Campanelle with Cherry Tomatoes
Cherry tomatoes burst in olive oil with garlic until they collapse into a rough sauce that catches in the ruffled pasta. Starchy pasta water and a handful of cheese pull it together at the end.
- Prep10 min
- Cook20 min
- Total30 min
- Serves4
AI-generated illustration
Contains:dairygluten
Ingredients
Method
- Warm the olive oil with the garlic and red pepper flakes in a wide skillet over medium-low heat until the garlic turns pale gold and perfumes the oil, about 3 minutes. Do not let it brown or it will taste bitter.
- Add the cherry tomatoes and the kosher salt, raise the heat to medium, cover, and cook until the skins split and the tomatoes slump, about 8 minutes. Press the stubborn ones against the pan with a spoon.
- Uncover and simmer until the juices reduce into a loose, glossy sauce, 5 minutes more.
- Meanwhile, boil the campanelle pasta in well-salted water until just short of al dente, then reserve a cup of the cooking water before draining.
- Add the drained pasta to the skillet with a splash of the reserved water and toss over medium heat for 2 minutes, until the sauce clings to the ruffles and looks creamy rather than watery.
- Take the pan off the heat and fold in the fresh basil, grated Parmesan, and black pepper, loosening with more pasta water if it tightens. Serve at once.
Notes
- Any short, ridged or cupped shape works; the point is a pasta that traps the burst tomato pulp.
