Multi-colored pasta with a fresh Greek style tomato sauce

Are you craving a tasty pasta dish that is simple to make with only a few ingredients, where you are not spending an hour cooking a sauce? Well, in comes pasta with a fresh tomato sauce.

I am using cherry tomatoes in this recipe because they are sweeter and when they break down they have a wonderful taste. By all means, if you have some beautifully ripe homegrown tomatoes that you know are real tasty, then go ahead and use those, cut them in about 1 inch cubes.

You will need:

• 3 cups multi-colored cherry tomatoes, halved
• 4-5 garlic cloves, peeled and sliced thinly
• 4 tablespoons olive oil
• 6 basil leaves, torn
• 1/2 pound round multi-colored farfalle pasta (or any larger pasta)
• Salt and pepper, to taste
• 1/2 cup reserved pasta water

Steps:

1. heat olive oil in a small non-stick pan and throw in garlic for 10 seconds and then the tomatoes.
2. Season with freshly ground pepper and a couple sprinkles of salt, to taste.
3. Let cook for about 5 minutes then add torn basil and cook for another 10-15 minutes, until tomatoes have broken down and sauce is thick. Stir regularly.
4. In the meantime, cook your pasta in boiling salted water for about 10-12 minutes (depending on your pasta and your tastes).
5. If you see the sauce is getting too thick add up to 1/2 cup of pasta water, depending on how saucy you want it. Give it a taste and adjust salt and pepper to taste.
6. Drain pasta and add it to pasta sauce, top with 1/2 of the freshly grated/shredded Parmesan cheese and mix well then top with other 1/2.

Kali Orexi!