Tag Archives: Cherry Tomatoes

Pasta with Cherry Tomatoes and Colatura di Alici

Pasta with Cherry Tomatoes and Colatura di Alici

This is a quick sauce and should be ready in about the time it takes to make the pasta. Don’t overcook it and keep the fresh taste of the tomatoes. Simple ingredients and yet the result is a complex flavor. Colatura di Alici is an Italian fish sauce similar to the ancient Roman and Greek garum.

(you can buy colatura di alici on-line)

Pasta with Cherry Tomatoes and Colatura di AliciPasta with Cherry Tomatoes and Colatura di Alici

Put a pot of salted water on the stove to cook the pasta.
Lightly toast the breadcrumbs in oil a pan and set aside.
Add more oil to the pan and cook the anchovies until they dissolve. Add the garlic and cook until very lightly golden. Add the chilli and cook briefly. Then add cherry tomatoes and capers.Pasta with Cherry Tomatoes and Colatura di Alici
When the pasta is almost done move it from the pot to the pan, adding a bit of  the pasta water to the sauce. Mix the pasta with the sauce adding water from the pot as necessary.Pasta with Cherry Tomatoes and Colatura di Alici
When almost done, add the colatura di alici, breadcrumbs, and chopped parsley and blend. Taste for seasoning.  Anchovies and colature di alici can be salty and you may not need any more salt. No cheese on this one.Pasta with Cherry Tomatoes and Colatura di Alici

 

If you have lots of cherry or grape tomatoes to cut in half, here’s a simple and quick way to do it instead of cutting them one at a time.

(sorry about the siren in the background – we live in New York City and didn’t notice)


 Click here for updated GALLERY II

Writing Site  and  Yelp

Pasta with Anchovies and Cherry Tomatoes

Pasta with Anchovies and Cherry Tomatoes

cherry-tom-sauce

This is a quick one so start by putting about 4 quarts of water with 2 tablespoons of salt up to boil.

pasta-with-anchovies-and-cherry-tomatoes

Heat the oil and add garlic. Simmer on low heat until very lightly browned. Add the dried red peppers* and anchovies. Stir until the anchovies are dissolved. Add the cherry tomatoes and salt and black pepper.

Simmer until the tomatoes release their juices and soften. It should be ready when pasta is done. Add some of the pasta water to adjust the consistency of the sauce.


dried-pep-2

*If you don’t have dried red peppers and don’t have time to make them, use some standard red pepper flakes.


Click here for updated GALLERY II