With a projected weather forecast of 65 degrees for this coming Thursday in New York City, many folks, myself included, have come to the conclusion that dreary winter is long-gone and springtime is right around the corner. What better way to celebrate the return of warm weather with a meal that allows the fresh and seasonal cherry tomatoes peaking up at local markets to undoubtedly shine.
Cherry tomatoes, when sauteed in extra-virgin olive oil for no more than ten minutes, slowly begin to cook down and burst, their juices exploding in a heat-ridden pan. Add garlic, a few pinches of red pepper flake, a cup (or two) of wine, and suddenly, after a few minutes of emulsion, a pasta sauce appears. The flavors from using peak-season cherry tomatoes are so decadent, only few ingredients follow to simply avoid overpowering the main star of the tomatoes.
The success of this dish lies in its simplistic preparation and very short ingredient list. In fact, you may already have most of the ingredients necessary stocked in that pantry of yours and not even know it. Read More