Sungold Tomato Basil Angel Hair Pasta

By Kielian Baird

Serving Size: 6-8 

Ingredients:

1. ⅓ cup extra-virgin olive oil 

2. 20 ounces of sungold tomatoes, washed and dried 

3. 5 cloves of garlic, thinly sliced 

4. ½ teaspoon crushed red pepper flakes 

5. ¼ cup dry white wine 

6. Salt, to taste 

7. 1 pound of angel hair pasta, dried 

8. 2 tablespoons butter 

9. 1 cup of freshly grated parmesan, plus more for garnish 

10. ¼ cup fresh basil leave, torn or sliced, plus more for garnish   

Instructions:

1. In a large pot, ¾ filled with water. Season with salt and bring to a boil over high heat, covered. 

2. In a large saucepan, heat oil over medium heat. Add the tomatoes, garlic, and pepper flakes into the pot. Season with salt and saute, stirring often to not burn the garlic and pepper. Once the tomatoes have begun to burst, after about 10 minutes, deglaze with the white wine, then use a wooden spoon to press down on all of them to fully burst and release their juices. Cook for an additional 2-5 minutes to cook out the wine. Set aside, covered. 

3. Add the pasta into the boiling water and cook about 2 minutes short of the package's instructions. Before draining the pasta, reserve at least 2 cups of pasta water. Now, drain and set aside noodles. 

4. Place the noodles in the tomato sauce pot with a cup of pasta water. Vigorously stir and toss the pasta, over medium-high heat, to emulsify and coat the noodles. If the sauce is not emulsifying, continue adding in pasta water until it comes together. Stir in the butter, cheese, and basil. Mix until cheese and butter are incorporated. 

5. To serve, sprinkle some extra cheese and basil!