Ciao Chow Linda

Sungold Tomato Pasta

Ingredients:

3 cups Sungold tomatoes

1 tablespoon olive oil

1/4 cup sliced onion

2 cloves garlic

dash of red pepper flakes

2 stalks of basil (save leaves for decoration)

1 tablespoon honey, optional

4 tablespoons butter

1/2 cup grated parmesan cheese

pasta water, if needed

1/2 lb. pasta

1/2 cup parmesan cheese, grated

Directions:

In a saucepan, add the olive oil and the sliced onions. 

Sautè for about 1/2 hour on low heat until they turn golden. 

Add the garlic and sautè for another 10 minutes. 

Then add the tomatoes and seasonings, and using a potato masher, smash the tomatoes when they soften. Cook for about 20 minutes, then remove to a blender and whir until smooth. 

The skins are not likely to be blended, so if you want a totally smooth sauce, press the mixture through a sieve.

Remove the sieve and add the butter to the sauce. 

Add the honey, optional.

Cook the pasta, retaining some of the pasta water. 

Add the pasta to the sauce in the pan, swirling to coat the pasta and adding some of the pasta water if the mixture needs to be thinned.

Add the parmesan cheese and mix thoroughl.

Garnish with basil leaves before serving.