Pasta with Sungold Tomato Sauce

Pasta with Sungold Tomato Sauce

• 2 Tbs. olive oil

• 1 large shallot, minced

• 4 cloves garlic, minced

• 3 cups sungold tomatoes (or any cherry or grape tomatoes you can find at the grocery store)

• Kosher salt

• 1 lb dried pasta (any shape or type works)

• 3 Tbs. unsalted butter

• 1/2 cup Parmesan cheese, plus more for serving

• Red pepper flakes

In a large saute pan warm the olive oil over medium heat. Saute the shallot and garlic for 30 seconds. Add the tomatoes and a large pinch of salt and toss well.

Cover the tomatoes and cook over medium for about 10 minutes or until the tomatoes burst. Remove the lid and stir in the butter. Continue cooking for another 5 minutes or until the sauce is reduced by half.

While the sauce is cooking cook the pasta according to packaging instructions. Before straining save 1/2 cup cooking liquid, just in case you need it to thin out the pasta sauce. Strain the pasta then place the pan with the tomatoes sauce. Add Parmesan cheese and a big pinch of red pepper flake.

Toss well until all of the ingredients are well combined and the pasta is coated with the sauce. Taste for salt, adding more if needed.

Serve the pasta in a big bowl topped with more Parmesan cheese and red pepper flakes.

Makes 4 servings.