Sungold Pasta with Herby Breadcrumbs

We are living in tomato abundance right now, so when life gives you sungolds...make creamy sungold pasta. It's topped with burrata and crispy herby breadcrumbs for the perfect crunch.

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Serves: 3–4

Ingredients

2–3 large pints sungolds, halved or whole
1/2 box or .5 lbs dried pasta (we used lumache, but spaghetti would also be nice)
1 large shallot, sliced
4 garlic cloves
3 tbsp olive oil
2 tbsp butter
3 tbsp vodka or white wine
1/2 tbsp Calabrian chilies or red pepper flakes (optional)
1/2 cup pasta water
Salt and pepper
1–2 cups grated parm
Basil
Burrata (optional)
Parm rind (optional)

Preparation

1
Add olive oil to a pan and sauté shallot and garlic until fragrant.
2
Pour sungolds in (juices and all) and marry with the oil. Add Calabrian chilies, parmesan rind (if using), a bunch of basil, and vodka — let the vodka cook off, then cover and let simmer for 10 or so minutes.
3
Meanwhile make the breadcrumbs (recipe below).
4
Remove the parmesan rind and basil sprig.
5
Blend the tomato mixture until smooth and put back in a pan with melted butter.
6
Cook your pasta in generously salted water — we undercook by 1 minute so it can finish cooking in the sauce.
7
To finish the sauce, add parmesan and some pasta water (slowly incorporate until smooth), then add the pasta.
8
Taste for seasoning, then serve with burrata, breadcrumbs, olive oil, and more basil!!

Herby Breadcrumbs

An optional add on!! But they do make for a nice crunch.

Ingredients

1 slice toasted sourdough bread, or 1/2 cup breadcrumbs
Handful of basil and/or parsley
1 inch knob parmesan
1 clove garlic
Salt and pepper
3 tbsp butter or olive oil

Preparation

1
Toast the bread (if using a full slice), then combine in a blender with the herbs, parmesan, garlic, salt & pepper until finely pulverized.
2
Add butter to a saucepan on medium heat and slowly toast until golden brown.
3
Taste for salt and pepper.