A super simple but seriously tasty pasta dish, using just four ingredients. Pasta, grape or cherry tomatoes, dried basil and olive oil. Summer on a plate in fifteen minutes.
Ok so there is salt involved too, but you can forgive me the fib can’t you? I really don’t think salt counts, as it’s actually only used for boiling the pasta. So, four ingredients! You might think this is the most boring plate of pasta ever, however, I ask you to trust me and give it a go. You can have some extras on standby just in case, but I really don’t think you will need them. The only thing that you need to make sure of is the quality of the ingredients. You want the best mini tomatoes you can find (cherry, grape or whatever you prefer – just as long as they are ripe and juicy), and some very good olive oil. It’s a main flavour here guys, it’s not just for sautéing, so invest in the best. You will be able to taste it.
Now, this dish is easy to make. But. Please be mindful of the timings. The trick is to get the timings right so that the tomatoes are at the right stage when the pasta is added to the frying pan. After making this a couple of times you will know exactly how you like it and will be making it off the top of your head.
In our house this is a staple dinner. We have it once a week (ahem, if not more) all through the summer months, and maybe even in spring and autumn since grape or cherry tomatoes are widely available then too. It’s so quick and easy, and it’s one of the Mister’s favourites, so why not?
In the notes I’ve included some extras you can add if you want to jazz things up a bit. But they are not necessary. Really.