This is a quick and simple dish to put together, and is delicious eaten just on it's own with a few basil leaves and some grated parmesan. However it's also really lovely when served topped with pan-fried or griddled chicken breast or with juicy king prawns.
I love the taste of tomatoes and the cherry tomato flavour really intensifies when they are sautéed. The addition of garlic, a splash of white wine and a few basil leaves is all you need to complement that wonderful flavour.
I like to serve this on a warm summer evening, as it's fresh and vibrant. If the weather is cooler, then I prefer my cherry tomato and marjoram linguine, which uses tinned cherry tomatoes instead of fresh and has a richer sauce.
Serves 4
400g cherry tomatoes
Small red onion
2 cloves of garlic
1 tablespoons of chilli oil OR dried chilli flakes (optional)
1 tablespoon of olive oil
100ml dry white wine
Handful of basil leaves
300g spaghetti (or linguine)
Parmesan to serve
- Peel and finely dice the red onion.
- Heat the oil in a lidded sauté pan, over a low to medium heat.
- Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
- Add the crushed garlic (and chilli flakes if using) to the pan and stir for 1-2 minutes, being careful not to let the garlic burn.
- Add the cherry tomatoes to the pan, stir and then cover with a lid.
- Cook the pasta according to the packet instructions.
- 4-5 minutes after adding the tomatoes to the pan, remove the lid and press them down with the back of a wooden spoon. Return the lid.
- Repeat step 6 after another 4-5 minutes.
- Pour in the white wine and season well with salt and black pepper. Return the lid and leave to simmer for a few minutes until the wine has reduced a little.
- Tear up the basil leaves and add to the sauce. Stir to combine.
- Once the pasta is cooked, use tongs to lift the pasta from the cooking liquid and add it directly to the sauce. Stir/use the tongs to combine.
- Serve with extra basil and parmesan.
