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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 liters of water to a boil. Add 1 teaspoon of salt to the water.
- 2
Cook Pasta
Once the water is boiling, add 250 grams of casarecce pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.
Making the Sauce
- 4
Prepare Tomatoes
While the pasta cooks, wash and chop 300 grams of sungold tomatoes in halves or quarters, depending on their size.
- 5
Sauté Aromatics
In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn.
- 6
Cook Tomatoes
Add the chopped sungold tomatoes to the skillet. Stir gently and cook for about 5-7 minutes until they start to soften and release their juices.
- 7
Add Herbs and Seasoning
Stir in 1 tablespoon of fresh summer savory and season with freshly cracked black pepper to taste. Cook for another minute.
- 8
Combine Pasta and Sauce
Add the drained pasta to the skillet with the tomato sauce. Toss everything together, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
- 9
Finish with Cheese
Remove from heat and stir in 50 grams of grated Parmesan cheese until well combined. Adjust seasoning if necessary.
Serving
- 10
Plate the Dish
Serve the sungold casarecce warm, garnished with extra grated Parmesan and a sprinkle of fresh summer savory if desired.
