Cherry Tomato Parpadelle

We cooked this up for the first time this spring a few nights ago.  It’s really fast and easy and works with about any pasta.  Parpadelle just happened to be the noodle of the night that night.  It is essentially cherry tomatoes and garlic sauteed until they split open in generous portion of butter and olive oil.  A little salt and pepper and some shredded fresh basil to finish and you’re in summertime pasta heaven.  Observe: