Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 4 cloves garlic
  • thinly sliced
  • chopped or grated
  • 2 pints cherry tomatoes (red and yellow)
  • halved
  • 1 teaspoon (1/3 palmful) dried oregano
  • 1 teaspoon (1/3 palmful) red pepper flakes
  • A handful of basil leaves
  • torn
  • Salt
  • 1 pound cavatappi or other short-cut pasta
  • Grated Pecorino Romano or Parmigiano-Reggiano cheese
  • Fruity EVOO – Extra Virgin Olive Oil
  • for drizzling

Instruction

  • Bring a large pot of water to a boil for the pasta
  • Heat a skillet with a lid over medium-high heat with olive oil, 3 turns of the pan
  • Add garlic and swirl; then add cherry tomatoes and season with oregano and red pepper flakes
  • Stir in basil to wilt and season with salt
  • Cover and cook 15 minutes to break down tomatoes, giving the pot a shake now and then
  • Salt pasta water and cook pasta to al dente
  • Add half a mug of salty water to the sauce before draining pasta then add pasta to the sauce along with a couple of handfuls of cheese and a fat drizzle of EVOO
  • Pass extra cheese at table and serve with Rach’s Iceberg Antipasto Salad
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