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Spicy and Saucy Cherry Tomato Pasta
In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes develops deep flavor, while pan-fried capers add crunch and red-pepper flakes provide heat. For smokier undertones, you can use dried ancho chile or chile de arbol, chipotle powder or Aleppo pepper in place of the red-pepper flakes. A dollop of ricotta, freshly grated pecorino or Parmesan, or shaved ricotta salata is not necessary, but takes the dish up a notch.

25 minutes
Ingredients
  • Kosher salt and black pepper
  • 4 tablespoons olive oil
  • 3 tablespoons drained jarred capers
  • 3 tablespoons tomato paste
  • 3 garlic cloves, thinly sliced
  • 1 to 2 teaspoons red-pepper flakes (optional)
  • 16 ounces orecchiette or other shaped pasta
  • 1 ½ pounds cherry tomatoes, halved
  • ½ packed cup thinly sliced fresh basil, plus small whole leaves, for garnish
  • Fresh ricotta, shaved ricotta salata, or grated pecorino or Parmesan, for garnish (optional)
Steps
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