Cappellini with Blistered Tomatoes

 

Ingredients

• 1/2 of a 16 oz box of Cappellini
• 2 pints Cherry tomatoes
• 1/2 cup of basil chiffonade (trim off stems, roll leaves, slice thinly to produce)
• Extra Virgin Olive Oil
• 1 large garlic clove
• Maldon Salt
• fresh cracked black pepper
• red pepper flakes (optional)
• parmesan cheese (optional)

Instructions

• Bring a large, salted pot of water to a boil.
• While water is coming to a boil, place 2 tablespoons of Extra Virgin Olive oil into a cast iron pan and bring to high heat. Add tomatoes and cook until blistered (approximately 4 minutes). Stir very gently and continue to cook/blister.
• Add cappellini to boiling water and cook until al dente.
• Drain pasta, rinse, and then place in serving bowl (or return to pot). Toss pasta with olive oil (don't skimp, it's a heart healthy fat and such a key part of this dish!!!)
• Add blistered tomatoes, basil and lots of fresh cracked pepper and Maldon salt to pasta. Slice garlic as thinly as you can manage and add to pasta. Add a bit more olive oil!
• Toss gently, serve with parmesan cheese/red pepper flakes.
• Enjoy!