Charred Cherry Tomato Pasta
Recipe by Kevin Pang | Total time: 35 minutes There are countless variations on cherry tomato pasta, but this version is anything but standard. Cherry tomatoes are blasted under the broiler, releasing their sweet juices and charring their skins. The tomatoes are then finished in a skillet with garlic-perfumed olive oil and butter, yielding a simple and savory sauce for pasta. The twist: Stirring in a fresh egg yolk just before serving adds an unexpected, sophisticated richness. If you’d rather skip the egg yolk, a dollop of ricotta or some torn burrata would also fit the bill. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
|
.png)
