Creamy Sungold Tomato and Zucchini Pasta

Ingredients:

2 cups Sungold tomato sauce 

Olive oil 

2 small zucchini’s sliced 

2 Fresno peppers sliced thin

1 lb. short cut pasta (I used Gnoccheti Rigati)

1 TBL fresh oregano chopped

1 TBL fresh basil chopped 

Garlic Breadcrumbs

Grated Pecorino Romano or Parmesan cheese 

Salt and pepper 

Cook pasta 1 minute short of al dente. Make sure to salt the pasta water. Save about 1 cup of water before draining.

In a sauté pan or Dutch oven, add 1-2 TBL of olive oil. Add sliced zucchini, Fresno chili, salt, and pepper. Sauté for about 3 minutes. We don’t want the zucchini to be too mushy. Add cooked pasta, 2 cups of sauce, 1/4 cup of pasta water, and 1/3 cup grated cheese (or however much you want). Add more sauce or pasta water if needed. Stir vigorously for 1 minute. Add oregano and basil. Continue to stir. When pasta is perfectly al dente, it is ready.

To serve, add garlic breadcrumbs and more cheese. Enjoy!

Sungold Tomato Sauce:

Olive oil 

2 pints of Sungold tomatoes 

1 large shallot chopped

5 cloves of garlic chopped

1/4 cup heavy cream 

Salt and pepper 

Add a generous amount of olive oil to a Dutch oven on medium high heat. Once hot, add onion and sauté until translucent. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes. Stir and let the tomatoes cook down for about 10 minutes. Add salt and pepper to taste. Once nice and jammy, add heavy cream. Transfer to a blender and blend until smooth.

Garlic Breadcrumbs:

1 cup panko breadcrumbs 

3 cloves of garlic minced 

Red pepper flakes

Salt and Pep

In a sauté pan over medium heat add olive oil. Once hot, add garlic and red pepper flakes. Sauté for 30 seconds until fragrant. Add breadcrumbs, salt, and pepper. Stir until nice and golden brown.