tomato pasta

INGREDIENTS (FOR TWO)

  • One container of cherry tomatoes (you want at least 24) 

  • A ¼ cup of olive oil 

  • 3-4 cloves of garlic, crushed

  • 1 tsp Red pepper flakes 

  • 1tsp Dried oregano, 1tsp thyme, and salt (to taste) 

  • One box of spaghetti (I’m partial to barilla) 

  • Grated parmesan (optional if you’re boring)

DIRECTIONS

1) Bring a pot of water to a boil over high heat. Add salt to the water, and add about ⅔ of a standard box of pasta. 

2) In a cold frying pan, put the crushed garlic and red pepper flakes in cold oil and set over medium heat. It’s important to start the garlic in a cold pan- if you toss cold garlic into hot oil it will burn almost immediately. Let this infuse until the garlic begins to brown and pop in the oil. 

3) Add in the tomatoes and herbs. Let the tomatoes fry for about a minute, and then turn on the heat. As soon as the tomatoes are soft enough, squish them with the back of a spoon. Stir together, and let cook until a sauce forms, about 8 minutes. 

4) Once the pasta is cooked to taste, add to the sauce. Stir together and let cook for another 2-3 minutes over low to let the flavors infuse. Spoon into bowls, top with grated parmesan, and enjoy. 

Sloane Goldberg is a sophomore in Columbia College studying Neuroscience & Behavior and Linguistics. In her free time you can find her eating chocolate croissants in Blue Bottle, baking a cake in her dorm kitchen, or telling everyone that she’s from Seattle.