RECIPE : Sungold Tomato Pasta (VIDEO)

SUNGOLDPASTA.JPG

As the last hints of summer permeate the air, I implore you to get your fix of tomatoes. Thin, juicy skins, barely able to hold their fruit, and sweet as can be! Poured over pasta, married with basil, or simply sliced and decorated with coarse salt, now is the time to make the most of these final days of tomato season.

Sungold Tomatoes are so sweet and juicy and when hit with the heat from the pan, burst and melt into a velvety sauce doing all the work for you. If you cannot find sungolds, use any good cherry or heirloom tomato.

I also am posting new videos to my YouTube Channel including a video of me making the dish, which I posted below. Let me know what you think!

Screen Shot 2019-09-15 at 8.23.24 AM.png

INGREDIENTS


Serves 4

1/3 cup olive oil 

4 gloves garlic, sliced 

2 pints tomatoes, 1 pint halved

1 teaspoon red chile, finely diced or red pepper flakes 

2 lemons, tested and juiced 

1 pound dried pasta such as spaghetti, bucatini, or linguini 

1/3 cup good parmesan cheese 

1 bunch of basil, coarsely chopped, plus some for serving

DIRECTIONS


Heat the oil in a large saucepan over medium heat. Add the garlic and cook about 2 minutes. Add the tomatoes and the chile. Season with salt and cook tomatoes until they start to break down usually around 6- 8 minutes. Stir in half the lemon zest and all the lemon juice. Cook a few more minutes. 

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. 

When pasta is cooked, drain the pasta (reserve 1 cup of water) and return to the pot. Add the tomato sauce, a splash of the pasta water, and parmesan cheese over the heat for 1 minute. Toss to coat. Sprinkle in basil. 

To serve, give a final grating of parmesan cheese to the pasta, and a sprinkle of basil. 


Caitlin ConfidentialComment