Sungold Tomato Pasta with Fresh Basil

I wait ALL YEAR for the little sungold tomatoes to hit the market.... and I found a few baskets of these beauties this week! This pasta dish screams Summer and is packed with flavor. This is a wonderful starting point to add shrimp or lump crab, or enjoy as a vegetarian dish. Soon the market will have micro-basil and as soon as they do I will re-make and re-post this with micro basil on top. The intense basil, almost anise, flavor of micro basil plays so beautiful with the slightly sweet creaminess of this sauce.

Ingredients

• 1 lb dried spaghetti or linguini, preferably bronze-cut

• 2 cartons of sungold tomatoes, halved

• 2 small shallots, thinly sliced

• 5 cloves of garlic, chopped

• pinch of red pepper flakes

• 1 tbsp of olive oil

• 4 tbsp butter

• 1/4 cup freshly grated Parmesan or Grana Padano

• Fresh basil, leaves separated from the stems

• (Micro basil if you can get it!)

  
  

Instructions

1. Heat a medium heavy bottom pot over medium low heat, add the olive oil and sliced shallots. Cook until shallots begin to caramelize, about 8-10 minutes. Add the chopped garlic and cook for another 8 minutes. By slowly cooking you develop a rich umami flavor with a touch of sweetness that plays well with the acidic tomatoes so be sure not to rush this step.

2. Add a few basil stems, a pinch of red pepper flakes and the tomatoes. Increase the heat to medium high. Cook for another 10 minutes, smushing the tomatoes to release their juices.

3. Pick out the basil stems and discard. Turn off the heat and transfer tomato mixture to a blender. Let cool slightly, careful not to burn yourself. Blend until completely smooth and add back to the pot.

4. Cook pasta in salted water until al dente. Heat the sauce over medium low. Using tongs, transfer the cooked pasta out of the boiling water directly into the simmering sauce and toss to coat.

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

6. Fold in fresh basil leaves. Plate and top with micro basil.

Enjoy!