Simple (and Spicy!) Sun Gold Pasta

This is a loose and forgiving recipe. Adapt as you see fit. This makes about 1-2 servings, depending on how hungry you are and how good it turns out!

Ingredients:

  • olive oil

  • 3–4 garlic cloves, smashed and sliced

  • red pepper flakes

  • about 1 pint of Sun Gold tomatoes (slice about half of them)

  • 1 lemon

  • basil and/or parsley

  • pecorino

  • pasta of your choice (I love Rummo's linguine for this one)

Preparation:

  • Boil heavily salted water and cook pasta just shy of al dente.

  • Heat olive oil in a sauté pan over low heat (a big enough pan to add the pasta later) and add garlic. Cook for a minute or so, until lightly golden.

  • Sprinkle in red pepper flakes (I like it spicy!) and cook for about 30 seconds.

  • Add all the tomatoes and sprinkle with salt (Diamond Crystal for me, always). Cook on low heat for around 8 minutes, stirring occasionally until the tomatoes get a little jammy.

  • Add the zest of half the lemon and stir. Add a little more salt.

  • Add the juice from half the lemon (feel free to add more!), stir and scrape the bottom of the pan, and simmer for a minute.

  • Add pasta and some of its cooking water and continue to cook and stir for another minute or so. Season with more salt to taste, then add some cracked pepper.

  • Toss in grated pecorino, basil and/or parsley, and plate.

  • Drizzle with a little more olive oil, some flaky sea salt if you have it, a few more grinds of cracked pepper, and a touch more lemon zest, perhaps a sprinkling more of the fresh herbs.