Main Dishesbonappetit4.8
Tangy Balsamic Pasta With Sun Gold Tomatoes
Quickly cooked-down Sun Gold tomatoes give fresh marinara vibes to this low-key summer pasta.
👥 6 Servings👤 Chrissy Tracey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Bring a large pot of generously salted water to a boil.
2
Heat ½ cup extra-virgin olive oil in a large saucepan over medium. Cook 5 garlic cloves, finely chopped, stirring, until golden, 30–⏱️ 60 seconds. Add 14 oz. Sun Gold tomatoes, halved through stem ends, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. crushed red pepper flakes, and ½ cup boiling salted water from pot; season with freshly ground black pepper. Cook, stirring occasionally and smashing tomatoes with a wooden spoon, until tomatoes are jammy and falling apart, 5–⏱️ 7 minutes.
. Sun Gold tomatoes, halved through stem ends, divided28 oz½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1Freshly ground black pepper
3
Meanwhile, cook 1 lb. campanelle or other medium pasta in pot of boiling salted water, stirring occasionally, until al dente.
. campanelle or other medium pasta1 lb
4
Add 2 Tbsp. torn basil leaves and remaining 14 oz. Sun Gold tomatoes, halved through stem ends, to sauce and cook, stirring occasionally, until tomatoes have burst, 5–⏱️ 8 minutes. Stir in 1 Tbsp. balsamic glaze. Drain pasta and add to sauce; toss to coat.
. torn basil leaves, divided4 Tbsp. Sun Gold tomatoes, halved through stem ends, divided28 oz. balsamic glaze (preferably Nonna Pia’s); plus more for drizzling (optional)1 Tbsp
5
Transfer pasta to a large shallow bowl; top with remaining 2 Tbsp. torn basil leaves and drizzle with more balsamic glaze if desired.
. torn basil leaves, divided4 Tbsp
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...