By Carla Vigos
Laguna Woods Globe cooking columnist
It’s the peak of tomato season, and if you have a friend who brings you homegrown tomatoes, lucky you.
Otherwise, there are very good tomatoes in the stores right now and, of course, farmers markets have an abundance.
This is a vegetarian recipe that calls for cherry tomatoes that are baked to enhance the flavor. It is a light summer meal and quite delicious.
For questions or comments, email cjvigos@yahoo.com.
Pasta with cherry tomatoes
INGREDIENTS
1 1/2 pounds cherry tomatoes
1/2 cup olive oil, plus more
1/2 cup plain breadcrumbs
1 teaspoon kosher salt
1/4 teaspoon pepper
1 pound spaghetti
10 large garlic cloves, sliced
2 tablespoons Italian parsley, chopped
1 cup fresh basil leaves, shredded
1/2 cup or more of grated Romano or Parmesan cheese
Optional 1/2 cup ricotta cheese
DIRECTIONS
Slice the cherry tomatoes in half, and in a large bowl, add 3 tablespoons of olive oil, breadcrumbs, salt and pepper and toss tomatoes well.
Place tomatoes in a single layer onto a parchment- or Silpat-lined baking sheet and bake at 350 degrees until the tomatoes are slightly caramelized, about 25 minutes.
Meanwhile, cook pasta in heavily salted water until al dente.
While the pasta is cooking, pour the remaining olive oil into a large skillet over medium heat and cook garlic until sizzling and lightly colored.
As the pasta is cooking, take 2 cups of pasta water and pour into the skillet with the garlic, lower the heat and let it cook down by half. Stir in the parsley and simmer.
When the tomatoes are done, remove from the oven.
Drain the cooked pasta, saving about 1 cup of pasta water, and put the water aside. Add the pasta into the skillet and toss with the garlic parsley sauce. Now add the tomatoes on top of the pasta, then the basil shreds, and toss.
Turn off the heat and sprinkle the grated cheese and, if desired, the ricotta into the pasta to make it creamy. Taste it, and if it seems dry, add pasta water and olive oil.
For serving, put more grated cheese on top.
Pasta water is valuable so never empty all of it into the drain. Save at least a cup while draining the pasta to use if needed when making pasta as this emulsifies the sauce.