Pasta with Roasted Sun Gold Tomato Sauce

Ingredients

• 3 pints Sun Gold tomatoes 

• 8  garlic cloves, peeled

• 1 cup olive oil, divided 

• 4 teaspoons kosher salt, divided

• ¾ teaspoon black pepper, divided

• 1 tablespoon granulated sugar

• 1  (16-ounce) package pasta (such as casarecce), cooked according to package directions

•   Shaved Parmigiano-Reggiano cheese and flaky sea salt, for serving 
  

Directions

1. Preheat oven to 400°F. Place tomatoes and garlic on a parchment paper–lined baking sheet. Drizzle with 1/2 cup olive oil, and season with 2 teaspoons kosher salt and 1/4 teaspoon pepper; toss to combine. Roast in preheated oven until tomatoes are blistered, 30 to 45 minutes. Remove from oven; smash garlic with a fork.

2. Place roasted tomatoes, garlic, and pan juices in a saucepan, and bring to a simmer over medium. Add sugar, remaining 1/2 cup olive oil, remaining 2 teaspoons kosher salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until tomatoes have burst and sauce has thickened, 6 to 8 minutes.

3.  Toss pasta with tomato sauce. Top with cheese and flaky sea salt.