Balsamic Cherry Tomato Pasta

Balsamic cherry tomato pasta Photo: Tracy Neal

A favourite among favourites from Donna Hay. It's really simple, inexpensive when the tomatoes are in season (I use organic tinned cherry tomatoes when fresh tomatoes are not in season), plus it's super-quick to make and super tasty.

Serves 2-3 but just double the recipe and hey presto - dinner for the family.

Ingredients

30g butter.
Two cloves crushed garlic.
Two tablespoons balsamic vinegar.
500g cherry tomatoes. 
200g dried spaghetti (or pasta of your choice).
Fresh basil.
Grated parmesan.
Sea salt and cracked black pepper.

Method

Cook pasta to your liking. Melt butter, sauté garlic and add balsamic, add tomatoes and cook until soft. Drain pasta and stir through tomato/balsamic mix. Add salt and pepper, and top with about half a cup of fresh basil leaves and sprinkling of grated parmesan. Enjoy!

Tracy Neal is RNZ's Nelson Regional Reporter. This recipe was adapted from No Time To Cook by Donna Hay.