Vermicular | Pan-Roasted Cherry Tomato Pasta

Pan-Roasted Cherry Tomato Pasta

Tailored for: Vermicular Frying Pan 26cm
Oven-Safe Skillet 26cm
Cooking Time
10 min

6 oz (160 g) spaghetti
2 qt water
1 tablespoon (20 g) kosher salt

2 tablespoons olive oil
1 clove garlic, crushed
12 cherry tomatoes, halved

Oregano or basil

  1. Boil water in a large pot and add 1 tablespoon of salt. Cook pasta for 1 minute less than the suggested cooking time. Reserve ½ cup (100 ml) of pasta water.

  2. Heat olive oil and crushed garlic in the pan over low heat for 3 minutes to infuse the oil with the fragrance of garlic. Remove the garlic and set aside.

  3. Add tomatoes, sliced side down, and cook until tender for about 5 minutes. Turn the tomatoes over and add the garlic back in. Add half of the oregano and sauté for another minute, gently crushing the tomatoes. Pour in pasta water from Step 1 to the pan and turn off the heat once the sauce comes to a boil.

  4. Once pasta is finished cooking, drain with a colander. Turn the heat back on to medium-high heat and when the ingredients in the pan start to simmer, add the pasta and cook for about 1 minute until most of the liquid has evaporated. Turn off the heat and transfer to a plate. Sprinkle the remaining oregano, drizzle some olive oil and serve.

  • Cooking the pasta together with the sauce for 1 minute adds depth and richness. Be sure to cook pasta for 1 minute less than the suggested cooking time to accommodate for this extra time.

  • Make sure to cook the tomatoes low and slow to concentrate the tomatoes’ natural sweetness.

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