Are you the kind of person who, like me, dances around the pasta pot waiting for water the boil, munching on uncooked noodles?
Sometimes I pretend that I am going to memorize flashcards during this waiting period, but instead I end up tiptoeing over to the pot every few minutes “just to check on it.”
Well, tonight I learned that by being extra lazy, it is possible to make a delicious fresh tomato sauce during this awkward gap between stove-lighting and pasta-box-emptying.
Whole Cherry Tomato Sauce
This recipe will make two servings of sauce.
- 1/2 pint cherry tomatoes, washed
- teaspoon-ish butter
- teaspoon-ish olive oil
- 2-3 cloves garlic
- a dash of white wine
- a few sprigs of parsley
- chili flakes
- black pepper
- parmesan cheese
- 1/2 pound pasta
Judges, start your timers! (Turn on your pot of pasta water.)
Heat the butter and olive oil on high heat. Peel and mince the garlic and add to the pan, cooking for a minute. Dump in your cherry tomatoes. Dash your white wine over the top. Push everything around with a wooden spoon. Stab the cherry tomatoes with a fork, then smash them with your wooden spoon. Add water as needed. Cook until sauce thickens, without burning in the pan. Mince the parsley, toss in along with seasonings, and turn off the heat.
Is your water boiling yet? (Why yes, it just started to boil!)
Feel free to study flashcards as the pasta softens!
The Med School Cookbook offers a weekly account of the challenges and wonders of med school as seen through the eyes of a student. Each post includes a healthy and easy recipe designed for busy people on a budget. Read the daily blog here.