Fresh Grape Tomato Pasta, fast easy and full of flavor. Cherry or Grape Tomatoes sautéed with garlic, olive oil and spices. Tossed with Orecchiette Pasta makes this the perfect Pasta Recipe.
Fresh Grape Tomato Pasta
I was lucky enough to try this Fresh Grape Tomato Pasta for the first time last Saturday amongst friends. And even luckier because I didn’t have to cook!
If there are two things that I have learned to absolutely love since coming to Italy, they are, fresh tomatoes and arugula amongst other things I might add.
In my opinion the only good thing about summer are tomatoes! I am so sick of the heat and sweating and not sleeping at night that I can’t stand it,
and I don’t think my family can stand me much longer! I am needless to say quite miserable.
When our amazing home chef friend comes over and offers to cook, I can never say no and I always take notes.
This Pasta dish I made with fresh grape tomatoes but you could always use cherry tomatoes if you prefer and it is so good served with Orecchiette pasta, if you want to make it even better make it with fresh pasta!
And to give this delicious Pasta Dish the kick it needs serve it over a bed of Arugula and sprinkle with freshly grated Pecorino or Parmesan. Buon Appetito!
If you are looking for more delicious Fresh Tomato Recipes take a look at these Easy Italian Recipes with Fresh Tomatoes.
- 1/4 cup olive oil
- 1-2 cloves of garlic (chopped fine)
- 40 grape or cherry tomatoes (sliced in half)
- 1/2 teaspoon oregano
- 1/4 teaspoon salt (more if desired)
- pinch hot pepper flakes if desired
- 1/4 cup chopped fresh Italian parsley
- 10-15 capers
- 3 - 3 1/2 cups cooked pasta
- arugula to taste
- freshly grated parmesan or pecorino cheese as desired
In a large pan, add olive oil, garlic, sliced tomatoes, sprinkle with oregano, salt, hot pepper flakes and parsley, cook on medium until tomatoes have started to brown.
Add capers, cooked pasta and 1/2 ladle of pasta water, cook on medium high for approximately 2 minutes stirring to combine. Do not let water completely disappear, you want a bit of a thick soupy sauce.
Serve on arugula leaves and sprinkle with freshly grated parmesan or pecorino cheese. Enjoy!