risotto-style pasta with heirloom tomatoes + basil

| Cooking pasta risotto-style basically means you're not boiling it in water. The most magnificent thing about skipping the boil is that your pasta gets infused with wonderful flavor while cooking, instead of being drained out. |

| The method here is to toss your raw pasta in olive oil, then cook it over low-medium heat to warm up, then add halved heirloom tomatoes which will cook down and release their juices. Those juices will be soaked up by the pasta along with the olive oil, giving it fantastic texture and flavor. |

RISOTTO-STYLE PASTA WITH HEIRLOOM TOMATOES AND FRESH BASIL | 1 lb. elbow macaroni or other small pasta 2 tbsp. good olive oil pinch of salt & pepper about 4-6 oz. small heirloom tomatoes, halved 1/2 cup shredded parmagiano reggiano 1/4 cup fresh basil, shredded

| Pour the raw pasta into a medium pot and drizzle with olive oil. Toss until it's evenly coated. Add a pinch of salt & pepper and toss again. Cook over low-medium heat until warmed through, then add the heirloom tomatoes and stir. Stir constantly for about 5 minutes, being sure to keep the pasta moving so it doesn't burn on the bottom of the pot. Some bits will get a little brown but that's ok, it adds great flavor! Just don't burn them. As the tomatoes cook down and the oil and tomato juices are absorbed, the pasta will get a little sticky. When the liquids are mostly gone, it's time to add a splash of water. Add just enough to keep the pasta moist. Alternate stirring and adding a splash of water until the pasta reaches your desired consistency. I prefer al dente! Add the fresh basil & shredded cheese, and stir to combine. Serve immediately and enjoy! |

My favorite is that this is a 1-pot recipe that feeds a crowd and takes a little love to create.


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