Cherry tomatoes begin to produce and ripen long before the larger tomatoes. This is one of my favorite ways to use them and enjoy vine ripened fruit while waiting for the big boys to come in. It’s quick and easy to make and looks absolutely beautiful on the table.
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 large clove garlic, minced
1 pound cherry tomatoes (variety of colors), rinsed and dried
6 green onions, coarsely chopped (white and green parts)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
salt and ground pepper
freshly grated Parmesan cheese
Heat the olive oil in a large sauté pan over medium heat until it begins to cloud. Add butter to the pan, swirl into the oil and melt completely. Add the garlic and sauté 2 to 3 minutes but do not allow to brown. Add the cherry tomatoes and sauté another 2 to 3 minutes. Add the green onions, herbs and generously salt and pepper. Keep the mixture moving in the pan, continue to cook until about half of the tomatoes burst, about 5 to 7 minutes more. Remove from heat and immediately toss with cooked pasta. Top with freshly grated cheese.