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Tangy Balsamic Pasta With Sungold Tomatoes
Recipe:
Ingredients:
1½tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
½ cup extra-virgin olive oil
5garlic cloves, finely chopped
28oz. Sun Gold tomatoes, halved through stem ends, divided
½tsp. crushed red pepper flakes
Freshly ground black pepper
1lb. campanelle or other medium pasta
4Tbsp. torn basil leaves, divided
1Tbsp. balsamic glaze (preferably Nonna Pia’s); plus more for drizzling (optional)
Instructions:
Step 1
Bring a large pot of generously salted water to a boil.
Step 2
Heat ½ cup extra-virgin olive oil in a large saucepan over medium. Cook 5 garlic cloves, finely chopped, stirring, until golden, 30–60 seconds. Add 14 oz. Sun Gold tomatoes, halved through stem ends, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. crushed red pepper flakes, and ½ cup boiling salted water from pot; season with freshly ground 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 1 lb. campanelle or other medium pasta in pot of boiling salted water, stirring occasionally, until al dente.
Step 4
Add 2 Tbsp. torn basil leaves and remaining 14 oz. 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 2 Tbsp. torn basil leaves and drizzle with more balsamic glaze if desired.
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