Note: A serrated knife is the best knife for cutting tomatoes. When cutting cherry tomatoes, always cut through the stem end to avoid bruising the tomato. Serves 3-4.
Ingredients
1 pound pappardelle, linguine or spaghetti
1 pint cherry tomatoes, rinsed, stemmed and halved, or 2 vine-ripe tomatoes, rinsed, stemmed and diced
Handful small basil leaves, rinsed and dried or handful large basil leaves, torn
3-4 cloves garlic, peeled and minced
2 tablespoons capers
Pinch red chile flakes
3-4 tablespoons extra-virgin olive oil
Parmesan cheese to taste
Salt and freshly ground pepper
Directions
Bring a large pot of generously salted water to a boil (about a gallon of water and 3 tablespoons of salt for a pound of pasta). Sprinkle in the pasta and stir it several times (this will keep it from sticking). Cover the pot, and uncover it when it comes back to a boil.
Place the cherry tomatoes, basil, garlic, capers, chile flakes, oil, and some salt and pepper in a large mixing bowl. Grate some parmesan cheese into the bowl.
When the pasta is done (cook according to the times suggested on the box), drain and toss well with the other ingredients. Serve family-style and pass additional parmesan at the table.
