Mains
This Sungold Tomato Sauce is buttery, garlicky, and so simple it feels like cheating.
Servings: 4
Time: 25 mins
Slice the tomatoes in half lengthwise, then set aside.
In a large pan warm the olive oil over medium heat. Sauté the shallot and garlic for 30 seconds, then toss in the sliced tomatoes and a generous pinch of salt. Cover and cook for 10 minutes or until the tomatoes are soft.
After 10 minutes, stir in the butter and cook for an additional 5 minutes.
While the tomatoes are cooking, cook the pasta according to package instructions. Before straining, reserve 1/2 cup of pasta water in case you need to thin out the pasta sauce.
Strain the remaining pasta liquid, then combine with the tomato sauce, Parmesan cheese, and a generous pinch of red pepper flakes. Toss well and as salt as needed.
Serve the pasta topped with additional Parmesan cheese and red pepper flakes.
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