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Don't bother making this unless you have the most delicious, perfectly ripe and juicy tomatoes, as the dish depends almost exclusively on this one ingredient. You must make this with pasta that will catch the delicious juices. Orecchiette seems to do it the best, but farfalle, fusilli, and penne work well, too. Season the tomatoes with a pinch of salt as you chop to coax the juices from them.


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Instructions Checklist
  • In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.

  • Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.

  • Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.