Bon Appetit magazine has a section on tomatoes in its August issue, and I’m plowing through the recipes. Today’s was this very easy pasta with cherry tomato sauce.
You simply stew the tomatoes in olive oil, some crushed garlic, and red pepper flakes. Squash some but not all of the tomatoes with a wooden spoon. When the sauce begins to form, add al dente pasta, basil leaves, and some grated Parmesan.
It’s ridiculously easy but it tastes really good. The recipe says you can add some sugar to the sauce to reduce the acidity from the tomatoes but my Arkansas tomatoes were very sweet already.
I’m making myself hungry right now which isn’t extremely smart.