Balsamic Pasta and Tomatoes
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| Category: | PASTAS |
Ingredients
Balsamic Pasta and Tomatoes Directions
- Bring a large pot of generously salted water to a boil.
- Heat ½ cup extra-virgin olive oil in a large saucepan over medium. Cook 5 garlic cloves, finely chopped, stirring, until golden, 30–60 seconds.
- Add 14 oz. Sun Gold tomatoes, halved through stem ends, 1 tsp. kosher salt, ½ tsp. crushed red pepper flakes, and ½ cup boiling salted water from pot;
- season with freshly ground black pepper.
- Cook, stirring occasionally and smashing tomatoes with a wooden spoon, until tomatoes are jammy and falling apart, 5–7 minutes.
- Meanwhile, cook 1 lb. campanelle or other medium pasta in pot of boiling salted water, stirring occasionally, until al dente.
- Add 2 Tbsp. torn basil leaves and remaining 14 oz. Sun Gold tomatoes, halved through stem ends, to sauce and cook, stirring occasionally, until tomatoes have burst, 5–8 minutes.
- Stir in 1 Tbsp. balsamic glaze.
- Drain pasta and add to sauce; toss to coat.
- Transfer pasta to a large shallow bowl;
- top with remaining 2 Tbsp. torn basil leaves and drizzle with more balsamic vinegar
