I had a large amount of cherry tomatoes left over from making goodies for my book club last week. With some pasta on-hand as well, I decided to find a meal option where I could combine the two. I came across this recipe on Epicurious: Pasta with 15-min Burst Cherry Tomato Sauce and decided to give it a whirl.
The recipe was really simple — make the pasta as directed, then heat the tomatoes in oil until they burst. The overall result was really delicious and the sauce coated the noodles perfectly. The only critique I have is that the sauce was a little oily for me, especially when I ate this for leftovers. Also, all those bursting cherries made a mess all over my kitchen. It took awhile to clean the oil off my counters and floor. Next time, I will use a cover for my skillet!