(Prepared by Alex Tuller for the August 10, 2006 podcast)
I am very sensitive to acid, so I like the little yellow and orange and green variety of smallish, cherry, grape tomatoes. And they make a terrific tasting sauce and very pretty.
Put large pot of water on to boil.
Thinly slice one big or two little cloves of fresh garlic. Gently Chop up several handfuls of little tomatoes (see picture for my selection into quarters or eighths. You’ll be adding it all, juices, seeds, skins pulp.
Stack about a dozen basil leaves on top of each other and thinly slice in to slivers.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a saucepan over medium heat. Add the garlic and let it cook for about 5 minutes. It should not brown, the point here is that you’ve sliced it thin enough for it to basically dissolve into the sauce.
Add the tomatoes and stir and gently shake the pan to evenly distribute everything. Add a little salt and let it cook for 10 minutes occasionally stirring. Add the basil, taste, may need a little champagne vinegar or more salt and pepper.
Add the pasta to salted water and cook to al dente. Drain and add to pasta cooking for about 2 minutes on low.
For a totally decadent pasta, serve with a fantastic blue cheese. We picked one up from Joe Popovich at the Rhinebeck Farmers Market on Sunday.