Ingredients
Directions
- 1
bring a salted pot of water to a boil and cook the pasta according to the package instructions until al dente reserve some pasta water for the sauce
- 2
heat the olive oil in a large skillet over medium-low heat add the garlic season with a little salt and cook for about 2 minutes until the garlic is fragrant but not crisping up
- 3
increase the heat to medium add the sungold tomatoes and cook for about 12-15 minutes stirring occasionally until the tomatoes burst and their juices release lightly press down on the tomatoes to help them soften and burst
- 4
reduce heat to low mix in the mascarpone crushed red pepper and a pinch of salt and pepper add the pasta and a splash of pasta water stirring until the sauce is silky and creamy add more pasta water if needed
- 5
divide pasta among bowls and top with grated parmesan and basil if desired
