Don’t know what to do with all those cherry tomatoes growing in the garden? Here’s a quick and easy dinner recipe!
Here’s what you’ll need:
- About 10oz of Cherry Tomatoes
- About 5oz of Peppers (we used shoshitos)
- 1.5 tbsp of olive oil – separated into 1 tbsp and 0.5 tbsp.
- 1/4 of an onion
- 1 clove of garlic
- 6 oz of penne pasta
- Dried oregano
- Dried red chili flakes
- Milk (we used almond) – 0.5 cups
- 1oz parmasean cheese
- Basil for garnish
This recipe serves 2
To start, pre-heat your broiler. Chop up the peppers and put them on a sprayed baking sheet with the cherry tomatoes. Drizzle over 1 tbsp of olive oil and season with salt and pepper. Put the peppers and tomatoes under the broiler for 6-8 minutes or until the peppers start to char and the tomatoes start to burst.
While the tomatoes and peppers are cooking, boil your pasta per directions on the package. Then in a large frying pan over medium high heat add the remaining 0.5 tbsp of olive oil. Add the onions, dried oregano, and chili flakes. Once the tomatoes and peppers are cooked add them to the pan along with the garlic.
When the pasta is done cooking, save about .25 cups of the pasta water and pour into the pan with the tomatoes and peppers. Add the pasta to the pan. Then add the milk and parmasean cheese. Taste, then season with salt and pepper as needed. Cook for another 3-5 minutes stirring occasionally until the sauce thickens, adding more salt and pepper if you wish.
That’s it! Serve the pasta in your favorite bowls and top with fresh basil.
Enjoy!
