For the past few months, I’ve been working really long hours, and sometimes not even getting home until after 8 pm at night. By then, I’m usually exhausted and starving, so I just buy a bento and eat it half heartedly before crashing to bed. After a few weeks of this, I’m noticing that it’s having such a negative effect on my lifestyle, and I want change! As I mentioned in this previous post, lately, I’ve been trying to make more active use of my kitchen. Even though it’s super tiny, it’s still adequate enough to cook and bake. I thought I would start a new series, “Tiny Kitchen” to document my latest adventures cooking (and baking here). It always helps me to have a concrete (yet realistic!) goal in mind, so my goals are to make dinners at least twice a week for the next month. This pasta is the first in the series, and it was inspired by a box of cherry tomatoes that I received in my weekly fruit box delivery. In Taiwan, cherry tomatoes are a fruit. However, I personally consider them to be a vegetable, and thought they would be perfect for a quick, yet satisfying dinner. A quick search on the internet, and I was in luck. How can you resist a recipe with this description? “Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes”.
最近的生活只能用一個字來形容。 就是： 忙 。很多晚上都加班到8點多才回家。一到家就在附近隨便買個便當或是麵包 吃完就差不多想睡覺了。 我其實很不喜歡這樣！ 所以想從些小小的調整還有改變開始。 雖然我家廚房不大 但其實是方便；該有的設備都有， 可以舒服的做菜還有烘培的。 我下定決心～ 要每一個禮拜至少有兩天， 在家吃晚餐 ～ 而且是吃自己做的菜！
By the way, there is actually a knife by Victorinox, made especially for slicing tomatoes! This knife is one of the most often used knives in my kitchen, so handy for slicing tomatoes, and bread, actually.
I used the Epicurous recipe as a rough guide~ I’ve included the entire recipe for you at the end of the post, if you would like exact measurements. Since I only have one burner in my tiny kitchen, I find that it’s always helpful to go over all the steps in my head first. This time, I boiled water, and cooked my pasta first. Then I transferred the pasta to a big bowl, and started cooking the tomatoes.
Out of sheer laziness, I used the same pan to heat up some olive oil. Then I added garlic, and the sliced cherry tomatoes.
因為廚房小， 只有一個爐子， 所以要先想好步驟再開始比較不會手慢腳亂。 首先 我把義大利麵煮好， 放在一邊。 再來因為懶得再洗一個鍋子， 直接把橄欖油倒進鍋子， 加了切好的大蒜 還有番茄 慢慢加熱。（我還加了一點鹽跟糖來調味）
In just a few minutes, the tomatoes will start bursting. I added some salt, and a pinch of sugar.
The tomatoes are ready when they look like this! 番茄差不多好的時候， 會是這樣！ 再把煮好的義大利麵加進來 讓麵吸收番茄的湯汁。 然後就可以擺盤了！
I popped the pasta back in the pan to absorb some of the tomato juices, and then it was ready to plate and serve! I added a sprinkle of parmesan, and a few leaves of basil. (Note on the basil: I always avoided buying it in the supermarkets because it came in a huge bag, that I could never finish using in time. This time, I went to a traditional market and just asked them to give me $10 NTD’s worth of basil. It more than enough for about 3-4 servings of this pasta. And much cheaper than buying it at a supermarket)
Recipe from Epicurous.com
Serves 4–6 | Active Time: 15 minutes | Total Time: 20 minutes
1 pound pasta
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)
- Cook pasta in a large pot of boiling salted water, stirring occasionally, drain and transfer to a large bowl.
- Heat olive oil in a saucepan over medium-high.
- Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt.
- Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan
(This was not a sponsored post. I paid for all items in this post with my own money. All experiences and viewpoints expressed are my own)