A bumper crop of yellow pear and red cherry tomatoes sent me looking for recipe ideas. I didn't have far to go. A copy of Epicurious FRESH on the coffee table yielded inspiration in the form of a recipe for Spaghetti with Sun Gold Tomato Sauce. I didn't have that specific type of tomato, but I had plenty of others. I decided to use yellow pear and red cherry tomatoes. I made a few other adaptations to avoid a trip to the market. The original recipe uses fresh herbs and unique spices like clove and anise. Not usually a fan of anything licorice flavored, I opted to go ahead and include the star anise and fresh tarragon from the original recipe. It was not over powering at all.
I made a bouquet garni of the fresh herbs, anise pod, and clove, to make removing them much easier. Plus, I got to say "bouquet garni" to Michael when I asked him to help tie the twine tightly. 🙂 The tomatoes, shallot, and fresh herbs all came from my garden.
This dish is light and summery, definitely not like a spaghetti with marinara. It is a perfect way to use that bumper crop of cherry tomatoes! Add a little grated parmesan before serving.
Ingredients
- 2 tablespoons olive oil
- 1 shallot (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 sprigs basil
- 1 sprig thyme
- 1/2 sprig tarragon
- 1 whole star anise pod
- 1 whole clove
- 4 cups yellow pear or cherry tomatoes (halved)
- 2 teaspoons white balsamic vinegar
- Kosher salt (freshly ground pepper)
- 12 ounces spaghetti
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook, until soft but not brown. Add garlic and cook for a couple minutes more, still not browning. Add the basil, thyme, and tarragon sprigs, star anise, and clove to a square of cheesecloth and tie with a string. Add the tomatoes and bouquet garni to the pan. Cook, stirring often, until fragrant, about 3 minutes. Remove the cheesecloth with the herbs and spices and discard it. Continue cooking, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Season sauce with salt and pepper.
- Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
Stephanie says
How delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Chelsea @ A Duck's Oven says
This is so gorgeous! I love any excuse to get to use a bouquet garni 🙂 Such a nice, light version of tomatoes and pasta.
Nibbles By Nic says
Congrats!!! Loving this recipe and gorgeous pics!! Your lovely dish is being featured this week at Munching Mondays!!! Make sure to stop by again and spread the terrific news! xo Nic
Cynthia says
Yum! What a great recipe. Those tomatoes look gorgeous. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Mary says
Thanks Cynthia!
Shirley Wood says
Those are beautiful pictures! Great recipe. I like to create new recipes making adaptations along the way, it's just plain fun! I'm am confident those fresh tomatoes were wonderful in your nice summer dish! Pinning to The Yuck Stops Here Pinterest Board. Please be sure to come back and share more of your great recipes with us again!