Monday, September 13, 2010
Pasta with Cherry Tomatoes, Fresh Herbs and Parmesan
15-20 cherry tomatoes
1 bunch of basil
2 sprigs oregano
Boil pasta in salted water according to packaged instructions. In the meantime, slice the bigger cherry tomatoes in half and leave the smaller ones whole. Sprinkle them with salt and leave them to drain in a colander. Pick the leaves of basil and oregano and chop.
When the pasta is al dente, reserve some of the pasta water and drain. Transfer the pasta back to the pot and add the herbs, butter and a few cracks of black pepper. Stir gently so as not to break up the pasta. Add some reserved pasta water to keep the pasta moist, but only a little at a time so it doesn't get water-logged. Add the cheese and stir until melted.
Transfer to plates and drizzle with olive oil. Top with more cheese and a few whole leaves of basil and serve.