Cherry Tomato Sauce for Pasta

Fresh cherry or yellow tomatoes are briefly marinated with garlic, balsamic vinegar and basil, then tossed with hot linguine, butter and just enough chicken stock to create a light, fresh sauce. It's a simple pasta that lets the flavor of ripe tomatoes shine.

Cherry Tomato Sauce for Pasta

Servings: About 2–3
Prep Time: About 10 minutes, plus 30 minutes marinating
Cook Time: About 10 minutes

Ingredients:

• 1 box (about 1 pound) cherry or yellow tomatoes
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 6–8 ounces fresh linguine
• 1 tablespoon butter
• ¼–½ cup chicken stock, as needed

Instructions:

1. Cut the tomatoes in half and place them in a bowl.
2. Add the garlic, balsamic vinegar and dried basil. Toss well and let the tomatoes marinate for at least 30 minutes.
3. Cook the linguine according to package directions until al dente.
4. Drain the pasta and return it to the pan.
5. Add the butter and toss until melted and the pasta is lightly coated.
6. Add the tomatoes along with all of their marinade.
7. Add enough chicken stock, beginning with about ¼ cup, to create the desired sauce consistency.
8. Toss gently until everything is combined and serve immediately.

Tip: Because this sauce is so simple, ripe, flavorful cherry tomatoes make a significant difference. Use the chicken stock gradually—you want enough to loosen the tomato juices and coat the linguine without making the sauce watery.

Source: Unknown