Sauteed Tomato and Herb Pasta
We prefer cherry tomatoes to grape for sauteing; they break down better, creating a light yet luscious sauce.
- Total Time:
- Servings: 6
Photography: Andrew Purcell
Source: Everyday Food, July/August July/August 2013
- Salt and pepper
- 3/4 pound spaghetti
- 3 tablespoons olive oil
- 2 pints cherry tomatoes
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1/2 cup shaved Parmesan (1 1/2 ounces)
In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
Meanwhile, in a large skillet, combine oil, tomatoes, garlic, and thyme over medium. Cook, stirring occasionally, until tomatoes are soft and skins have burst, 12 to 15 minutes.
Add tomato mixture to pasta; toss to combine and season. Serve warm. Top with Parmesan.