Yellow Cherry Tomato Pasta

Step 1

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve ½ cup pasta water, then drain.

Step 2

Heat a dry skillet over medium-high heat. Add 1 cup Sun Gold tomatoes and cook for 3–5 minutes, turning occasionally, until blistered and lightly charred. Transfer to a plate.

Step 3

In the same skillet, heat the olive oil over medium heat. Add the garlic and cook for 30–60 seconds, just until fragrant.

Step 4

Add the remaining 4 cups Sun Gold tomatoes with salt and black pepper. Cook for 8–10 minutes, stirring occasionally and gently pressing the tomatoes as they soften and burst. Stir in the red pepper flakes if using and add pasta water as needed to loosen the sauce. Remove from the heat and stir in the torn basil.

Step 5

Add the cooked pasta and toss until evenly coated, adding more pasta water if necessary.

Step 6

Divide among bowls and top with the charred tomatoes, fresh basil, red pepper flakes, and vegan parmesan if desired. Serve immediately.