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.