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.
Move over, takeout. There’s something creamier—and more budget-friendly. This 30-minute butter chicken is about to become a dinner favorite.
Cheesecake for breakfast? We won’t tell. Cinnamon-baked apples and maple ricotta piled onto fresh-baked Yoke’s sourdough make this an easy fall favorite.
Big family dinner. Small grocery bill. And the crockpot does most of the work. Let’s all say “hooray” for Chicken Pozole (po-SOH-lay).