Sungold tomato pasta

Adapted from Wishbone Kitchen

Photo: Wishbone Kitchen

Ingredients

1 lb dried spaghetti, preferably bronze-cut
2 cartons of sungold tomatoes, halved
2 small shallots, quartered
5 cloves of garlic, peeled
pinch of red pepper flakes
1 tbsp of olive oil
4 tbsp butter
1/4 cup freshly grated parm
Fresh basil, leaves separated from the stems

Directions

1. Preheat oven to 350°. Combine tomatoes, shallots, garlic, and red peper flakes in an oven safe skillet. Add the olive oil and roast for 35-40 min.

2. Transfer tomato mixture to a blender. Technically you should let the mixture cool before blending so it doesn’t explode, but if you leave the top hole unplugged and cover with a dish towel to let the steam escape you should be fine. But proceed at you’re own risk. Blend until completely smooth and add back to the pot.

3. Cook spaghetti in salted water until al dente and set aside 1 cup of pasta water. Heat the sauce over medium low. Add the cooked pasta to the simmering sauce and toss to coat.

4. Allow the pasta to cook for another minute in the sauce. Turn off the heat, add butter, a large handful of fresh grated parm, and a splash of pasta water. Toss to combine, continue adding pasta water until sauce becomes glossy and emulsified.

5. Top with fresh basil leaves and a little more parm.

(This can be made with any type of tomatoes, but Sungolds are especially sweet. For a heartier/richer sauce, you can add a handful of crumbled goat cheese to step 3)