1 - An instant hit. We tried it cold as well, but all the subtlety of flavour disappeared. Having such a flavourful tomato such as Jaune Flamme definitely contributed, so the quality of the ingredient is important.
2 - Simple, light, quick and tasty. A winner.
3 - Upgraded it to Test 3 but with a caveat. It's October, I've used some of the last of the tomatoes, and I can taste the difference. We grew Jaune Flamme which are very sweet, so this is what I made the sauce with all summer. But tomatoes need heat to get their full flavor, and these are late so not very sweet with slightly tougher skins. Key to making this an excellent dish, since it is so simple and really showcases the flavor of the tomato, is to use cherry tomatoes at the height of their season.
4 - I really like the flavor. However, the cherry tomato skins are really distracting and kind of unpleasant. I'm adding a bit about blanching in the pasta water.
1 pound pasta
Salt
30oz cherry tomatoes (at the peak of their season)
½ cup (4oz/112g) olive oil
2 large garlic cloves, finely chopped
½ tsp black pepper
½ tsp salt
1/4 to ½ cup coarsely chopped fresh basil
1 Tbsp parsley, chopped
Freshly grated Parmesan (for serving)
- Blanch the tomatoes (approx 1 minute) in the boiling pasta water before cooking the noodles and allow to cool a little.
- Put in the pasta until al dente; drain and set aside until the sauce is ready.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high.
- While the oil is heating up, remove the skins from the tomatoes.
- To the hot oil add the garlic, and allow to just start to soften; this will be quick!
- Add the tomatoes, pepper, and salt.
- Cook, stirring occasionally, until the juice from the tomatoes thickens and starts to form a sauce, 6–8 minutes.
- Remove the sauce from the heat. Toss in the basil leaves just before serving.
- Place the pasta on a large serving plate and pour the sauce on top to serve, with Parmesan on the side to sprinkle on top.
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