Sungold Tomato Pomodoro

Ingredients

• 2 lb Sungold tomatoes (Halved)
• 2 tbsp Extra-virgin olive oil (Plus more for drizzling, if desired)
• 1 Shallot (Finely minced)
• 4 cloves Garlic (Peeled; kept whole for cooking, then mashed into a paste)
• Kosher salt (A heavy hand for the tomatoes, plus more for the pasta water and to taste)
• Chili peppers (Clobberian chili peppers or another preferred chili, to taste)
• 0.5 cup Dry white wine (Used to deglaze and flavor the tomato sauce)
• 12 oz Dried pasta (Any suitable pomodoro pasta shape)
• 4 tbsp Unsalted butter (Cold and divided; some is stirred into the tomatoes and the remainder is added with the pasta)
• 0.75 cup Parmesan cheese (Finely grated)
• 1 cup Pasta water (Reserved; add only as needed to emulsify the sauce)
• 0.5 cup Fresh basil (Freshly torn)

Steps

1. 1

   Prepare the vegetables. Slice the Sungold tomatoes in half, finely mince the shallot, and peel the garlic cloves. Keep the garlic cloves whole so they can be removed and mashed later.

2. 2

   Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the minced shallot and sauté for about 3–4 minutes, stirring occasionally, until softened and fragrant but not deeply browned.

3. 3

   Add the whole garlic cloves and the chili peppers. Cook for about 1 minute, until the garlic is fragrant and the chili begins to perfume the oil.

4. 4

   Add the halved Sungold tomatoes and a generous amount of salt. Stir to coat the tomatoes in the oil and aromatics, then cook for 5–7 minutes until the tomatoes begin to soften and release their juices.

5. 5

   Pour in the white wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, and simmer for 2–3 minutes until the wine has reduced slightly and no longer smells raw.

6. 6

   Partially cover the pot, leaving a gap for steam to escape. Continue cooking the tomatoes over medium-low heat while you cook the pasta, stirring occasionally, until the tomatoes have collapsed and the sauce has reduced to a spoon-coating consistency, about 15–20 minutes.

7. 7

   Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water.

8. 8

   Remove the garlic cloves from the tomato sauce and place them on a cutting board. Smash them with the flat side of a knife and scrape them into a smooth paste.

9. 9

   Add the garlic paste directly back to the tomato sauce. Stir thoroughly so it disperses through the softened tomatoes.

10. 10

    Add some of the cold butter to the tomato sauce and stir until melted and incorporated, making the sauce glossy.

11. 11

    Add the drained al dente pasta to the pot along with the remaining butter and the grated Parmesan. Toss continuously so the cheese and butter coat the pasta instead of clumping.

12. 12

    Add a small splash of reserved pasta water and toss again. Continue adding pasta water a little at a time until the sauce is loose, silky, and emulsified; you may not need the entire cup.

13. 13

    Turn off the heat and fold in the torn basil. Taste and adjust the salt and chili seasoning. Serve immediately, with additional Parmesan or olive oil if desired.

Notes

The transcript does not provide exact quantities, so amounts are practical estimates based on the described preparation. Adjust the butter, Parmesan, and pasta water to achieve the desired consistency. Use ripe Sungold tomatoes for the sweetest and most flavorful sauce.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• summer
• stovetop
• quick meal