Cooking with the Bubba: A series of original recipes #20- Grape Tomatoes Over Pasta

Yet another tasty and easy way to sauce your pasta. Grape tomatoes sauteed in a kind of "Putanesca" style.

Ingredients (for two): 1 plastic carton of grape tomatoes, 1/2 teaspoon of capers, 1 large clove of garlic (chopped), 1 teaspoon anchovy paste, 2 tablespoons of black olive tapanade or crushed calamata olives, 1/2 teaspoon dried oregano, 1/4 cup extra virgin olive oil (I've used white truffle flavored here, but it's not necessary), and fresh ground black pepper to taste.

Preparation: Rinse the grape tomatoes and let dry, rinse the capers.

Cooking: Heat a medium sautee pan and add the oil and garlic (never add oil to a cold pan). Cook until the garlic is golden in color but not burnt. Now add the capers, anchovy paste and olive tapanade, raise the heat and stir for a minute or so. Finally add the grape tomatoes. Bring to high heat while stirring. When things are "bubbling" add the oregano and black pepper. Stir, cover and set the heat to low. Simmer about 10 minutes, stirring occasionally and adding a small quantity of water or chicken broth if you like your sauce a little more "wet".

Serve: Over pasta (penne here) with rolled slices of ham or prosciutto and grated romano or parmesian cheese. HOME