This pasta is absolutely to die for! We grow extra Sun Gold cherry tomatoes just so we can make it 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 and juicy! In the summer the Tomato Guy, owner and tomato whisperer of Stony Paradise Organic Farm in Kelowna, appears at our farmer’s market. He has gorgeous Sun Gold’s, that are like candy, sooo sweet!
Makes 2 Servings
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
Garnish:Toasted coarse, homemade breadcrumbs
Heat 3 Tbsp. EVOO in a large skillet over medium heat. Add tomatoes, garlic and pepperoncino, season with salt and cook, covered, slightly swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
Meanwhile, bring a large pot of water to a boil. Add 1 Tbsp. salt; add pasta and 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 and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining 1 Tbsp. EVO, cheese, half the basil and toss until sauce coats pasta and 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.
Buona, buona, buona is all I can say!
Helpful link to: Making Breadcrumbs.