Shake Shake Pasta

My Shake Shake Pasta is dedicated to The Jerry Cans; it is Juno night in Canada and we want something good but fast.  The Jerry Cans shook up the music industry with their unique style of music which includes throat singing and now have their own record label.  They are nominated for Breakthrough Group of the Year and Contemporary Roots Album of the Year for their album, Inuusiq. Many of the group members and their families have eaten pasta at my table and I am very excited for them today.

Shake shake Pasta comes from the fresh tomatoes shaked in the frying pan with olive oil, garlic and oregano. This is the simplest, but tastiest pasta. On your table in less than 30 minutes.

Lucky to live in Southern Ontario

Living in greenhouse country, I am lucky to enjoy a variety of fruits and vegetables all year-long.  These cherry tomatoes come in a variety of shapes and colours. I think of all the years I lived in the Arctic of Canada and couldn’t get fresh vegetables. The tomatoes are aromatic, plump and juicy.  The sauce won’t need much else.   

The secret to this sauce is letting the olive oil infuse with the garlic and oregano first.  I keep it on medium low.  Don’t ever burn your garlic; my garlic is chunky so that I can remove it when I dress the pasta.  

The tomatoes are so pretty and I just want to eat them as is with some bread.  Sometimes I do eat them this way.

You can see that the sauce is thickening.  I don’t stir the sauce, I shake the pan because I don’t want to bruise the tomatoes.  That is where this dish gets its name.

The sauce meets the pasta and it is heaven.

All I add is a little cheese and black pepper.

Print

Shake Shake Pasta

The kids will love to watch you shake the pan for this one.  

Course Main Course

Cuisine Home Cooking in Canada, Italian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Author Renata Solski

Ingredients

The Sauce

• 4 cups cherry tomatoes I used three different types
• 3 tbsp olive oil and more for drizzling
• 2 cloves garlic quartered
• 1 tbsp fresh oregano
• salt and pepper
• parmesan for dressing the pasta

The Pasta

• 1 package 500gr rigatoni or penne

Instructions

1. Place a large pot of water on the stove to boil.  

   Place olive oil in a large pan.

   Add garlic and oregano and sauté for a few minutes. Keep on medium low heat and don't let the garlic burn.  

   Slice the cherry tomatoes in half and add to the pan cooking for a few minutes.

   DON'T stir this sauce with a spoon, just shake the pan:  shake shake pasta.  

   Cook pasta to desired taste and add to the pan. 

   You can use some pasta water to thicken the sauce.  

   Let the pasta simmer in the sauce until it is entirely coated.

   Remove and drizzle with olive oil and fresh parmesan cheese. 

   Dust with freshly ground black pepper.