Recipe by Maddie Rhodes @dont_stop_beleafing.
Summer is coming to an end, and I can't think of a better transitional dish than Sungold Arrabiatta. Sweet, tangy, and savory, these sungold tomatoes are complemented beautifully with the kick of a little red pepper. This pasta dish takes minutes and minimal ingredients to throw together. The warmth of freshly cooked pasta and red pepper are idyllic additions to a crisp, fall-is-almost-here day. But if we get another heat wave, this dish would be delicious straight out of the fridge.
- 2 tablespoons olive oil
- 1/2 yellow or white onion
- 2 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1 pint sungold tomatos
- basil to garnish
- Begin by slicing the onion into 1/4 inch slices, and mincing the garlic. Then put your knife away, because prep here is minimal.
- Cook the pasta of your choice according to the package instructions.
- Heat 2 tablespoons of olive oil over medium heat for 1-2 minutes, and add the onions with a big pinch of salt.
- Allow the onions to sweat and sauté until they start to become golden, about 10 minutes. Once they get a little color, add the garlic and red pepper and cook for 3 minutes.
- Next, add the tomatoes and cook for 3-5 minutes over medium heat before putting a lid over them. Cook with the lid on for about 7 minutes, until tender.
- Take the lid off, and smash about 3/4 of the tomatoes gently, so they release their juices. Cook the juices for about 3 minutes before stirring in the cooked pasta and basil.