10ouncecontainer cherry tomatoes,frinsed and cut in half
14.5ouncecan Italian style petite diced tomatoes, undrained
1Tablespooncornstarch
1Tablespooncold water
1Tablespoonfresh basil,chopped
extra chopped basil,optional garnish
fresh shredded parmesan cheese,optional garnish
Instructions
Cook the pasta according to package directions (until al dente.) Drain and set aside.
In a very large pan, melt the butter over medium heat then add the garlic and stir. (Note: you can do this while the pasta is cooking)
Cook for about a minute (or until the garlic is fragrant). Then add the cherry tomatoes and stir.
Continue cooking for about 4-5 minutes (or until the tomatoes are softened and starting to blister).
Add in the can of tomatoes and stir well. Bring to a gentle simmer.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Simmer the sauce for 4-5 minutes and then slowly whisk the cornstarch mixture into the sauce.
Add the chopped basil to the pan and stir. Bring to a boil and allow it to boil for one minute. Note: there is no added salt in this recipe so at this point I like to taste the sauce and see if it needs additional salt.
Remove the pan from the heat and add in the cooked pasta.
Gently stir together until all the pasta is coated in the sauce.
Then serve topped with chopped basil and freshly shredded parmesan cheese, optional.
Notes
This is a basic recipe that can be customized by adding protein, vegetables, different pasta, nuts, and more. See some of our suggestions in the post.
Reheat in the microwave or on the stovetop.
Keep leftovers in the fridge for 3-4 days.
You can use Roma tomatoes instead of cherry tomatoes.