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Spaghettini with Summer Cherry Tomatoes, Calabrian Chilies and Basil

NapaStyle Wine Club Spaghettini with Summer Cherry Tomatoes, Calabrian Chilies and Basil NapaStyle Wine Club Spaghettini with Summer Cherry Tomatoes, Calabrian Chilies and Basil
About this Recipe
Pasta with marinated tomatoes is one of the easiest and most decadent ways I know to maximize two of my favorite foods. Make extra marinated tomatoes as they are always good to have around to top a salad, or serve with grilled fish or chicken or pretty much anything!
Serve with
Textbook Fin de Journée Cab...
Napa Valley
Cascina del Pozzo, Fossamara
Piedmont
Ingredients
Serves: 4
  • 2 cups Sun Gold tomatoes, Sweet 100 or other seasonal cherry tomatoes, halved
  • 1 tsp Calabrian peperoncino chili paste
  • 1 tsp garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp Italian parsley, chopped
  • few turns fresh cracked black pepper
  • 3/4 lb spaghettini (use Rustichella d’Abruzzo if possible)
  • 1/2 cup basil leaves, torn
  • to taste gray sea salt
Directions
Preparation Time: 10 minutes
Cooking Time: 15 minutes

In a one quart bowl marinate and hold at room temperature the first six ingredients. Cook the pasta properly al dente in boiling salted water then transfer to a mixing bowl large enough to rest on the top of the pasta pot. Reserve the pasta water and keep on a low boil. Gently toss the spaghettini with the tomato mixture over the heat. Season with gray sea salt and add a little pasta water if necessary to keep the pasta “sauced” (a couple of tablespoons at a time). Toss in the basil leaves. Divide the pasta first into four serving bowls or a large serving platter. Top with the remaining ingredients in the bowl. Grate aged parmesan or pecorino romano cheese on top. Serve immediately.

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