Pasta with Sungold Tomatoes

This very simple pasta is remarkably delicious - in fact it may be the most delicious pasta we have ever made.  It really is the perfect way to feature the summer sungold tomato bounty.  

  • Serves: 2
  • Cook Time: 30 minutes
  • 2 Pints Sungold Tomatoes
  • 4 Cloves Garlic (Sliced)
  • 1 package Rigatoni or Other Pasta
  • 1.5 cup Parmigiano Reggiano (or Pecorino Romano)
  • 6 Tablespoons Olive Oil
  • 1 Teaspoon Red Pepper Flakes (optional)
  • 12 Leaves Fresh Basil (torn into pieces)
  1. Heat 4 tablespoons of oil in a large skillet over medium heat.
  2. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and stirring often, until tomatoes pop, about 10-12 minutes.
  3. Squish tomatoes with a spoon to release their juices. Remove from heat and set aside.
  4. Meanwhile, boil pasta to 2 minutes shy of the directions. Be sure to generously salt the water. Before draining pasta, reserve 1 cup of pasta water.
  5. Put skillet back on high heat, and toss in drained pasta and add 1/2 cup of pasta water. Stir often until the sauce begins to reduce / thicken. About 1 minute.
  6. Stir in cheese, 1 tablespoon of oil (optional) and half of the basil until the sauce fully coats the pasta. You can add more pasta water if the sauce thickens too much.
  7. Add remaining basil, season with salt to taste, and serve with addition parmesan cheese sprinkled on top.