Sungold Tomato Campanelle

Name: Sungold Tomato Campanelle
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 1 1/2 teaspoons kosher salt, plus more for pasta water; 1 pound campanelle 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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 to 8 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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1 1/2 teaspoons kosher salt, plus more for pasta water

1 pound campanelle 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

Directions

Watch how to make this recipe.

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.