Lately, I've been having a lot
of success with cooking pasta in what I think
of as «risotto style» with a minimal amount
of flavorful liquid that gets absorbed into the pasta as it cooks, creating pasta that
bursts with
flavor, as well as a
nice sauce that isn't tomato - based.
A bite
of soup with a cherry tomato that literally
bursts into your mouth is just phenomenal and adds a
nice freshness against the smoky
flavor of the soup.