Since I have been subscribing to CSAs for approximately 15 years, I have a clear understanding of what my vegetable strengths and weaknesses are. The late summer bounty can be both a joy and a challenge and I have found that one of my weaknesses is clearly and surprisingly… cherry tomatoes.
Although delicious, my kids won’t eat them and sometimes my husband and I alone can’t keep up. And it always seems sad to see such carefully tended beauties spoil before we can finish them. So when I saw a recipe in Organic Gardening for Hot Pasta with Cherry Tomatoes, I excitedly ripped it out and waited for the tomatoes to arrive.
Last week I got a pint of cherry tomatoes from each CSA so I got out my frying pan. And I couldn’t find the recipe.
So I decided to try it from memory. As I did, I realized that what I was making was basically a Puttanesca sauce minus the anchovies. For those who don’t know the story, legend has it that Pasta alla Puttanesca was created by Italian “ladies of the evening,” who lured in customers with the aroma.
Colorful past aside, it is an easy and tasty recipe, usually made with canned tomatoes. Here is my version.
Pasta with Cherry Tomato Sauce
- 2 T olive oil
- 2 cloves of garlic, minced
- 1 small (or 1/2 a large) onion, chopped finely
- ¼ – ½ t dried crushed peppers
- 2 pints of cherry tomatoes, halved
- ¼ cup chopped kalamata olives
- 2 T capers, drained
- 8 oz Pasta, cooked
Sautee onion and garlic in olive oil until just soft. Add tomatoes, olives, dried crushed red pepper and capers. Cook until tomatoes soften but still have some body.
Serve over hot pasta.