I try to eat seasonally, I really do. And then sometimes, in the middle of Fall I make cappellini with blistered tomatoes, the thinnest slices of garlic, copious amounts of Extra Virgin Olive Oil and handfuls of basil chiffonade. Because I can’t stop myself. The train is moving and before I know it I’m winding pasta around my fork and grinning. What’s a girl to do, the heart wants what the heart wants!!! This recipe is breezy my friends, although you may accidentally set off the smoke detector while blistering the tomatoes if you’re anything like me. That aside, it’s a throw together that tastes far more complex than the work that goes into it, which is always a huge bonus. Hope you love! xx- Sarah
- 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)
- 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.