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Sungold Tomato Campanelle

Sungolds are like the candy of the tomato world! Their sweetness paired with the umami Parmesan and Pecorino turn this simple pasta recipe into an incredibly flavorful main dish.

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Sungold Tomato Campanelle

Servings

12

Prep Time

5 minutes

Cook Time

15 minutes

Calories

286

Author:

Giada De Laurentiis

Image of Sungold Tomato Campanelle

Ingredients

Instructions

  1. This recipe originally appeared on Giada Entertains: Giada's Thank You Lunch.
  2. Bring a large pot of water to a boil over medium-high heat. Season well with salt. Add the pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
  3. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown. Add the tomatoes and the salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes. Add the pasta to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of olive oil and more Parmesan if desired.

Nutrition

Nutrition

Nutrition Serving Size
12
per serving
Calories
286
Amount/Serving % Daily Value
Carbs
31 grams
Protein
13 grams
Fat
12 grams
Saturated Fat
5 grams
Cholestrol
20 milligrams
Sodium
307 milligrams
Fiber
2 grams
Sugar
3 grams
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nut free
vegetarian

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