Burst Sun Gold Tomato Pasta

1. 1

   Clean cherry tomatoes and remove stems. Set a large pot of water to boil for pasta. Heat a large skillet over medium heat.

2. 2

   While pasta is cooking, add olive oil and butter to the skillet and stir in garlic and cherry tomatoes. Let the tomatoes cook for a few minutes undisturbed, they will bubble and blister and pop. Gently press on them with the back of a wooden spoon to release their juices. Add salt, pepper, and red pepper flakes to taste.

3. 3

   Cover the tomatoes and turn the heat down to low. Cook for about 10 minutes and remove from heat until your pasta is cooked to al dente.

4. 4

   Once pasta is just slightly undercooked, remove from water (do not discard) and combine with the tomatoes. Turn heat up to medium high. Stir everything together and bring to a boil. Add a couple spoonfuls of reserved pasta water if it starts to get too thick.

5. 5

   Portion into bowls and serve with a freshly grated parmesan, more fresh pepper and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.