Spicy Sungold Tomato Pasta

This simple pasta recipe makes the most of tomato season and the abundance of fresh sungold cherry tomatoes that make food come to life. Omit the calabrian pepper for a non spicy version that's just as tasty.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare a pot of water for cooking pasta, not forgetting to salt water once it boils.

Step 2

While water reaches a boil, set the oven to broil on high. Add tomatoes to glass baking dish so they are in a single layer. Toss generously with olive oil, salt, and pepper.

Step 3

Put tomato dish in oven for approximately 10- 15 minutes, until tomatoes begin to burst and turn dark brown. While tomatoes cook, start your pasta, cooking until al dente and then straining.

Step 4

Once the tomatoes have burst, add the minced garlic and calabrian chile paste. Give everything a good stir and return to oven for 5 or so minutes longer.

Step 5

When you are satisfied the tomatoes and garlic are sufficiently browned, remove from oven. Use tongs to smash tomatoes into something resembling a chunky sauce, sprinkling in dried basil as desired. Add drained pasta and toss, being sure to get all the flavorful bits off the bottom and side of the dish. Stir in heavy cream a tablespoon or so at a time until the dish is creamy to your liking. Add grated parm and stir once more.

Step 6

Use tongs to move to serving bowls. Top with additional parm and enjoy the fresh flavors of the season's bounty!

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