Cherry Tomato Pasta

Even though we’re all supposed to stay home during the COVID crisis, a quick drive out to the country seemed feasible when the sun first came out. I found a responsible farm not far from home that was selling their produce, plants and flowers. I picked up some flowers to freshen up the dining room table and also a small carton of fresh cherry tomatoes. Nothing can beat the self-isolation blahs better than a fresh meal! This one is so simple, even the “non” cook in the family can handle it and give the daily chef a break. (This recipe is for 2 people, so double it for a family)


1lb cherry tomatoes
Linguine or Fettucine pasta noodles
1/3 cup olive oil
1 tbsp minced garlic
1 tbsp chopped fresh basil (or 1/2 tbsn dried)
1/3 cup fresh grated parmesan
1 tbs red wine vinegar.


Cook pasta to al dente as recommended (8-10 min boil), and strain.
While pasta is boiling, pour olive oil into 10″ tall-sided skillet. Add garlic and warm up.
Add tomatoes and mix. Leave simmering until the tomatoes break up and the juices form a sauce.
Add red wine vinegar and mix.
Add pasta when ready and mix. Add 80% of the basil and mix.
Plate and add more tomatoes to each dish ontop. Add remaining basil on top. Grate parmesan atop and serve with crusty Italian bread and good olive oil/balsamic.

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

Leave a Comment