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Blistered Cherry Tomato Pasta

Whole Sun Sugars blistered in a hot skillet until they burst into a quick, bright 15-minute pan sauce.

  • Serves4
  • Prep5 min
  • Cook15 min
  • LevelEasy
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Ingredients

  • 1 pint Sun Sugar cherry tomatoes, whole
  • 12 oz spaghetti or linguine
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 cup grated parmesan
  • 1/2 cup fresh basil leaves, torn
  • 1 tsp flaky salt
  • 1/4 tsp red pepper flakes (optional)

Method

  1. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, reserving a cup of the water.
  2. While the pasta cooks, heat the olive oil in a wide skillet over medium-high until it shimmers.
  3. Add the whole cherry tomatoes and let them sit undisturbed until the skins blister and burst, about 5 minutes.
  4. Stir in the sliced garlic and optional pepper flakes and cook another minute, pressing the tomatoes to release their juice.
  5. Add the drained pasta and a splash of the reserved water, tossing until a glossy sauce coats every strand.
  6. Kill the heat, fold in the parmesan and basil, and season with salt before serving.

Notes

Sun Sugar has thin, crack-prone skins, which is exactly what you want here — a few minutes in a hot pan and they burst on their own into a bright, sweet sauce with no chopping at all. The low acid keeps the sauce round and mellow rather than sharp. Dinner is on the table in the time it takes the pasta to boil.

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