Since our tomato plants have started to produce a million (okay, maybe not a million, but close!) tomatoes per day, we’ve been trying to come up with lots of different uses for the little buggers. They’re delicious by the way…and if you’d like some, you’re in luck.

Anyway, last night we made quite the summery (is that a word?) pasta. It was really simple, but also tasty.
Here’s what you’ll need:
– 2 tbsp. butter
– 2 tbsp. olive oil (preferably extra virgin)
– 5 to 6 cloves garlic, minced
– 1 tsp. red pepper flakes
– salt and pepper to taste
– 3/4 to 1 lb. fresh cherry tomatoes cut in half
– 1/2 cup white wine
– splash of lemon juice
– 1/4 cup fresh basil, chopped
– 1 cup (about) reserved pasta water (take it out at the last minute before draining the pasta)
– freshly grated Parmesan cheese

The sauce will take no longer than the pasta will take to cook…so start the water and let it come to a boil before doing anything else. Heat the butter and oil together in a pan over medium-high heat and when it starts to bubble add the garlic, salt, pepper, and red pepper flakes. Let the garlic cook until it starts to turn slightly brown (be careful not to overcook it otherwise it will become bitter). When the garlic starts to turn, add the wine and let it simmer, reducing by half.

Tomatoes Simmering Away

Tomatoes Simmering Away

At this point, the pasta should be at least half way cooked. Add the tomatoes and continue to simmer until the tomatoes start to burst (yum). At the last minute, add the basil and stir together. The pasta should be done by now. Drain the pasta, toss with the sauce and as much of the reserved water as you’d like (depends on the consistency you’re looking for), and you’re done! You can add sausage or shrimp or whatever else you like to this and it would still be just as tasty. (This time, Billy and I tossed in some sausage.)

The Finished Product

The Finished Product

This is a typical “sauceless” pasta, so what you’re looking for is basically a little bit of liquid covering each strand of pasta. There’s n o real science to the whole thing, as long as it tastes good, that’s all that matters. I hope your variation comes out as good as ours did!

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