Cherry Tomato Pomodoro Spaghetti
Adding fresh cherry tomatoes transforms this dish into something special. If desired, use a variety of cherry tomatoes (red, gold, purple) to create a particularly beautiful presentation.
- Kosher salt, to taste
- 1 lb. spaghetti
- 1 jar cherry tomato pomodoro pasta sauce
- Finely grated Parmigiano-Reggiano cheese for sprinkling
- 8 oz. cherry tomatoes
- Extra-virgin olive oil for drizzling
- Balsamic vinegar for drizzling (optional)
- Freshly ground pepper, to taste
- 6 oz. fresh buffalo mozzarella cheese
- Fresh basil leaves for garnish
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta, reserving 1 cup of the cooking water. Immediately rinse the pasta under cool running water to help prevent sticking.
Pour the pasta sauce into a 4-quart sauté pan, set over medium-high heat and bring to a simmer. Add the pasta and about 1/2 cup of the cooking water. Stir until the pasta is coated with the sauce and is warmed through, adding more cooking water as needed to loosen the sauce. Transfer to a platter and sprinkle with Parmigiano-Reggiano cheese.
Cut some of the cherry tomatoes in half and place all of the tomatoes in a bowl. Drizzle with olive oil and vinegar, and season with salt and pepper. Arrange the tomatoes on top of the pasta. Tear the mozzarella cheese into bite-size pieces and arrange on top. Garnish with basil leaves and serve immediately. Serves 4 to 6.