I don’t know about you, but here in Sardinia, even though it’s late November, it’s still hot. Today I gathered the last yellow cherry tomatoes from the garden and decided to prepare pasta. Penne with yellow cherry tomato sauce is a simple, quick, and especially tasty dish. Certainly one of the last summer dishes of the season, and thank goodness for that. I really miss the winter. I’m getting tired of this unusual heat.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 9 oz penne rigate
- 18 oz yellow cherry tomatoes
- to taste olive oil
- 1/2 onion
- 1 clove garlic
- to taste fresh basil
- to taste salt
Tools
- Skillet
- Pasta Pot
- Ladle
- Mixer
Steps
Wash the cherry tomatoes, cut them in half, and cook them for about 20 minutes with oil, onion, and minced garlic, and plenty of basil.
Adjust the salt and pour everything into the mixer.
Blend for a few seconds if you want a rustic sauce, for a few minutes if you prefer a smoother sauce.
Transfer back to the skillet and dress the pasta, which you will have cooked in plenty of salted water for the time indicated on the package.
