20 minutes and 5 ingredients are all you need to make this sweet, juicy, glossy, summery pasta. We're pretty sure you'll be making this at least once a week all summer long.
4 tbsp olive oil, divided
1 shallot, thinly diced
2 cloves garlic, smashed
540g cherry tomatoes
1 tsp salt
350g pasta (we used casarecce)
10 leaves basil
Vegan parmesan, to serve (optional)
Heat 2 tbsp olive oil in a large pan over medium heat. Add the thinly diced shallot and sauté for 5-6 minutes, until translucent. Add the smashed garlic cloves and sauté for another 5 minutes, until the garlic is golden.
Slice half the cherry tomatoes in half and leave the rest whole. Add them all to the pan, along with the salt. Stir to combine, then let cook for 10 minutes with a lid on the pan. After 10 minutes, the tomatoes should be soft and jammy.
Use a spoon to press down on any tomatoes that haven’t burst so they release their juice. Cook the sauce for another 4-5 minutes, uncovered, so it thickens and reduces. Remove and discard the garlic cloves.
In the meantime, cook your pasta in a pot of boiling salted water. Save 100ml of cooking water before draining the pasta. Drain the pasta and add it to the sauce, along with cooking water, 2 tbsp olive oil and basil. Stir the pasta into the sauce over medium heat for 2-3 minutes, until all the pasta is coated and glossy. Taste for seasoning and adjust to taste.
Serve topped with vegan parmesan (if using) and a drizzle of olive oil.