You’re going to love this easy pan “sauce” for pasta. With only a few ingredients (grape tomatoes, garlic, cream), you can create great flavor and texture quickly – perfect for weeknights or even a midnight snack! I love it on fresh bucatini, made by the Island’s own Katie Leaird of Martha’s Vineyard Pasta, but you can certainly toss it with linguine (fresh or dried), too.

The sauce is not meant to be too "saucy" – the pasta absorbs a lot of it. I think the amount here is perfect for 8 ounces of fresh pasta, but if you like a saucier pasta you could use just 6 ounces of fresh pasta if you like.

Serves 2

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces grape tomatoes, halved (about 2 heaping cups)
  • ½ teaspoon kosher salt, more for pot and seasoning
  • 2 to 3 teaspoons chopped fresh garlic
  • ½ teaspoon balsamic vinegar
  • 4 tablespoons heavy cream
  • 8 ounces fresh bucatini or linguine (or 5 ounces dried)
  • 1 to 2 teaspoons chopped fresh herbs (use any combination of mint, parsley, basil, thai basil, chervil or chives)
  • 3 tablespoons freshly grated Parmigiano Reggiano

 

1. In a 12-inch nonstick skillet, heat the butter and olive oil over medium heat. When the butter has melted and is bubbling, add the halved grape tomatoes and ½ teaspoon kosher salt. Cook, stirring frequently, until the tomatoes have collapsed and the juices in the pan have started to thicken up, about 6 to 7 minutes.

2. Reduce the heat to low, add the garlic and the balsamic vinegar, and stir until the garlic is softened and fragrant, about 1 minute.

3. Add the heavy cream, stir well (scraping the edges of the pan), and cook for 1 to 2 minutes until slightly thickened. Remove from the heat. Hold until pasta is ready.

4. Meanwhile, cook the pasta. Bring a pot of salted water to a boil, add the fresh bucatini and cook 2 to 3 minutes. (Or cook dried pasta according to package instructions for al dente – do not overcook.) Drain the pasta well, shaking the strainer a bit, and add the pasta to the skillet with the tomato sauce. Before stirring, sprinkle a bit of salt over the pasta to season it. Then stir the pasta and the tomato sauce together until well combined.

5. Stir in half of the herbs and half of the Parmigiano. Transfer pasta (scraping the pan well) to serving dishes and garnish with remaining herbs and Parmigiano.