Sweet and tangy with just the right touch of earthy goodness, sun gold tomatoes are like tiny pops of sunkissed candy. Sautéed with copious amounts of shaved garlic, tossed with a generous helping of great olive oil finished with fresh basil, this busiate is quite simply summer in a bowl.

INGREDIENTS

▢ 1/2 box Bona Furtuna Busiate
▢ 4 tbsp olive oil, divided
▢ 1 cup sun gold tomatoes
▢ 6-8 cloves garlic, shaved
▢ Pinch chili pepper flakes
▢ Zest 1 lemon
▢ 1/2 cup white wine
▢ 1/2 cup loosely packed fresh basil leaves
▢ Freshly grated Pecorino Romano (optional)
▢ Salt and pepper to taste

DIRECTIONS

1. Bring a large pot of water to a boil and salt.
2. Cook the busiate until al dente, roughly 8 minutes.
3. Meanwhile, place a large pan over medium heat. Heat 2 tbsp olive oil and add the tomatoes. Season with salt and pepper and allow the tomatoes to blister and burst, stirring occasionally. Once the tomatoes begin to soften and burst, add the garlic, lemon zest and chili pepper flakes and sauté until the garlic begins to soften, 1-2 minutes.
4. Deglaze the pan with white wine and stir continuously until the sauce begins to thicken. Reserve 1 cup of pasta water before draining.
5. Drain the pasta and add it to the saucepan, tossing to coat in the sauce. If you feel the sauce needs more liquid, add 1/4 cup of pasta water and continue to stir until the noodles are coated in sauce.
6. Remove from the heat and stir in fresh basil. Serve with freshly grated pecorino romano if using.
7. Mangiamo.