Pasta with Sun Gold Tomatoes

By Matt Fisher
Servings: Serves 3

Ingredients

• 4 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1-2 cups sun gold cherry tomatoes
• 9 ounces capellini, spaghetti, or bucatini (or any cylindrical-string pasta)
• 1 cup finely grated pecorino Romano or Parmesan
• Fresh basil leaves, torn into pieces
• Toasted breadcrumbs for garnish (optional)

Preparation

Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper, season with salt and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.

Bring 3 quarts of water to a boil. Season with a generous portion of salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.

Transfer pasta to skillet with tomatoes; set over high/med-high heat. Add ½ cup pasta water. Cook, stirring and tossing with tongs often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente (add more pasta water if sauce seems dry). Add remaining basil, season with salt, and serve with breadcrumbs, if desired.