Pasta with Sun Gold Tomatoes

Ingredients for Pasta with Sun Gold Tomatoes

• 60ml extra-virgin olive oil, divided

• 230g Sun Gold or cherry tomatoes

• 2 garlic cloves, thinly sliced

• 1/4 teaspoons crushed red pepper flakes

• Kosher salt

• 170g capellini, spaghetti, or bucatini

• 110g finely grated Pecorino or Parmesan

• 8 medium fresh basil leaves, torn into pieces

• Toasted breadcrumbs (for garnish

• optional)

Heat 45ml oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.

Meanwhile, bring 2.8L water to a boil in a 4.7L pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 240ml pasta cooking water.

Transfer pasta to skillet with tomatoes; set over high heat. Add 120ml pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

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.