Sun Gold Spaghetti

THIS IS SUMMER COMFORT PASTA IN A BOWL! DO NOT — I REPEAT DO NOT — MISS OUT ON SUN GOLD SEASON!

Because would it really be summer if you didn’t make this? The following recipe takes 20-min and is bursting with flavor — sweetness from the tomatoes and savory yet mild depth from fresh garlic cloves and whole basil leaves.

Ingredients:
1lb spaghetti
3+ pints sun gold tomatoes
5 cloves garlic, sliced
Basil leaves (whole)
Parmesan block, freshly grated
Olive oil
Salt
Pepper

Directions:
Bring a pot of heavily salted water to a roaring boil. While you wait on the water …

Heat a large pan with olive oil.

Add in garlic gloves to sauté for a few minutes. Remove from the pan when they start to brown.

OR …

Toss in the sun gold tomatoes (whole, no need to slice!), add a pinch of salt. After a few minutes, add in the garlic. Let the tomatoes “BURST” from the heat. Should take about 5 minutes. You can aid in the bursting with the back of a spoon. Make sure the garlic doesn’t burn. Add basil and allow to simmer down and meld with the flavors. These tomatoes are naturally very sweet so this in addition to the garlic adds a nice balance.

Now add the spaghetti into the boiling water and cook al dente. Make sure to reserve a small cup of pasta water. By the time the pasta is al dente, the tomatoes have been on the stove for about 15 minutes and should be nicely simmering (or that’s what you want at least!). Transfer the cooked pasta directly into the tomato sauce (turn down the heat to low or off entirely), add in a little pasta water. Add in a good amount of fresh grated parmesan. Mix to combine, adjusting any proportions to taste. The sauce should be nice and glossy from the combination of pasta water and parmesan.

Plate the pasta and serve with a fresh sprinkle of cracked black pepper and dusting of parmesan.