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Sungold Tomato and Basil Pasta

Sungold Tomato and Basil Pasta

@max.baroni

Ingredients

  • 1 lb spaghetti, linguine or rigatoni
  • 5 Tbsp butter
  • 3 garlic cloves, thinly sliced
  • 1 tsp chili flakes
  • 4-5 cups sungold tomatoes
  • 1 tsp sugar (optional, to taste)
  • Kosher salt, to taste
  • 1 cup basil, packed
  • Olive oil
  • Optional: soft cheese for topping (goat cheese, stracciatella, burrata, or parmesan)
  • Freshly ground black pepper

Directions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. While the water heats, melt the butter in a saucier (or a large saucepan) over medium heat. Once hot, add the garlic and sauté until soft but not colored. Stir in the chili flake and toast for about 30 seconds.
  3. Add the sungold tomatoes, cooking over medium heat until they begin to soften, about 5-10 minutes. As they soften, they will start to burst open. Use the back of a spoon to slightly crush them and release more of the juices.
  4. About halfway through, drop your pasta into the boiling water so it finishes cooking in sync with the sauce. Drizzle in a bit of olive oil to the simmering tomatoes, and season with a few pinches of salt. Cook until the sauce has mostly emulsified but still has plump pieces of tomato. Taste and add sugar, salt, and olive oil to taste.
  5. Once the pasta is ready, transfer it directly into the sauce along with a good ladle of pasta water and the basil (torn if you like it more evenly distributed). Cook together for a minute or two over medium heat until the sauce thickens slightly and clings to the pasta.
  6. Serve a generous pile of paste on a plate or in a bowl, topping with a dollop of soft cheese and a few cracks of black pepper.

Recipe credited to @max.baroni. Shared for documentation; please support the original creator. See our legal notice.