Basil Pasta with Featherstone Farm’s Sungold Tomatoes
16 ounces Featherstone Farm Sungold cherry tomatoes
12 ounces spaghetti (or pasta of choice)
3/4 cups grated Parmesan cheese
7 tablespoons extra-virgin olive oil, divided
4-5 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
10-12 fresh basil leaves, sliced
Salt to taste
Heat 6 tablespoons oil in a large skillet over medium heat.
Add tomatoes, garlic, red pepper flakes, and salt.
Cook until tomatoes blister and burst, releasing juices. Remove pan from heat and set aside.
Boil 5 quarts of water in a pot, add pasta, add salt to taste and cook for about 2-3 minutes before tender.
Drain pasta, save 1 cup of pasta cooking water.
Add pasta to skillet with tomatoes over high heat. Cook and toss often until sauce thickens. Add remaining oil, parmesan, half the basil, until pasta is al dente, and add more water pasta if needed.
Add remaining basil and toss a couple more times, then ready to serve.
Add any vegetables you have to make this meal more bountiful.