The flavor of summer in a bowl almost any time of year. This delicious recipe is easy and quick to make, perfect for those flavorful & wholesome meals you want without taking all night to cook.
The olive oil browned garlic has such a deep aroma that is perfect for anytime of year. The real trick to perfectly browning garlic is to start it in a room temperature pan and slowly bring the heat to achieve a gentle sizzle in the pan. Be sure to add a pinch of salt and stir the garlic to prevent any burning (which doesn't taste very good). As the garlic begins to brown, turn the heat a down a touch and toast it to an aroma that you find pleasant! I really like to take it right to the edge between well toasted and almost burnt; it's there that the flavor becomes truly intense and dynamic.
It's true that fresh tomatoes are best during the summer from your local farmers market. Those will have the most flavor, thinest skin (affects the texture in the finished sauce) and the simple fact that it's great to use in season produce. Cherry tomatoes can also be found at most food markets any time of year, which are fine, but feel free to substitute canned cherry tomatoes when making this recipe in colder months.
Prep Time: 10 minutes
Cook Time: 10-15 minutes
- 1 pack Della Terra Campanelle
- 1-2 tablespoon extra-virgin olive oil
- 2-3 cloves garlic, sliced
- 1 filet of anchovy (optional)
- Pinch of crushed pepper flake
- Pinch of dried oregano
- 1 pint of cherry tomatoes, sliced in half (substitute a 14 oz can of cherry tomatoes if fresh tomatoes are unavailable)
- Kosher salt, to taste
- 1-2 teaspoon of butter
- 4 to 5 leaves of fresh basil, cut or torn
- Freshly grated Parmesan if desired
- In a fry pan, add 1 tablespoon of olive oil and garlic over med-low heat.
- Toast the garlic until very golden brown and aromatic and add the crushed pepper and oregano allow 30 seconds to infuse the oil.
- Add the tomatoes along with a pinch of salt. When the tomatoes begin to soften turn the heat to a low-med and allow to gently simmer and smash the tomatoes with a wooden spoon. Add a splash of pasta water to help form the sauce if the tomatoes are too dry.
- Cook the pasta per package suggestion. Taste to piece to ensure that you are satisfied with the al dente, cook a little more if you prefer.
- When the pasta is cooked add it to the pan with the sauce, add the basil and butter then toss together. Add a splash of the pasta water if needed.
- Garnish with extra basil and a drizzle of olive oil and Parmesan if desired.
- Serve, enjoy and eat well!