Pasta That Pops

• 8 ounces pasta
• 6 cups frozen cherry tomatoes
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1-1/2 teaspoons balsamic vinegar
• 1 tablespoon Italian Seasoning Blend
• salt and freshly ground black pepper to taste
• 1 tablespoon frozen chives, minced (optional)
• Parmesan cheese, grated

1. Set a pot of water to boil for the pasta, cooking it according to package directions.
2. Empty the bag of frozen cherry tomatoes into a large, heavy skillet and turn to medium heat. Let the tomatoes defrost for about 10 minutes, until they pop their skins and release most of their juices.
3. Strain out the tomato solids, letting the juice drain into a bowl.
4. Melt the butter in the empty skillet, and then add the garlic; cook, stirring, about 1 minute, until the garlic is lightly browned.
5. Return the tomato juice to the pan and bring to a boil. Cook over medium-high heat for about 10 minutes, or until the juice is reduced to a thin layer of liquid in the bottom of the pan.
6. Reduce the heat to low; stir in the balsamic vinegar, tomato solids, herb blend, salt, and pepper. Once the sauce bubbles slightly, turn off the heat and add the chives, if using.
7. Serve over pasta, topping with cheese.
8. Notes:rnYou can create an Italian Seasoning Blend from dried herbs: I like to use 1-1/2 tablespoons each dried basil and oregano, 1 tablespoon dried parsley, and 1-1/2 teaspoons dried rosemary. Or you can add a commercial blend or individual dried herbs to taste.rnThis recipe features frozen cherry tomatoes, but it can also be made in season. Fresh tomatoes will pop in less time, so it's best to drop the pasta into the water first. You can use up to three times as many fresh herbs as dried.

pasta, frozen cherry tomatoes, butter, garlic, balsamic vinegar, italian seasoning blend, salt, frozen chives, parmesan cheese

Taken from food52.com/recipes/80574-pasta-that-pops (may not work)