Blistered Tomato
Pasta
Ingredients
  • 1 pound pasta (I like mezzi rigatoni for this dish)
  • 2 pints grape or cherry tomatoes
  • 4–6 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ cup heavy cream
  • Fresh basil
  • Salt and pepper, to taste
  • Reserved pasta water
  • Freshly grated Parmesan cheese (optional)
HOW 
to
  • Bring a large pot of salted water to a boil.
  • Heat olive oil in a large skillet and add the tomatoes. Cook until blistered and softened.
  • Gently smash the tomatoes with the back of a spoon.
  • Add the garlic and cook for another minute or two.
  • Stir in the cream and season with salt and pepper.
  • Cook the pasta for about one minute less than al dente, reserving some of the pasta water before draining.
  • Add the pasta directly to the skillet, along with a splash of the reserved pasta water, and allow everything to cook together for another minute.
  • Remove from the heat, top with basil (and Parmesan, if desired), and serve.
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