Pasta with Sun Gold Tomatoes

Pasta with Sun Gold Tomatoes
New York City’s Italian impresario Mario Batali likes to use Sun Gold tomatoes—a sweet, slightly tannic variety of cherry tomato—to make this dish. Any good cherry or grape tomatoes, or a chopped large tomato, will work, too. Be sure to cook the tomatoes down until they’ve released all of their juices.
Serves 2
Recipe by Mario Batali
May 2011
Ingredients
4 Tbsp. extra-virgin olive oil, divided
8 oz. Sun Gold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes
Kosher salt
6 oz. capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional) (click for recipe)
Preparation
Heat 3 Tbsp. oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, 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.
Meanwhile, bring 3 quarts water to a boil in a 5-qt. pot. Season with 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 heat. Add 1/2 cup pasta water. Cook, stirring and tossing 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.

Read More http://www.bonappetit.com/recipes/2011/05/pasta-with-sun-gold-tomatoes#ixzz1LHAfOXqT

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One Response to Pasta with Sun Gold Tomatoes

  1. I made this last week and it was amazing. The golden tomatoes are in season and make the dish so taste. I used double the amount of fresh basil!

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