SavorySunday: Burst Cherry Tomato Pasta

By Anastazja Kolodziej

For this week, I picked two pints of gorgeous and delicious cherry tomatoes grown in our community plot by a fellow intern,Hadley Baker. You can make the tomatoes in this recipe as structured or saucy as you like — for a saucier dish, keep the tomatoes on the pan for longer. This recipe makes four dinner servings. 

Ingredients:

·  1 lb pasta

·  2 pints halved or quartered cherry tomatoes

·  3 medium garlic cloves, chopped finely

·  1 cup of basil, chopped coarsely, plus more for garnish

·  1/4 cup olive oil

·  Salt, to taste

·  Pepper, to taste

·  Lemon pepper, to taste

·  Shredded parmesan or mozzarella cheese, to serve

Steps:

·  Cook pasta al dente, according to package instructions.

·  Meanwhile, warm olive oil in a pan. Once it’s shimmering, add garlic and cook until fragrant.

·  Add tomatoes, salt, pepper, and lemon pepper and cook until tomatoes burst, stirring occasionally. 

·  Once the tomatoes have reached your desired level of sauciness, add basil. When the basil is incorporated, add pasta to the pan and mix until the sauce covers pasta well. Serve with cheese and top with basil.

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"Savory Sunday" is a weekly summer blog series with seasonal recipes from the garden.

About the Author:

 Anastazja Kolodziej is a rising senior at the University of Maryland, double majoring in multiplatform journalism and the classics (Ancient Greek and Latin). On campus, she serves as an assistant managing editor at The Diamondback.