Quick-Blistered Tomato Tagliatelle

This simple dish shows how minimal ingredients can let the beauty of fresh pasta shine. I order fresh pasta weekly in my Mama Earth Organics boxes and often double the amount I think I’ll need, as it freezes so nicely.

Serves 4

• 3 TBSP olive oil

• 2 cloves garlic

• 1 pint cherry tomatoes

• 1 package of fresh tagliatelle

• 1 handful arugla or pea shoot microgreens

• 1/4 cup chopped basil

• 1/4 cup grated Parmesan

• salt +freshly cracked pepper

In a heavy cast-iron pan over medium-high heat, heat 2 tablespoons olive oil and fry the garlic for 1 minute. Add tomatoes and sautéuntil they burst, soften and blister, about 10 minutes. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Just before draining reserve about 1 cup of the pasta water. Drain the pasta.

Ina large bowl, toss the warm pasta with the tomatoes. If necessary, add the pasta water, a little at a time, until you reach your desired consistency. Top with greens, basil and Parmesan and season generously with salt and pepper. Drizzle with remaining olive oil.