I love this recipe. I love this recipe. I. Love. This. Recipe. Why?
- Because I love tomatoes, I love pasta, I love cheese and I love basil.
- Because it’s fresh, delicious and ridiculously simple. (Really. It’s chop, season, simmer and eat – all things I can handle quite nicely, thankyouverymuch.)
- Because it’s one of those dishes you can bust out when you have unexpected company without breaking out in hives over the thought of poisoning your guests.
- And, most importantly, because it’s 300% classier than heating up a paper cup of Easy Mac and eating it in pajamas on your living room floor. I’m nearly 30. I need table food.
Here’s how to make it:
- 16-17 Campari tomatoes
- Extra virgin olive oil
- 4-5 large cloves of garlic, thinly sliced
- 1/3 cup basil, chopped
- 1 dessert spoon of sugar
- Kosher salt
- Freshly ground black pepper
- Pour enough olive oil in a 10″ skillet to cover it by about 1/4 inch.
- Place tomatoes in bowl and cover with boiling water for 1 minute.
- Drain, peel and slice tomatoes in half horizontally.
- Arrange tomatoes in skillet cut sides up.
- Sprinkle with sliced garlic, salt, pepper, sugar and chopped basil.
- Simmer over medium heat for about 30 minutes, or until garlic is translucent and juices have thickened slightly.
- Spoon over pasta and serve with Parmesan cheese and fresh basil.
- Annnnnd shrimp, if you’re feeling naughty.