A simple, tasty weekday recipe that hinges on a few fresh ingredients.


  • vine tomatoes, or cherry tomatoes, in halves
  • fusilli, or penne
  • 1 bunch basil, or 1/2 cup before chopping
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 4 tbsp olive oil
  • 1 pinch salt
  • pepper
  • Ricotta, for serving


  1. Cook the pasta in salted water
  2. While the pasta is cooking, cook the garlic in olive oil until fragrant
  3. Add the tomatoes and a generous pinch of salt. Cook covered until the tomatoes peel off and become slightly mushy - about 10 minutes. Add pasta water as necessary.
  4. Add pepper, butter and chopped basil
  5. Mix into a chunky sauce, adding pasta water as needed, and cook for 2 or 3 minutes longer
  6. Serve sauce on top of pasta with a dollop of ricotta (optional)

This is a simple, tasty weekday recipe. It's much better in the summer, when you can find juicy vine tomatoes (Rispentomaten) and use some of your own basil. The ricotta is entirely optional. I stopped adding it because I end up wasting what's left of it.

This recipe is adapted from the original one on Budget Bytes. Mine produces a little more sauce, but the original is also excellent.