This Cherry Tomato Pasta recipe is for when you have more cherry (or grape) tomatoes than you know what to do with, or simply when they’re in season and most enjoyable!  Little tomatoes, butter, garlic, and olive oil are simmered to make a deliciously effortless sauce that’s more than the sum of its parts.It coats spaghetti to glorious summery effect.  My Mom, Peddler of Cherry Tomatoes  Ever since we upgraded to a much larger garden, our summers have been blessed with a consistent, steady stream of vegetables.First come the asparagus—a few spears every couple days to mix into our mixed vegetable stir-fries.  There’s ma lan tou in the late spring to mix with cold five spice tofu and tender bok choy that seems to bolt faster than we can eat it.  When summer is in full swing, tangles of string beans and snap peas arrive, followed by the excitement of first early potatoes, zucchini, eggplant, and summer tomatoes, and reassuring okra—one of the few vegetables that seem to grow perfectly in sync with how fast we eat them.  By late summer, the variety starts to give way to squashes, pumpkins, and gourds, and what seems to be an endless bounty—or what could also be described as an onslaught—of peppers and cherry tomatoes.

So.Many.Cherry.

Tomatoes.  In my parents’ garden, tomato plants tend to pop up everywhere from the previous year’s fallen fruits, and more often than not, they’re cherries.  Last year we successfully grew

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