Sungold Tomato Campanelle
Servings
8
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
- 1 1/2 teaspoons kosher salt (plus more for pasta water)
-
1 pound short pasta
- 1/4 cup olive oil (plus more to finish)
- 2 cloves garlic (smashed and peeled)
- 27 ounces about 4 cups sungold or cherry tomatoes, halved
- 1 cup freshly grated Parmesan (plus more to finish)
- 1 cup freshly grated Pecorino Toscano cheese (or other mild sheep's milk cheese)
- 1 cup chopped basil
Instructions
- This recipe originally appeared on Giada Entertains: Giada's Thank You Lunch.
- 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.
- 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.
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