A quick, cozy pasta with burst Sungold tomatoes, butter, garlic, and pasta water for a silky sauce, finished with basil and parmesan if desired.
By james
Servings
2
2 cup Sungold cherry tomatoes
200 g Spaghetti or linguine
3 tbsp Unsalted butter
3 clove Garlic cloves, thinly sliced
1 tbsp Extra virgin olive oil
Kosher salt
Black pepper, freshly ground
10 piece Fresh basil leaves
2 tbsp Parmigiano-Reggiano, finely grated (optional, for serving)
0.25 tsp Chili flakes (optional)
Calories
986 kcal
Protein
36g
Carbs
156g
Fat
32g
Fiber
28g
Sugar
55g
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Cook the Pasta
1. Bring a large pot of water to a rolling boil and season it generously with kosher salt — it should taste like mild seawater. Add the pasta and cook until 1 minute shy of al dente according to package instructions. Before draining, reserve at least 1 cup of the starchy pasta water.
200 g Spaghetti or linguine,
Kosher salt
Burst the Tomatoes
2. While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and butter. Once the butter has melted and is just starting to foam, add the garlic slices and cook, stirring, for about 1 minute until fragrant and barely golden — do not let it brown.
3. Add the Sungold tomatoes and chili flakes (if using) to the skillet. Increase the heat to medium-high and cook, stirring occasionally, for 4–6 minutes until the tomatoes burst, collapse, and release their juices into a glossy, jammy sauce. Use the back of a spoon to gently press any stubborn tomatoes. Season with salt and black pepper.
2 cup Sungold cherry tomatoes,
Kosher salt,
Black pepper, freshly ground,
0.2 tsp Chili flakes (optional)
Finish & Serve
4. Transfer the drained pasta directly into the skillet with the tomato sauce. Add a generous splash of the reserved pasta water and toss vigorously over medium heat for 1–2 minutes, adding more pasta water as needed, until the sauce is silky, emulsified, and clings beautifully to every strand.
5. Remove from heat and tear in the fresh basil leaves, tossing gently. Divide between two bowls and finish with a drizzle of extra virgin olive oil, a few extra grinds of black pepper, and grated Parmigiano-Reggiano if desired. Serve immediately.
1 tbsp Extra virgin olive oil,
Black pepper, freshly ground,
10 piece Fresh basil leaves,
2 tbsp Parmigiano-Reggiano, finely grated (optional, for serving)
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By james
