Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. capellini or other pasta
2 tbsp. extra virgin olive oil
3 garlic cloves, minced
14 oz. cherry tomatoes (I used Mutti cherry tomatoes for this recipe)
1 tsp. sugar (if using canned cherry tomatoes)
4 tbsp. butter
1/4 cup Parmigiano Reggiano, finely grated
1/3 cup stracciatella
1/2 cup basil chiffonade
Salt to taste
Basil oil to finish
Bring a large pot of water to a boil.
Meanwhile, add the olive oil to a heavy-bottomed pot over low heat and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the cherry tomatoes and the sugar and salt to taste. Simmer on low heat for 10 minutes. Crush the tomatoes and simmer for another 5 minutes. Use a blender if you want the sauce to be extra smooth.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente.
Strain the pasta and add it to a sauté pan along with the cherry tomato sauce and toss on medium-low heat.
Remove from heat and add the butter and Parmigiano. Toss until combined, then add 3/4 of the basil chiffonade (save the rest to top the pasta with). Toss again.
Plate and top with stracciatella, a drizzle of basil oil (or extra virgin olive oil) and more basil chiffonade.