We had some cherry tomatoes to use up, so the red ones went in a pan with plenty of olive oil and cooked them down until sticky. I built the sauce with plenty of pasta water.
Towards the end I added the yellow tomatoes so they didn’t break down as much.
I then folded through plenty of basil, parsley, the wild garlic butter and some pecorino and Parmesan.
Garnished with some really nice olive oil from Andalusia that has a tomatoey flavour.
Drank a spritz.
by agmanning