Description
Ingredients
Scale
- 4 garlic cloves, minced
- 2 sprigs basil, plus more basil leaves as garnish
- 1 sprig thyme
- ½ sprig tarragon
- 4 cups Sun Gold, cherry, and/or grape tomatoes
- 2 teaspoon Sherry or red wine vinegar
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 16 oz. capellini
Instructions
- Heat oil in a large skillet over medium heat. Add garlic, basil, thyme, and tarragon sprigs, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar.
- Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, about 10 minutes. Discard thyme, tarragon, and basil sprigs. Season sauce, to taste, with salt and pepper.
- Meanwhile, cook capellini in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta to sauce in skillet. Cook, tossing and adding pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Garnish with fresh torn basil leaves, and toss one more time.