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Categories:Viewed: 31 - Published at: 7 years ago
Ingredients
- 2 1/2 lb cherry tomatoes, quartered
- 1 teaspoon sugar
- 1 1/4 cups mixed chopped fresh herbs
- 1 lb campanelle (bell-shaped pasta)
- 5 garlic cloves, chopped
- 3/4 cup extra-virgin olive oil
- Accompaniment: grated ricotta salata
Method
- Stir together tomatoes, sugar, and herbs in a large bowl until combined well.
- Cook pasta in boiling salted water until al dente, then drain.
- Add hot pasta to tomato mixture.
- Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute.
- Add garlic with oil to pasta and tomatoes and toss to combine.
- Season with salt and pepper.
