Sungold Tomato Pasta Nests

Difficulty Level: Easy

Total Time: 1.5 hours

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. thin spaghetti

• 2 pints sungold tomatoes

• 1 shallot, halved

• 1 cup of garlic cloves

• 1/3 cup extra virgin olive oil

• 1 tbsp. sea salt

• 1/3 cup Parmigiano Reggiano, grated

• Basil for garnish

• Pasta water as needed

Directions:

1. Heat the oven to 375°F. Add the cherry tomatoes, garlic and shallot to an oven-safe baking dish. Drizzle with olive oil and sea salt. Roast in the oven for 35-40 minutes.

2. Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes, garlic and shallot to a blender along with the remaining cooking liquid. Blend until smooth.

3. If you want the sauce to be extra smooth, strain it using a fine mesh strainer.

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

5. Strain the pasta and add it to the pan along with the sungold tomato sauce and 1/4 cup of pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

6. Remove from heat and add the Parmigiano. Toss again until combined.

7. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate.

8. Top with basil and more Parmigiano.