This may be my family's all-time favorite pasta. We only make it when fresh local tomatoes are available because it makes all the difference. This pasta is packed with 10 tomatoes and loads of garlic. It does take a bit of prep because you have to peel and seed the tomatoes first, but if you can spread the work out over the day, it isn't so bad...and it is so worth it! :)
This dish has become a summer staple and something we look forward to all year round. That is a big part of the fun that comes with seasonal cooking. When you leave certain meals to be cooked only when the main ingredients are locally available, your food tastes better and it gets you excited about the change in seasons. I hope this pasta becomes a summer favorite in your household too!
1 pound penne pasta, cooked according to package directions
1/3 C olive oil
5 cloves garlic, thinly sliced
1/3 C vodka
pinch of red pepper flakes
salt and pepper to taste
1 C heavy cream
2 tbsp parsley, chopped
- Peel and seed the tomatoes, then dice. If the tomatoes are very juicy, let them drain in a colander for about 10 minutes. Set aside.
- In a large fry pan, warm the olive oil over medium heat. Add the garlic and cook until slightly golden, about 2 minutes. Remove the pan from the stove and add the vodka. Return the pan to medium-high heat and cook until alcohol is evaporated and the liquid is reduced by half, about 10 minutes. Add the tomatoes, salt, pepper, and red pepper flakes. Simmer uncovered for 10 minutes.
- Meanwhile, cook the pasta according to the package directions. Drain. Add the pasta to the fry pan.
- Add the cream and cook, stirring often over medium heat, until the pasta is well coated, about 2 minutes. Add the parsley and toss briefly. Serve immediately.