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Pasta with Sun Gold Tomatoes
- 4 tablespoons extra-virgin olive oil, divided
- 8 ounces Sun Gold or cherry tomatoes
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- 6 ounces capellini, spaghetti, or bucatini
- 3/4 cup finely grated Pecorino or Parmesan
- 8 medium fresh basil leaves, torn into pieces
- Toasted breadcrumbs (for garnish; optional)
Directions:View on Epicurious
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