Spaghetti with Sun Gold Tomato Sauce

Ingredients for Spaghetti with Sun Gold Tomato Sauce

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, finely chopped

• 2 sprigs basil

• 1 sprig thyme

• 1/2 sprig tarragon

• 1 whole star anise pod

• 1 whole clove

• 600g Sun Gold or cherry tomatoes, halved

• 2 teaspoons Sherry or red wine vinegar

• Kosher salt, freshly ground pepper

• 350g spaghetti

Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Season sauce with salt and pepper.

Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 240ml pasta cooking liquid.

Add pasta and 120ml pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Reheat before tossing with spaghetti.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.