This is my go-to sauce for little tomatoes. The ingredient amounts are adjustable to your taste. Start the pasta water when you begin preparing the sauce and make sure the water is properly salted with at least 1-1/2 tablespoons of salt or the dish will taste bland and under-seasoned - insipido . Buon appetito!
4 plump, fresh garlic cloves, thinly sliced or finely chopped
Generous amount of really food olive oil
2 Tbs. capers, drained
Balsamic vinegar, to taste- about 1-1/2-2 Tablespoons
1-pint cherry tomatoes, halved unless really small
Butter, butter, butter!
Salt & freshly-ground pepper
Fresh basil, oregano, or marjoram, torn into small pieces with whole leaves for garnish
Sauté garlic and capers in olive oil until garlic blondes. Add the tomatoes and cook gently about five minutes. Then add the herbs as much butter as your conscience allows and the balsamic vinegar. Taste and season with salt and pepper. Mix in the herbs at the end. Drain the cooked
pasta, saving a half cup or so of the water to add, if desired, to the sauced pasta. I can never resist adding another lump of butter when I toss the sauce with the pasta. Squisito!