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.
Servings: 4
Calories: 262kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Salt your pasta water! This seasons the pasta and adds to the sauce.
- Don't forget to reserve some pasta water! The starchy water helps to bring the sauce together and make it silky.
- Use a deep pot - I use the pasta pot to make the sauce. The tomatoes will burst and bubble while they cook, a deep pot helps avoid splatters and mess. I help the softened tomatoes break down a bit by gently pressing with the back of a wooden spoon.
- Add pasta water gradually. Start with ¼ cup and toss well, then add more as needed. The sauce will keep loosening as you toss, so give it a minute before adding more.
- Grate parmesan directly into the pan while it's off the heat or on very low heat. This helps it melt smoothly into the sauce instead of clumping.
- Chiffonade the basil into thin strips so you get some in every bite. To do this, stack the leaves on top of each other and roll into a tube shape. Cut thin slices to create perfect basil ribbons.
- Add basil at the end! Heat destroys its bright, fragrant flavor fast. Add it right before serving.
- Measure with your heart. The measurements in this recipe are meant as a guideline. By all means, measure garlic and parmesan cheese with your heart!
Nutrition
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