Pasta with Fresh Tomatoes

I didn't get out of the house this week for many leisure activities considering my work load and a slight battle with a cold.  So, in lieu of a foodie review, I am posting a recipe.

I made this Pasta with fresh grape tomatoes for a few friends who were over to visit.  It was served to rave reviews, but I know it as an old stand by that you can make with any tomato and as much garlic as you can tolerate.

Like all pasta dishes, you start by boiling the water and adding the Pasta once it comes to a rolling boil.  I always salt the water, so the pasta has extra flavor once drained.

The ingredients are simple and must be fresh.  I use a pint of grape tomatoes for half of a pound of pasta. This will over serve two people or stretch to three.  I use double that for four people.
First off, slice the grape tomatoes in half, allowing the juices to flow once heated.

Then the garlic.  I like about three cloves for two people.  You can use less if your a garlic wuss, but generally more is better.  Peel, mince and add to hot olive oil in a deep sided fry pan.

Add a little salt and pepper to the garlic and let it get golden brown.  Don't burn the garlic by going to check on what dastardly deed your children are up to, like me.  Or, you will have to start over like I did, by cleaning out the pan and using new oil and garlic. There is simply no fix for burnt garlic.

Then add the fresh tomatoes.  Let them heat through and the skins will start to burst and the sauce will form from the cooking tomatoes.  I used the back of my spoon to squish them in to submission.  This helps the cooking along.  Lets face it, this is such a quick recipe, its sick!  Unfortunately, I am still more impatient than this recipe is quick. That is just life.

After the tomatoes have cooked a bit.  I add some salt and pepper, and a bit of wine. Any red wine you have on hand will do, if you don't have any leave it out, but it adds a depth of flavor you will come to love and miss if it is not there.

Let the wine cook out and the sauce will start to tighten up.  Lower the heat, and add some pecorino romano cheese and basil.

The sauce is done and should be served over your drained pasta.  This sauce is so flavorful it need not be poured over every blade of pasta.  A nice smattering in the center of your pasta is plenty.  Serve with a wonderful helping of pecorino. 

This is such a quick and yummy recipe, worth throwing in your weekly arsenal. Better yet, serve it for some friends and share the love.