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
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Difficulty Easy
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.