Sungold Tomato Pasta

• servings: 6 servings
• total time: 45 minutes

Ingredients

1 tablespoon extra-virgin olive oil

2 small shallots, peeled and thinly sliced

5 medium garlic cloves, peeled and thinly sliced

4 cups Sungold tomatoes, halved

¼ teaspoon crushed red pepper flakes

1 pound thick-cut spaghetti, preferably bronze-cut

½ stick (4 tablespoons) unsalted butter

1 ounce freshly grated Parmesan cheese (about ¼ cup)

1 cup packed fresh basil leaves, plus more for garnish

Directions

MAKE THE SAUCE: Heat a large Dutch oven or pot over low heat. Add the olive oil and shallots and cook, stirring, until they begin to caramelize, 5 to 7 minutes. Add the garlic and cook until just barely golden brown, about 1 minute more.

Add the tomatoes and red pepper flakes. Increase the heat to medium-high and cook, smushing the tomatoes with the back of a spoon to release their juices, until the sauce is slightly thickened and jammy, about 10 minutes. Turn off the heat. Let the sauce cool before using an immersion blender or blender and processing until smooth.

COOK THE PASTA: Fill a large pot with five quarts of water. Bring it to a boil and add 2 tablespoons of salt. Cook the pasta for 2 minutes shy of the package instructions.

SAUCE THE PASTA: Bring the sauce to a simmer over medium-low heat before adding the pasta. Using tongs, transfer the pasta directly to the sauce and add ¼ cup of the cooking water. Cook the pasta in the sauce for 2 minutes, stirring occasionally.

Turn off the heat and add the butter, Parm, and another ¼ cup of cooking water. Stir until the sauce is glossy and emulsified, adding more cooking water as needed. Fold in the fresh basil.

SERVE: Plate the pasta, top with more basil, and serve.