Friday, October 1, 2021

No Recipe Tomato Pasta from Vicki Delany

It’s tomato season, my favourite time of the year.  This year I have access to an excessive amount of tomatoes and I am busy freezing and canning and cooking with them.  One of my favourite dishes for tomato season is pasta with cherry tomatoes.  I find that if the tomatoes are good enough, you really don’t need much else to make a delicious meal.

I call this a non-recipe recipe, because I don’t measure or weigh, and I don’t always use the same secondary ingredients.  All you want is to highlight the flavour of the tomatoes.

Here’s how I did it most recently. I hope you can have some fun with it.  The amount of tomatoes and optional creamy cheese you use depends on how many you are cooking for.

No Recipe Cherry Tomato Sauce for Pasta


1 tbsp olive oil

1 onion, finely sliced

1 clove garlic, minced

1 tbsp chopped hot peppers (or to taste)

Cherry tomatoes, sliced in halves or quarters, or if very small left alone

Several basil leaves, torn

Salt and pepper

Optional: couple of tbsp. of goat cheese (or other creamy cheese),  If no cheese, you can add a tbsp of butter if you want it slightly creamy. 


Lightly sauté onion and garlic in olive oil over medium heat.  Add pepper and tomatoes, cook and stir until tomatoes begin to wilt. Add basil and cheese (or butter) if using and cook until cheese melts into the tomato mixture.  Salt and pepper to taste.

Add to cooked long pasta (spaghetti or fettuccine etc.) and toss to coat pasta.

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  1. Using chevre to add creaminess without excess cream is great.

    I make creamed spinach using it. Sauté some onion, wilt some fresh spinach, melt in some chevre.

  2. I've got a lot of cherry tomatoes from my last remaining plant (a volunteer--they always have the best fruit!), and this looks like a terrific way to use some of them up. Thanks, Vicki!