"Faster than you can boil pasta" Cherry Tomato Sauce

Serves 4 | 12 min


30mL Olive oil
2 cloves Garlic
200g Sweet cherry tomatoes
1½ tablespoons Wild Rose Vinegar
200-300g Pasta (which ever shape you prefer)
Sea salt, to taste
Freshly ground black pepper, to taste


Get a pot of salted boiling water going.

Thinly slice the garlic cloves and add them to a cold saucepan with the olive oil. Put the pan over medium heat. Once the garlic starts to caramelize, add the whole cherry tomatoes, a generous sprinkle of salt, and cover with a lid.

After about 5-6 minutes, the tomato skins will have split and tomatoes become very soft. Use a hand blender to blend the contents of the pan till you yield a consistent sauce. Add 1 tablespoon of wild rose vinegar, stir, and taste to see it if needs a splash more vinegar, salt, and pepper.

Boil the pasta. Once cooked, strain it, and fold it with the sauce and serve immediately. Reserve a bit of pasta water to adjust the consistency and serve with good olive oil, more black pepper, parmigiano reggiano, and torn fresh basil.
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