Smashing some of the tomatoes as they cook helps create a fresh chunky sauce. Try keeping some tomatoes whole, for a flavorful bursting surprise in each bite.
1. Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
2. Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10–12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
4. Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
5. Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
A fantastic midweek dinner option! Add as much or as little ingredients as you like! This dish is versatile and packed with flavor.
Sweet, earthy pumpkin sauce is made extra creamy and mixed with fresh spinach and toasted walnuts atop DaVinci Sea Shells. Our 100% pure wheat semolina Sea Shells hold all these delicious fall flavors inside for the ultimate autumn meal!