Tangy Balsamic Pasta with Sungold Tomatoes

Ingredience

Salt

Olive oil

3 garlic cloves, finely chopped

400gr Sun Gold tomatoes, halved through stem ends, divided

½ tsp. crushed red pepper flakes

Freshly ground black pepper

250gr campanelle or other medium pasta

torn basil leaves, divided

1 Tbsp. balsamic glaze (preferably Nonna Pia’s); plus more for drizzling (optional)

Pokyny

Step 1

Bring a large pot of generously salted water to a boil.

Step 2

Heat olive oil in a large saucepan over medium. Cook 5 garlic cloves, finely chopped, stirring, until golden, 30–60 seconds. Add 3/4 Sun Gold tomatoes, halved through stem ends, and salt, ½ tsp. crushed red pepper flakes, and ½ cup boiling salted water from pot; season with black pepper. Cook, stirring occasionally and smashing tomatoes with a wooden spoon, until tomatoes are jammy and falling apart, 5–7 minutes.

Step 3

Meanwhile, cook pasta in pot of boiling salted water, stirring occasionally, until al dente.

Step 4

Add torn basil leaves and remaining 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.

Step 5

Transfer pasta to a large shallow bowl; top with remaining torn basil leaves and drizzle with more balsamic glaze if desired.