Casarecce with Cherry Tomatoes, Garlic & Basil
This simple sauce starts with whole cherry tomatoes, garlic and olive oil. A little hot water helps steam and soften the tomatoes before they are smashed and reduced into a fresh sauce that clings beautifully to casarecce.
Directions
1. Prepare the Tomatoes
Rinse the cherry tomatoes and leave them whole. While cherry tomatoes are often cut in half before cooking, starting them whole allows them to soften and blister while retaining their juices.
2. Start the Water and Heat the Pan
Bring a large pot of generously salted water to a boil. Meanwhile, heat a large saucepan or sauté pan over medium heat.
3. Sauté the Garlic
Add the olive oil and thinly sliced garlic to the saucepan. Sauté gently until the garlic becomes translucent and fragrant. Do not allow the garlic to brown.
4. Add the Tomatoes and Hot Water
Add the whole cherry tomatoes and a good pinch of salt. Sauté briefly, then add 2 ladles of hot water from the pasta pot. At this stage the pasta is not cooking yet, so this is simply hot water rather than starchy pasta water.
5. Cover and Steam
Cover the pan and cook for about 5 minutes. The added hot water creates steam inside the covered pan, helping the whole tomatoes soften and blister without drying out. When the lid is removed, the tomatoes should be blistered and very soft.
6. Smash and Reduce the Tomatoes
Remove the lid and use a spatula to smash the softened tomatoes so none remain whole. Continue cooking uncovered, smashing any larger pieces and allowing the liquid to reduce until a loose tomato sauce develops.
7. Cook the Casarecce
Add the casarecce to the boiling salted water and cook until al dente. Before draining, reserve some of the now-starchy pasta cooking water.
8. Finish the Pasta in the Sauce
Drain the casarecce and add it directly to the tomato sauce. Toss thoroughly over the heat and allow the pasta to absorb some of the sauce. Add a splash of the reserved starchy pasta water if needed to loosen the sauce and help it coat the casarecce.
9. Add the Basil
Add the chopped fresh basil and toss again until evenly distributed throughout the pasta.
10. Serve
Plate the casarecce and finish with freshly grated Parmigiano Reggiano.
Notes
The 2 ladles added to the tomatoes early in the recipe are simply hot water from the pasta pot because the pasta has not started cooking yet. This water helps create steam under the lid. Later, after the pasta has cooked, reserved starchy pasta water can be used to adjust the finished sauce.
Paul's Tips
Leave the cherry tomatoes whole when they go into the pan. Covering them with a little hot water lets them steam, blister and soften while keeping their juices inside. Once they are very soft, they smash easily into the sauce.