Garlicky Rigatoni with Sun Gold Tomatoes
Bursting with the flavor of sweet cherry tomatoes and confit garlic. A summer pasta dish that's simple yet luxurious.
Details
Ingredients
- 1 lb rigatoni pasta
- 2 pints Sun Gold (orange) cherry tomatoes
- 1/2 cup olive oil
- 6 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1 cup parmesan cheese, grated
- Fresh basil leaves
Instructions
- 1
Cook pasta in salted water until al dente. Reserve 1 cup pasta water.
- 2
While pasta cooks, heat oil in a large skillet over medium heat.
- 3
Add garlic and cook until golden. Stir in red pepper flakes.
- 4
Add tomatoes and salt. Cook 6-8 minutes until they burst and release juices.
- 5
Add drained pasta and 1/2 cup pasta water to the sauce.
- 6
Toss vigorously for 2 minutes until sauce emulsifies.
- 7
Off heat, stir in cheese and basil.
- 8
Serve immediately.
About This Recipe
The vibrant hue of Sun Gold tomatoes, often overlooked for their crimson cousins, is the star of this effortlessly elegant pasta dish, a testament to Italian culinary wisdom that champions simplicity and peak seasonal ingredients. At its heart lies the gentle confiting of sweet cherry tomatoes and thinly sliced garlic in a generous bath of olive oil, coaxing out their deepest, most aromatic flavors without high heat. This technique transforms humble ingredients into a luxurious, concentrated sauce that clings beautifully to the ridges of rigatoni. The choice of Sun Golds is crucial here; their unparalleled sweetness and lower acidity provide a mellow counterpoint to the pungent garlic and a vibrant golden glow. Freshly grated Parmesan adds a salty, umami depth, while a scattering of torn basil leaves brightens the entire composition. While traditionally a vegetarian delight, a whisper of pan-seared shrimp or crumbled goat cheese can offer a delightful variation. Serve this sun-drenched pasta simply, perhaps with a crisp green salad, to let its nuanced flavors truly shine.
Tips & Tricks
- • To achieve the truly 'confit' flavor, cook the garlic and tomatoes over very low heat for at least 15-20 minutes until the garlic is tender and the tomatoes begin to burst, releasing their juices gently into the olive oil without browning.
- • If Sun Gold tomatoes are unavailable, use a mix of other sweet cherry or grape tomatoes, ensuring they are ripe and flavorful to capture the essence of the dish, though the specific sweetness and color will differ.
- • The tomato-garlic confit can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days, making weeknight assembly quick and convenient; just gently reheat before tossing with freshly cooked pasta.
- • For a complete meal, pair this rich pasta with a light, peppery arugula salad dressed simply with lemon and olive oil, or serve alongside crusty ciabatta bread to soak up any leftover garlicky tomato oil.
Nutrition Facts
Per serving (approximate)