Sungold Tomato Pasta - Wishbone Kitchen

Heat a dutch oven over low / medium low heat, add the olive oil and sliced shallots. Cook until shallots begin to caramelize, about 8-10 minutes. Add the thinly sliced garlic and cook for another 8 minutes. By slowly cooking the aromatics, you develop a rich umami flavor with a touch of sweetness that plays well with the acidic tomatoes. Add a few basil stems, a pinch of red pepper flakes and the sungolds. Increase the heat to medium high. Cook for another 10 minutes, smushing the tomatoes to release their juices. Pick out the basil stems and discard. Turn off the heat and transfer tomato mixture to a blender. Technically you should let the mixture cool before blending so it doesn’t explode, but if you leave the top hole unplugged and cover with a dish towel to let the steam escape you should be fine. But proceed at you’re own risk. Blend until completely smooth and add back to the pot. Cook spaghetti in salted water until al dente. Heat the sauce over medium low. Using tong, transfer the cooked pasta out of the boiling water directly into the simmering sauce and toss to coat. Allow the pasta to cook for another minute in the sauce. Turn off the heat, add butter, a large handful of fresh grated parm, and a splash of pasta water. Toss to combine, continue adding pasta water until sauce becomes glossy and emulsified. Fold in fresh basil leaves. Plate and top with more basil.