In our opinion, this pasta is absolutely to die for! We grow extra Sun Gold cherry tomatoes just so we can make this pasta a few times during the summer. Sometimes it only takes a handful of wonderful ingredients to make something so yummy! I am counting the days until our Sun Gold’s are ripe; they are so sweet & juicy! In the summer the Tomato Guy (Stony Paradise) at Trout Lake Market has gorgeous Sun Gold’s, they are like candy, sooo sweet!
4 Tbsp. EVOO, divided
8 oz. Sun Gold or other cherry tomatoes
2 garlic cloves, thinly sliced
¼ tsp. pepperoncino (red pepper flakes) or to taste
6 oz. spaghettini or spaghetti
¾ cup Pecorino or Parmigiano Reggiano, finely grated, or a combination of both
8 medium fresh basil leaves, torn into pieces
Toasted coarse, homemade breadcrumbs (for garnish)
Heat 3 Tbsp. EVOO in a large skillet over medium heat. Add tomatoes, garlic & pepperoncino, season with salt & cook, covered, slightly swirling pan often, until tomatoes blister & burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat & set aside.
Meanwhile, bring a large pot of water to a boil. Add 1 Tbsp. salt; add pasta & cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup of pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add ½ cup of pasta cooking water. Cook pasta, stirring & tossing often, until sauce thickens & begins to coat the pasta, about 1 minute. Stir in remaining 1 Tbsp. EVO, cheese, half the basil & toss until sauce coats pasta & pasta is al dente, adding more pasta cooking water if sauce seems too dry. Add remaining basil, season with salt. Place pasta in a large, warm serving bowl & top with toasted breadcrumbs.
Buon gusto is all I can say!
To see about making homemade crumbs, click Making Breadcrumbs.
Delicious!! Only thing I would change is less of the pepperincino. Recipe asks for 1/4 tsp. First time I made it I used 1/8 tsp (not a spicy food fan) and it was great but I couldn’t notice the pepperincino. This time I used the full 1/4 tsp and it was too spicy for both me and my hubby (who does like spicy). So….somewhere in between?
Further to my comment…..not everyone likes Parmesan cheese. I used grated Aged Gouda. Works well and tastes great. It is my go to substitute for Parmesan or Romano or Asiago. Thanks, Phyllis!
We love this dish so much I made it for California guests staying with us. There are 6 of us and I made enough pasta for 10 along with a salad and fresh Olive Bread.
One of my favourite recipes on your website. First enjoyed this at the Owen’s table and loved it. I have made it myself several times and have received nothing but compliments on it. Served it with a salad and asparagas. Awesome!!!! Plus, thanks to Phyllis’ suggestion had lactose free ice cream and fruit for dessert. Guests were so assorted, one lactose intolerent, one vegetarian, and two on a diet. Everyone got exactly what they wanted.
Hi Dianne! So nice to hear from you! Have you checked out my asparagus recipes? There is an asparagus vinaigrette that we adore at #5. You got lucky with the guests and their dietary restrictions! The only thing missing was a person who is “gluten-free”…
I love to hear feedback of the recipes and of course the blog posts, so please keep in touch!