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3-4 tablespoons Olive Oil - we LOVE olio23 (
2 teaspoons minced garlic (2 cloves)
2 boxes cherry tomatoes or try sweet grape tomatoes / if you have a summer garden, better!
3 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt

1/4 Cup Parmesan Cheese

freshly ground black pepper to taste

2-3 shakes Red Pepper Flakes for a bit of heat if desired.

Start large pot of salted water - bring to boil.
Heat the olive oil in a  large pan.  Add the garlic to the oil (add pepper flakes if desired), cook over medium heat for 30 seconds. Add the tomatoes, basil, thyme, parsley, salt, and pepper.  Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to slightly soften. 

Simultaneously, ADD pasta to the boiling water and cook to al dente.  We recommend Linguine or Bow-Tie and our kids LOVE Fussili.  For a gluten-free option, try Barilla Gluten-Free spaghetti.  

After approx. 5 to 7 minutes, time Pasta with the Tomatoes...  move the cooked pasta to the pan.  turn off heat.  mix well with a bit of the pasta water.  

Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
Top with Freshly Grated Parmesan Cheese

Jason Baffa