Heirloom Tomato Pasta

This pasta is perfect for the end of summer when heirlooms are everywhere and at their absolute peak. It is a no frills, celebrate the tomato sort of pasta, focusing on just a few ingredients and making the most of their flavor: lots of olive oil, lots of garlic, some red pepper flakes for a tiny kick, and of course, a ton of tomatoes. The cheese and  butter at the end round out the flavor and balance the acidity of the tomatoes, making for an extremely comforting sauce.The heirlooms are the stars here so the sun gold tomatoes are optional. I like adding them because they provide a little extra zhuzh and pop (plus they're pretty) but they're not necessary -the pasta is deliciously saucy and flavorful without them. If you can't find heirlooms or just have other good tomatoes on hand, feel free to use those! Just make sure to use the same weight. You might also have to adjust the cook time of the sauce slightly based on the water content of whatever tomatoes you use.Enjoy!

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Heirloom Tomato Pasta 

Serves 2-3Ingredients

• 6-8 cloves garlic, thinly sliced
• Olive oil 
• ¼ tsp red pepper flakes
• 2 lbs heirloom tomatoes, roughly chopped
• Salt and pepper
• Handful of fresh basil, plus more for garnish
• 1 tbsp granulated sugar
• 8 oz spaghetti (or pasta shape of your choice)
• ½ pint sungold or cherry tomatoes (optional)
• ¼ cup grated parmesan
• 2 tbsp unsalted butter

 Method: 

1. In a large skillet, add 2 tbsp of olive oil, garlic and red pepper flakes over medium heat and cook for 1 minute until fragrant. You want the garlic to be very lightly golden - don’t let it burn.
2. Add the chopped tomatoes into the skillet with a big pinch of salt and pepper and another glug of olive oil (reserve sungold tomatoes until later, if using). Cook tomatoes on medium heat, uncovered, until they start to simmer and release some of their juices, and then add in the handful of fresh basil (reserving some for garnish). Continue to cook on medium heat for about 30-35 minutes until most of the water has cooked off (the amount of time will depend on how juicy your tomatoes are) and the sauce is reduced and starting to thicken.
3. While tomatoes are cooking, bring a pot of salted water to boil and cook pasta until it is just under al dente (it will continue to cook in the sauce). Drain, reserving a half cup of pasta water, and set aside.
4. When the tomato sauce has reduced, add another glug of olive oil, another big pinch of salt and the sugar***. Stir to combine, add the sungold tomatoes if using and cook for a minute or two until the tomatoes are fully warmed through (some might have started to burst). Add the pasta, pasta water, parmesan and butter and toss consistently until the pasta water has absorbed and the parmesan and butter have melted into the sauce. Taste and add another pinch of salt if needed. Finish by drizzling with a little bit of olive oil and garnishing with remaining basil. Eat while hot!

****If blending the tomato sauce, blend at this point, before adding the sungolds.