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
What you’ll need
Large Saucepan
$75 At Amazon
Slotted Spoon
$19 At Amazon
Wooden Spoon
$9 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
Preparation
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.
Recipe notes
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