Spaghetti with Sun Gold Tomato Sauce
Recipe GLPR7a049aa14d09c9
Fresh and vibrant spaghetti tossed with a delicate sun-ripened tomato sauce infused with aromatic herbs and spices. Sun Gold or cherry tomatoes are gently cooked with onion, garlic, basil, thyme, tarragon, and star anise until they break down into a silky sauce, finished with a hint of sherry vinegar and perfectly balanced with salt and pepper.
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Ingredients
2 tablespoons Olive oil
1 Small onion, finely chopped
2 cloves Garlic cloves, finely chopped
2 sprigs Fresh basil sprigs
1 sprig Fresh thyme sprig
½ sprig Fresh tarragon sprig, halved
1 pod Whole star anise pod
4 cups Sun Gold or cherry tomatoes, halved
2 teaspoons Sherry or red wine vinegar
to taste Kosher salt
to taste Freshly ground black pepper
12 ounces Spaghetti
Directions
Warm the olive oil in a large skillet over medium heat.
Add the finely chopped onion and cook, stirring frequently, for 6 to 8 minutes until the onion becomes soft and translucent but does not brown.
Add the chopped garlic, basil sprigs, thyme sprig, tarragon sprig, and star anise pod to the skillet. Stir frequently and cook for about 2 minutes until the mixture becomes fragrant.
Add the halved tomatoes and vinegar to the skillet. Cook, stirring occasionally, for 10 to 15 minutes until the tomatoes soften and release their juices, forming a cohesive sauce. Remove and discard the basil, thyme, tarragon sprigs, and star anise pod. Season the sauce generously with kosher salt and freshly ground black pepper to taste.
While the sauce is cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook, stirring occasionally, until al dente according to package directions.
Drain the spaghetti, reserving 1 cup of the pasta cooking water.
Transfer the cooked spaghetti to the skillet with the sauce. Add 1/2 cup of the reserved pasta cooking liquid and gently toss everything together over medium heat for about 2 minutes, adding more pasta water as needed to create a silky, cohesive sauce that coats each strand of pasta.
Serve immediately. The sauce can be prepared ahead of time and refrigerated for up to 1 day; simply reheat gently before adding the cooked pasta.
