. Add Parmesan and sea salt on top and yum!
Variation 2: You can use larger tomatoes in this dish as well... just chop them into large chunks to start, and follow recipe as you wish.
The other thing nice thing about this dish is that you can just wing it for one person or five. Get a feel for your ingredients and give it a go!
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