So I know that this recipe is anything but revolutionary, and is probably the sort of thing you make all the time at home without mention, but just in case you don't, here it is. Also, I can't help mentioning it because 1) these tomatoes were just so freakin' gorgeous and 2) it just tasted so good. This little basket of multicolored tiny tomatoes seduced me into thinking that I would turn them into savory little tartlets to show off their jewel-like beauty, with maybe a bean salad on the side. But once I got them home, could I find the time to make a simple pastry? No, of course not. My intentions in the grocery store are always way grander than when I'm actually at home and hungry. We made this pasta for lunch in the time that it took to boil pasta. Poured a little bit of wine, and felt rustically fancy in twenty minutes.
Penne with Fresh Tomato Sauce
1 basket cherry or grape tomatoes
4 cloves garlic
1 small shallot
About 1/4 tsp. red chili flakes
About 1/4 c. olive oil
About 2 Tbsp. chopped basil
salt
About 8 oz. penne (aka half a bag, we used penne because it's what we had. Actually, I had intended to use spaghetti. And then I couldn't help insisting it was spaghetti in the title because I cannot pass up an opportunity for alliteration.)
While the water is boiling for the pasta, finely chop the garlic and shallot, and cut the larger tomatoes into halves or quarters depending on their size. Heat about 3 Tbsp. oil over medium-low and add the shallot when the oil is hot. After about a minute, add the garlic, and then the chili flakes. Cook for a few minutes until softened and fragrant. Add the tomatoes and turn the heat up to medium. Sprinkle with salt. Let simmer while the pasta cooks. I like it nice and saucy myself, but I say it's done whenever the pasta's done. Add the basil to the sauce. Toss in the pasta. Drizzle with the remaining oil. Stir and eat.
