Pasta with Sun Gold Tomatoes

Ingredients

• 2 servings breadcrumbs toasted (for garnish; optional)
• 6 ounces capellini 
• 8 ounces cherry tomatoes 
• 8 medium basil leaves fresh
• 2  garlic cloves thinly sliced
• 2 servings kosher salt 
• 4 tablespoons olive oil extra-virgin divided
• 0.8 cup pecorino finely grated
• 0.3 teaspoon pepper flakes red crushed

Equipment

• frying pan
• pot

Directions

1. Heat 3 tablespoons oil in a large skillet over mediumheat.
2. Add tomatoes, garlic, and red pepperflakes, season with salt, and cook, coveredslightly and swirling pan often, until tomatoesblister and burst, 10-12 minutes. Press down ontomatoes to release their juices.
3. Remove panfrom heat and set aside.
4. Meanwhile, bring 3 quarts water to a boilin a 5 quart pot. Season with salt; add pasta andcook, stirring occasionally, until about 2minutes before tender.
5. Drain pasta, reserving1 cup pasta cooking water.
6. Transfer pasta to skillet with tomatoes; setover high heat.
7. Add 1/2 cup pasta water. Cook,stirring and tossing often, until sauce thickensand begins to coat the pasta, about 1 minute.Stir in remaining oil, cheese, and half the basiland toss until sauce coats pasta and pastais al dente. (
8. Add more pasta water if sauceseems dry.)
9. Add remaining basil, season withsalt, and serve with breadcrumbs, if desired.