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Tangy Balsamic Pasta With Sungold Tomatoes

5.0

(4)

Baslamic tomato pasta in a green bowl with a yellow napkin.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca

Not only is this pasta a showstopper for its simplicity and flavor, but it’s a true treat that can be enjoyed either hot or cold. While the recipe doesn’t call for cheese, you can further elevate this dish by adding some torn mozzarella or shredded Parmesan tossed in at the end if you aren’t vegan. The balsamic glaze adds a perfect pop of acid and pleasant sweetness that plays well with the sweet Sungold tomatoes in this pasta. —Chrissy Tracey

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What you’ll need

Recipe information

  • Yield

    6–8 servings

Ingredients

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
½ cup extra-virgin olive oil
5 garlic cloves, finely chopped
28 oz. Sun Gold tomatoes, halved through stem ends, divided
½ tsp. crushed red pepper flakes
Freshly ground black pepper
1 lb. campanelle or other medium pasta
4 Tbsp. torn basil leaves, divided
1 Tbsp. balsamic glaze (preferably Nonna Pia’s); plus more for drizzling (optional)

Preparation

  1. Step 1

    Bring a large pot of generously salted water to a boil.

    Step 2

    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, and 1½ tsp. Diamond Crystal or 1 tsp. Morton 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.

    Step 3

    Meanwhile, cook 1 lb. campanelle or other medium pasta in pot of boiling salted water, stirring occasionally, until al dente.

    Step 4

    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.

    Step 5

    Transfer pasta to a large shallow bowl; top with remaining 2 Tbsp. torn basil leaves and drizzle with more balsamic glaze if desired.

TagsLunchDinnerMainVeganVegetarianHealthyishNut FreeDairy FreeEasyQuickWeeknight MealsSimmerSummerPastaTomatoVegetableBon Appétit

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