Sun Gold Tomato Pasta
2 tablespoons extra-virgin olive oil
2 cups Sun Gold tomatoes, halved
2 garlic cloves, thinly sliced
1 teaspoon dried thyme
salt and pepper, to taste
1 teaspoon Marshall's Liquid Gold Haute Sauce (or your fave)
8 ounces Farfalle (bowtie) pasta
1/2 cup grated Parmesan Cheese, divided
8 medium fresh basil leaves, torn into pieces
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add tomatoes, garlic, and thyme, don't stir pan until tomatoes release their juices, cook until tomatoes blister char, 5-8 minutes. Season with salt, pepper, and hot sauce. Remove pan from heat and set aside.
Meanwhile, bring 3 quarts of water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 tender. Drain pasta, reserving 1 cup pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in 1/4 cup cheese, and half the basil and toss until sauce coats pasta. (Add more pasta water if sauce seems dry.) Top with remaining cheese and basil, season with salt and pepper.