A few weeks ago, I purchased a pound of cocktail tomatoes at the College of San Mateo Farmers’ Market. When I got home, I immediately cut up some to put in a salad. Lucky for me, the vendor saw a photo of my creation, reached out and offered to send over more of their gorgeous produce. Of course I said yes!
Shortly after, a brimming box of assorted tomatoes and mini cucumbers arrived on my porch. Needless to say, I’ve been enjoying the gift ever since. In fact, it was the inspiration for this garlicky tomato pasta dish.
If you’re in search of a quick and comforting meal, look no further. Garlicky tomato pasta calls for a short list of ingredients and comes together in minutes. And it’s delicious!
Recipe adapted from Bon Appétit.
- 8 ounces campanelle or other short pasta
- 4 tablespoons unsalted butter, divided
- 3 garlic cloves, smashed
- 2½ cups red and yellow cherry or grape tomatoes
- sea salt, to taste
- ½ cup grated Parmigiano-Reggiano cheese, plus more for serving
- dried chili flakes
- garlic panko bread crumbs (for topping, optional, see notes)
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving ½ cup cooking liquid, and transfer to a large bowl.
- In the same pot used to cook the pasta, melt 1 tablespoon butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, season with salt and cook until softened, about 3 minutes.
- Add reserved cooking liquid and remaining 3 tablespoons butter and stir vigorously until combined.
- Add cooked pasta and Parmigiano-Reggiano cheese and stir gently to combine. Season with additional salt and chili flakes to taste. Top with additional Parmigiano-Reggiano cheese and garlic panko bread crumbs, if using.
