Sungold Tomato Pasta
Serves 4
Ingredients
500g spaghetti
500g sungold cherry tomatoes, halved (or yellow/orange heirloom tomatoes, diced)
2 small shallots, thinly sliced
3 garlic cloves, thinly sliced
4 tbsp extra virgin olive oil
1 tbsp Bippi’s Italian Style Chilli Oil, plus extra for serving
Handful of fresh basil leaves
30g grated Parmesan cheese
Salt and pepper, to taste
Method
Heat the olive oil in a large frying pan over medium heat. Add the shallots and cook, stirring regularly, until softened—about 8 minutes. Stir in the garlic and cook for another 8 minutes, taking care not to burn it.
Add the chilli oil, tomatoes and a pinch of salt. Increase the heat to medium-high and cook for about 10 minutes, lightly mashing the tomatoes with a wooden spoon to release their juices.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve ½ cup of pasta water before draining.
Transfer the tomato mixture to a blender and blend until smooth, then return the sauce to the pan over low heat.
Using tongs, add the al dente pasta directly into the simmering sauce, tossing to coat. Pour in ¼ cup of reserved pasta water and stir for 1–2 minutes. Add the grated Parmesan and stir until it melts into the sauce, creating a rich, silky coating. Add more pasta water, a splash at a time, if needed to adjust the consistency.
Taste and season with salt and pepper. Divide the pasta between plates and finish with a drizzle of Bippi’s chilli oil, more Parmesan, black pepper, and fresh basil leaves.
This recipe was made in collaboration with Bippi, and inspired by Wishbone Kitchen.