Popular
Latest From the Show
Pasta with Cherry Tomato Marinara
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced, chopped or grated
- 2 pints cherry tomatoes (red and yellow), halved
- 1 teaspoon (1/3 palmful) dried oregano
- 1 teaspoon (1/3 palmful) red pepper flakes
- A handful of basil leaves, torn
- Salt
- 1 pound cavatappi or other short-cut pasta
- Grated Pecorino Romano or Parmigiano-Reggiano cheese
- Fruity EVOO – Extra Virgin Olive Oil, for drizzling
Yield
Serves: 4 servings
Preparation
Bring a large pot of water to a boil for the pasta.
Heat a skillet with a lid over medium-high heat with olive oil, 3 turns of the pan. Add garlic and swirl; then add cherry tomatoes and season with oregano and red pepper flakes. Stir in basil to wilt and season with salt. Cover and cook 15 minutes to break down tomatoes, giving the pot a shake now and then.
Salt pasta water and cook pasta to al dente. Add half a mug of salty water to the sauce before draining pasta then add pasta to the sauce along with a couple of handfuls of cheese and a fat drizzle of EVOO. Pass extra cheese at table and serve with Rach’s Iceberg Antipasto Salad.
MORE:
Strip Steak Tagliata with Burst Tomato Pizzaiola and Baby Spicy Greens Salad
This Week's Sunday Supper: Fire Up the Grill
Orecchiette with Broccoli Rabe and Burst Tomatoes