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Sungold Tomato Pasta with Garlic Breadcrumbs and Basil Recipe

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3.8 from 5 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This vibrant Sungold Tomato Pasta recipe showcases the natural sweetness of roasted Sungold tomatoes combined with fresh basil, garlic, and a touch of heat from red pepper flakes. Enhanced with a silky sauce of butter and parmesan, and optionally topped with garlicky toasted breadcrumbs, this pasta is a perfect blend of textures and flavors ideal for a comforting yet elegant meal ready in under an hour.

Ingredients

Breadcrumb Topping (Optional)

  • 1 cup breadcrumbs (about 3 ounces)
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic (grated or minced)

Roasted Tomato Sauce

  • 5 cups Sungold tomatoes (about 750 grams, can substitute cherry tomatoes)
  • 5 stems basil (about 1 ounce)
  • 6-8 cloves garlic
  • 1 medium shallot (halved, lengthwise)
  • 1/4 – 1/2 teaspoon red pepper flakes (to taste, can use about 2 fresh chilis)
  • 5 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Pasta and Finishing

  • 1 pound pasta (we used bucatini)
  • 4 tablespoons unsalted butter (cold and cut into cubes)
  • 1 cup fresh basil leaves (about 1 ounce)
  • 2/3 cup parmesan cheese (freshly grated, about 2 ounces)
  • 1/2 – 1 cup reserved pasta water (as needed to thin sauce)
  • Kosher salt and black pepper to taste

Instructions

  1. Prepare Garlicky Breadcrumbs (Optional): Preheat the oven to 375°F. In a bowl, combine breadcrumbs, olive oil, kosher salt, black pepper, and grated garlic. Spread this mixture evenly on a prepared baking sheet. Bake for 3-6 minutes, stirring once or twice during cooking to ensure even browning. Watch carefully to prevent burning. Remove and set aside.
  2. Roast Sungold Tomatoes: Increase the oven temperature to 425°F. In a large shallow baking dish, arrange the Sungold tomatoes, basil stems, halved shallot, garlic cloves, and red pepper flakes or fresh chilies if using. Season with kosher salt and black pepper, then drizzle with olive oil. Roast for 20-25 minutes until the tomatoes are softened and start to pop. Remove from oven, discard the basil stems, and set aside some tomatoes for garnishing.
  3. Process the Roasted Vegetable Mixture: Use a food processor or blender to puree the remaining roasted tomatoes, shallots, garlic, and oil until smooth, if you prefer a pureed sauce. This step is optional and can be skipped for a chunkier texture.
  4. Cook Pasta: While tomatoes roast, bring a large pot of heavily salted water to a boil. Cook the pasta 1-2 minutes less than package directions for al dente texture, as it will finish cooking in the sauce. Reserve at least 1 cup of pasta water before draining.
  5. Combine Pasta and Sauce: Transfer the tomato sauce to a large saucepan over low heat. Add hot cooked pasta to the sauce along with a splash of reserved pasta water, grated parmesan, cold butter cubes, and fresh basil leaves.
  6. Toss to Finish: Toss the pasta gently, adding more reserved pasta water as needed until the sauce clings to the noodles, the basil wilts, and the butter and cheese melt into a smooth, silky sauce.
  7. Serve and Garnish: Divide the pasta into bowls. Garnish each serving with reserved roasted Sungold tomatoes, additional fresh parmesan, crispy garlicky breadcrumbs, a sprinkle of red pepper flakes, and fresh basil leaves for added aroma and texture.
  8. Storage and Reheating: Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with reserved pasta water to loosen the sauce and maintain creaminess.

Notes

  • Using Sungold tomatoes gives a naturally sweet and flavorful sauce, but cherry tomatoes are a suitable substitute.
  • Breadcrumb topping adds a crunchy contrast but is optional.
  • Adjust the amount of red pepper flakes or fresh chilies to control spice level.
  • Reserve enough pasta water to achieve the perfect sauce consistency and to reheat leftovers smoothly.
  • Butter and parmesan enrich the sauce, creating a luscious texture and taste.
  • For best flavor, use fresh basil leaves rather than dried.
  • Watch the breadcrumbs carefully while toasting to avoid burning.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Pasta
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/sungold-tomato-pasta-with-garlic-breadcrumbs-and-basil-recipe/