SAN DIEGO — There is nothing like fresh tomato sauce over pasta and Summer is when my garden is blowing up with tomatoes. Use this recipe whether the tomatoes come from your garden or from the store, the flavors are fresh and bright!
One Pan Pasta Sauce
- 4 - 5 cups Cherry Tomatoes, halved
- 1 cup Fresh Basil, chopped
- ½ Onion, diced
- 4 Garlic cloves, coarse chop
- ½ cup Olive oil
- ½ tsp Red Chile flakes
- ½ can 6 oz. Tomato Paste
- 1tsp Sugar
- healthy splash Balsamic vinegar
- 12 - 16 oz, shaped Pasta
- Kosher Salt for seasoning and pasta water
For toppings:
- Italian Parsley, chopped
- Parmesan Cheese, grated
- Red Chile flakes
- Olive oil
Start the pasta water using a large pot, fill with 4 - 6 quarts of water, and add 2 - 3 tbsp. of salt and bring to a boil. Time the cooking of the pasta to coincide with the pasta sauce being finished, about 10 - 12 minutes.
Heat a large saucepan to medium heat, add 1/4 cup olive oil and onions, and sauté for 4 - 5 minutes. Next, the garlic and red chili flakes go in for about a minute, don't brown the garlic, follow with the tomato paste pressing it into the ingredients in the pan for another couple of minutes.
With 5 minutes to go until the pasta is finished cooking turn the heat to medium-high in the saucepan, add the cherry tomatoes, balsamic vinegar, sugar, and a splash of pasta water. Stir and bring to a boil, reduce heat to a simmer and adjust the thickness of the sauce to your liking using pasta water. Add salt and pepper if needed.
When pasta is finished cooking, drain and add to sauce, toss with basil. Serve family style on a large platter and top with parsley, Parmesan cheese, and red chili flakes and drizzle with olive oil.
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