If a cozy tomato soup were a pasta this would be it. This comforting bowl of pasta comes together in just 30 minutes! Sungold tomatoes are usually in season during the summer months but you can substitute the Sungold tomatoes with cherry tomatoes. You can’t go wrong either way!
key ingredients
- Sungold tomatoes or cherry tomatoes
- onion
- unsalted butter
- anchovy fillets packed in olive oil
- mascarpone or heavy cream
- dried oregano
- red chili flakes
- Parmesan
- fresh basil
- pasta like spaghetti, bucatini, penne
key steps
Step 1: Melt the butter in a dutch oven. Then add the onions, garlic, red chili flakes, anchovy fillets and oregano and sauté for about 4-5 minutes until the onions become soft and translucent.
Step 2: Then add the tomatoes and decrease the heat to low. Simmer the sauce for about 30-40 minutes until the tomatoes become tender.
Step 3: Then cool the tomatoes for about 15 minutes. Then transfer them to a blender. Add the mascarpone and blend the sauce until you get a smooth consistency.
Step 4: Cook your pasta al dente. Drain the pasta and transfer to a pan. Pour the sauce along with the reserved pasta water into the pan. Then toss the pasta and sauce together. That’s it! Enjoy.
Creamy Sungold Pasta
Ingredients
- 1.5 lbs sungold tomatoes
- 1.5 tbsp garlic finely minced
- 1 medium onion chopped
- 1/3 cup mascarpone or heavy cream
- 1/2 cup unsalted butter 1 stick
- 1 tsp dried oregano
- 1 tsp red chili flakes optional
- 1 cup grated Parmesan
- fresh basil for garnish
- 2 anchovy fillets packed in olive oil
Instructions
- Set a dutch oven over medium heat and melt the butter.
- Then add the onions, garlic, red chili flakes and oregano. Sauté for about 4-5 minutes until the onions soften and turn translucent.
- Then add the tomatoes and turn down the heat to low. Simmer the sauce for about 30-40 minutes, stirring every 10 minutes.
- Once the tomatoes are done cooking, let them cool down for about 15 minutes. Then transfer to a blender. Add the mascarpone and blend the sauce until you get a smooth consistency.
- Finally, cook your pasta al dente. Reserve a cup of pasta water. Drain your pasta and transfer to pan. Pour the sauce into the pan along with the reserved pasta water. Then toss the pasta and sauce together.
- Garnish with fresh basil or parsley and serve immediately.
