Sungold Tomato Pasta
Angel hair with burst sweet sungold cherry tomatoes simmered in olive oil, garlic and shallots make a simple and delicious summer pasta dish. A quick and easy 15 minute dinner recipe.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: dinner, Main, Main Course, Mains
Cuisine: American, Italian
Servings: 4
Calories: 262kcal
- ½ pound angel hair pasta or pasta of your choice
- 1 pint sun gold cherry tomatoes
- 4 cloves garlic minced
- 1 shallot minced
- ¼ cup olive oil
- ½ cup reserved pasta water
- ¼ cup fresh basil
- ¼ cup parmesan cheese plus more
- red pepper flakes to taste
- salt to taste
Bring a large pot of salty water to a boil and cook pasta one minute shy of al dente according to package directions. Reserve a cup of pasta water and drain.
While the pasta is cooking, finely mince garlic and shallot.
In a large, deep sauce pan or dutch oven, heat olive oil over medium heat. Add in garlic and shallots and cook for 1-2 minutes until fragrant. Reduce heat if needed to avoid burning.
Add in sungold tomatoes and cook gently for 5-8 minutes until tomatoes burst. Season with a pinch of salt and red pepper flakes.
Add cooked pasta to sauce and toss with ¼ cup pasta water and parmesan cheese. Add more pasta water as needed until the pasta is coated in a silky sauce.
Serve in big bowls topped with fresh basil, more parmesan cheese and red pepper flakes.
The fresher the ingredients the better in this recipe. It's very simple and you can taste each one so use sweet tomatoes, fresh herbs and really good olive oil.
Use a deep pot to make the pasta sauce as the tomatoes will sputter as they burst.
Pasta can be served warm or room temperature.
Calories: 262kcal | Carbohydrates: 24g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 139mg | Potassium: 379mg | Fiber: 2g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 2mg