I have to be honest. I’ve been trying to watch my carbs lately. It’s a pattern with me. I get mad at myself so I torture myself by watching my carbs and end up getting mad at myself even more. So, straight up I’ll tell you that I made this recipe for Easy Cherry Tomato Pasta Sauce a while ago. I wish I could say I made it recently but sadly, no. Would I give my left arm for some of this now WITH the pasta underneath it? Probably.
Cherry or grape tomatoes are added to olive oil, garlic and red pepper flake and heated until they open up and become juicy (if they don’t open on their own, use a wooden spoon and get some delight in popping them open against the side of the pan – it’s kind of like popping bubble wrap). Once heated through and the juices flow, remove from the heat and add fresh basil. Literally, that is it. When the title of this recipe says “Easy”, it means it. And not only is this easy to make but it truly is so fresh tasting that my first bite made me think of what fresh restaurant pasta sauce tastes like. The only thing I have to say is that I used A LOT less olive oil that it called for. I used 1/4 cup (as opposed to 1/2 cup) and my sauce was plenty oily. Next time, I’ll use even less. So use your own judgment when it comes to the oil. You want the tomatoes to be the star and trust me, if I stick to this low-carb thing much longer, I’m not too proud to make this sauce and just eat it with a spoon. Seriously.
Heat oil in a large skillet over medium heat. Add garlic and red pepper; cook, stirring constantly, 1 to 2 minutes.
Add tomatoes, salt, and black pepper. Cook, stirring constantly, 5 minutes. (If tomatoes stay whole during cooking, pierce each one with the tip of a knife to release juices; cook 1 or 2 more minutes.)
Remove from heat; stir in basil.
Divide pasta among serving bowls; top with tomato sauce, cheese, pine nuts, and additional black pepper, if desired.
Overall Rating: Love It
Source: Coastal Living magazine