Cook the Book: Salina-Style Spaghettini with Cherry Tomatoes

Name: Cook the Book: Salina-Style Spaghettini with Cherry Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams dozen small ripe cherry tomatoes, cut in half; 5 Tbsps extra virgin olive oil; 118 milliliters heaping and loosely packed fresh mint leaves; 1 plump garlic clove, peeled and minced; 64 grams 1/4 cups (about freshly grated ricotta infornata or ricotta salata; 454 grams dried spaghettini; 1 pinch Pinch or up to 1/4 teaspoon cayenne

You can never have too many side dish recipes, so give Cook the Book: Salina-Style Spaghettini with Cherry Tomatoes It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring a large pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Put the olive oil and cherry tomatoes in a large straight-sided sauté pan.

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Cherry Tomato

Olive Oil

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Frying Pan

Sprinkle with cayenne. Warm over medium heat until the tomatoes begin to give off some of their juice, shaking the pan every so often.

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Tomato

Ground Cayenne Pepper

Juice

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Frying Pan

Meanwhile, generously salt the boiling water in the pot and add the spaghettini. Cook, stirring often, until al dente.

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Spaghettini

Water

Salt

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Pot

Drain the pasta, reserving 1 cup of the pasta cooking water.

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Pasta

Water

Transfer the pasta to the sauté pan, add the garlic, and toss with the tomatoes.

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Tomato

Garlic

Pasta

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Frying Pan

Add 1/3 cup of the reserved pasta water. Toss over medium heat until the water and oil emulsify.

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Water

Cooking Oil

Add more water as necessary, a tablespoon at a time, until you have a nice creamy consistency and all the strands of spaghettini are well coated with sauce. Rip the mint leaves into small pieces and toss with the spaghettini.

Ingredients you will need

Mint