Deliciously Easy Pasta with Cherry Tomatoes

Cherry Tomatoes. Pasta. Balsamic Vinegar. Ten minutes. One Meal. Sold yet?

Okay so when I say ten minutes I am not factoring in the time it takes my pasta water to boil, but really ten minutes of active cooking time for one meal is pretty amazing as far as I am concerned. This recipe is from Jamie Oliver’s Food Revolution book, also known as, the start of my love affair with J.O. I am not a fan of the ‘cheffy’ dishes as he calls them, I do not grow pea shoots in my back yard, I am not entirely sure I want to make a dish that requires many lengthy steps (lasagna is a notable exception), and at the end of it I want my food to be homey and flavorful so for the longest time J.O. and I did not see eye to eye. This book/show changed things. I have tried many recipes from the book and they have been mostly home runs.

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I once made the mistake of using suspiciously watery grocery store brand balsamic vinegar in this dish and it did not work at all. Currently we have some really good balsamic vinegar that we bought at a specialty store in the Distillery District in Toronto. It has a very deep flavor and as such I only used about a tablespoon and a half and found it to be perfect as is. I also make this with whatever pasta I have on hand. Check out how fun the shape I used today is – it is like the edge of a lasagna noodle!

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