Sungold Spaghetti alla Chitarra

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. spaghetti alla chitarra

• 2 pints sungold tomatoes

• 1 shallot, halved

• 1/2 cup of garlic cloves, peeled

• 1/4 cup extra virgin olive oil

• 2 tbsp. butter

• 1/2 cup Parmigiano Reggiano

• Basil for garnish

• Salt to taste

• Pasta water as needed

  
  

Directions

1. Heat the oven to 375°F.

2. Add the sungold tomatoes to an oven-safe baking dish or baking sheet along with the shallot and garlic cloves. Drizzle with olive oil and sea salt to taste. Roast in the oven for 30-40 minutes. Remove and let cool.

3. Bring a large pot of water to a boil.

4. Transfer the roasted tomatoes to a blender and blend until smooth. Strain the sauce using a fine mesh strainer to remove the little bits of tomato skin that may be leftover after blending.

5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

6. Add the sauce back to the sauté pan and stir in the butter.

7. Strain the pasta and add it directly to the sauté pan with the sungold tomato sauce. Toss on medium heat.

8. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time.

9. Plate and top with more torn basil and Parmigiano.