My Shitty Dorm Kitchen: Tomato Pasta (NO)

Get ready for the best pasta that puts Fumo to shame. Or at least, the best pasta I’ve ever made at home. In the time it takes to boil the water and cook the pasta, this quick sauce comes together, infused with garlic, red pepper, and herbs. Add more garlic or pepper if you want a kick of spice, or stir in a bit of parmesan if you like it creamy. Make it for yourself on a weeknight, or make it for your date, and pretend it’s a lot harder than it actually is (I am not responsible for them falling in love with you). Without further ado, here’s the recipe. 

Tomato pasta (for two) 

• One container of cherry tomatoes (you want at least 24) 

• A ¼ cup of olive oil 

• 3-4 cloves of garlic, crushed

• 1 tsp Red pepper flakes 

• 1tsp Dried oregano, 1tsp thyme, and salt (to taste) 

• One box of spaghetti (I’m partial to barilla) 

• Grated parmesan (optional) 

1) Bring a pot of water to a boil over high heat. Add salt to the water, and add about ⅔ of a standard box of pasta. 

2) In a cold fry pan, put the crushed garlic and red pepper flakes in cold oil and set over medium heat. It’s important to start the garlic in a cold pan- if you toss cold garlic into hot oil it will burn almost immediately. Let this infuse until the garlic begins to brown and pop in the oil. 

3) add in the tomatoes and herbs. Let the tomatoes fry for about a minute, and then turn on the heat. As soon as the tomatoes are soft enough, squish them with the back of a spoon. Stir together, and let cook until a sauce forms, about 8 minutes. 

4) once the pasta is cooked to taste, add to the sauce. Stir together and let cook for another 2-3 minutes over low to let the flavors infuse. Spoon into bowls, top with grated parmesan, and enjoy. 

Sloane